Ooni Pizza Dough Recipe (for Pizza Ovens!)

For a pizza crust with the perfect chewy texture and taste, try Ooni’s recipe. Put it to use in any portable pizza oven.

In possession of a pizza oven and eager to use it? The Ooni pizza dough recipe is suitable for use in any outdoor pizza oven. A crust made from this dough is perfectly pliable, making it suitable for high-temperature baking. It has the ideal hydration ratio for high-heat cooking, so it comes out fluffy and chewy on the inside and scorched on the exterior. See this post for instructions! To get started, you may either go at our recommended practises or get straight to the recipe.

Table of Contents

How do you prepare the finest dough for Ooni pizza?

The finest homemade pizza you can create? Pizza baked in a traditional brick pizza oven. Thankfully, you can find a plethora of high-quality pizza ovens on the market right now. Both the Ooni pizza oven and the ROCCBOX, with which we have vast expertise, provide delicious results when using this recipe. In our investigation, we discovered the following characteristics of the ideal dough for Ooni pizzas:

For warmer weather, use a dough with 62% hydration. In a somewhat more technical note, the recipe below has a little lower hydration than our usual pizza dough recipe. The consistency of a dough depends on the amount of water used in relation to the amount of flour. Dough with a lower moisture level is easier to work with and more resilient to the high temperatures of a pizza oven (not as sticky).
Use Tipo 00 flour if at all feasible. Neapolitan pizzerias often employ a special sort of Italian flour called Tipo 00. The dough it produces is more tender and airier than that made with conventional all-purpose flour. It’s become simpler to track down in supermarkets and on the web. If you don’t have bread flour on hand, all-purpose flour can do in a pinch.

A Guide to Making Ooni Pizza Crust

It doesn’t take much experience to master this Ooni pizza dough recipe. The dough-making procedure comprises the following steps:

Utilize a food scale for accurate measurements. If at all possible, measure your ingredients using a food scale. Weight measurement is more precise and takes environmental factors into consideration.
You may either use your hands or a stand mixer to knead the dough. It’s your choice! It’s possible to avoid getting your hands filthy by using a stand mixer, but you may also use your hands if you like. It takes just 8 minutes regardless of the scenario.
Keep the dough covered for 45 minutes. This process, known as “proving,” allows the dough to rise and achieve the ideal light and airy texture.
Or, you might make the dough up to three days ahead of time. In fact, the taste improves with age. Two or three days in the fridge will give the dough a subtle, nutty flavour.

A method for making dough stretch farther

The most challenging aspect of making Ooni pizza dough is stretching the dough to the desired thickness. To complete the task, you must lengthen it into a circle of 11 inches in diameter.

Sprinkle cornmeal or semolina flour on the pizza peel. Doing so facilitates effortless transfer of dough to the stone. In its place, we use semolina flour.
First, flatten the dough into a round. Put it on a floured surface and shape it into a circle with your hands, turning it over a few times and adding more flour if it’s too sticky.
Spread the dough gently over your fingers and knuckles. When you have a circle that’s approximately 8 inches in diameter, take up the dough and drape it over the knuckles of both hands. Allow gravity to pull it down until it stretches into a circle approximately 11 inches in diameter as you spin it around. Do not force the dough to stretch if it begins to resist; instead, let it aside for a few minutes to rest, at which time it should stretch more readily.

In the pizza peel’s defence

Alex’s technique for using the pizza peel is a little bit different from the standard one since he’s been preparing Ooni pizza dough for years. He learned that a pizza oven has a tendency to burn cornmeal or semolina on the bottom. First, he uses our conveyor Super Pizza Peel to prepare and top the pizza dough (so he can avoid using semolina). Then he uses the included stainless steel pizza peel to transfer the dough onto the conveyor. Yes, it’s a bit of a hack, but it’s the best we can do! Cornmeal and semolina may still be used successfully.

In addition, we find that rotating the pizza halfway through its oven time using our ROCCBOX turning peel is a great assist. Nonstick transfer paper may be made from the peel (which comes with the oven).

The Best Pizza Ovens, Hands Down

At A Couple Cooks, we have a little pizza oven obsession. For a while now, we’ve had an Ooni pizza oven, and now we’ve added a ROCCBOX to the mix. After much trial and error, here are our recommendations for the finest pizza oven:

For the most convenient cooking, use an open-front propane oven. This Ooni Koda 12 or the ROCCBOX is what you should get. We had a wood-fired Ooni before, and although it was great, it was much more tricky to cook with than this newer one.
One may say that Ooni and ROCCBOX are interchangeable. Because of its superior insulation and our preference for dough cooking, we opted for the ROCCBOX, although both options are equivalent in performance. If you want a very big pizza, I recommend the Ooni Koda 16.

Ingredients

Three and a half cups (about 500 grammes) of all-purpose flour (Tipo 00)
Eight grammes of rapid-rise or active dry yeast (2 teaspoons)
Salt, kosher, 7 grammes (1 teaspoon)
1 1/4 cups plus 1 teaspoon of hot water (310 grammes)
Olive Oil, Thirteen Grams (1 tablespoon)
Cornmeal or semolina for sprinkling

Instructions

Mix the dough: In a large basin or the bowl of a stand mixer, combine the flour, salt, and yeast to make the dough. Blend ingredients together by stirring. To make a sloppy dough, add the water and olive oil and mix. Flour a work surface and turn out the dough.
Knead the dough: Knead the dough by pressing down on it with the palm of your hand and rolling it around until it forms a ball. For the next 8 minutes, knead the dough until it is soft and pillowy, with a smooth, elastic outside. Add a pinch of flour if the dough is too sticky to work with. Another option is to use a stand mixer fitted with a dough hook and set it to medium-low speed; let it knead for 8 minutes.
Rest the dough: After the kneading is done, split the dough into three equal pieces and let it rest. Each half should be shaped into a boule (ball) by folding the dough under itself and gently pressing to seal the seams. Place each boule on a floured surface and brush it with olive oil so it stays wet as it rises. Allow boules to rise in a warm, draft-free place for 45 minutes to 1 hour, or until they have doubled in size and risen above the towel.
Optional: keep in the fridge for up to 3 days: The dough is ready for use at once. To get the BEST taste, however, you need refrigerate the dough for 2–3 days, after which you should move it to separate sealed containers big enough to allow the dough to double in size again. (This isn’t always feasible, but when it is, you’ll get the greatest handmade pizza dough you’ve ever had thanks to the nutty, distinctive taste it imparts.)
Pizza dough that won’t be used the same day may also be frozen. If you’ll be using the dough after chilling it, do it as follows: On the day of serving, take the dough out of the containers, set it on a lightly floured surface covered with a towel, and let it sit at room temperature for 30 to 45 minutes before stretching.
Preheat: To make pizza, heat the oven to its highest temperature.
Stretch the dough: When the oven is hot, sprinkle the pizza peel with cornmeal or semolina flour and get ready to stretch the dough. Put the dough on a floured surface and carefully push it into a circle, turning it over a few times and adding more flour if it becomes too sticky as you go. When you have a circle that’s approximately 8 inches in diameter, take up the dough and drape it over the knuckles of both hands. Allow gravity to pull it down until it stretches into a circle approximately 11 inches in diameter as you spin it around. The dough should not be overworked or folded too many times. Do not force the dough to stretch if it begins to resist; instead, let it aside for a few minutes to rest, at which time it should stretch more readily. Put the dough on the pizza peel carefully.
Finish your pizza off with: Prepare the pizza toppings in accordance with the pizza recipe.
Bake the pizza: In order to bake the pizza, you must first gently move it to the pizza oven using the pizza peel. Toss the pizza into the pizza oven for 1–2 minutes, or until the cheese has melted and the crust is gently browned (follow the specific instructions that accompany your oven). Pizza should be allowed to cool for one minute before being cut and served.

HomePage	Smokin Franks Pizza
Pizza Recipes	Click here