Guide To Make Ooni Pizza Dough Recipe Simple

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Dominate your next pizza night with this homemade Ooni pizza dough recipe. This recipe is specifically designed for high-heat ovens like Ooni, delivering a crispy crust with a satisfying chew – perfect for replicating restaurant-quality pizzas in your own backyard.

But before we begin, a little Ooni knowledge: Ooni pizza ovens reach incredibly high temperatures, often exceeding 900°F (480°C). This intense heat cooks pizzas in a matter of minutes, resulting in a blistered crust and perfectly melted cheese. However, this extreme heat also demands a dough that can handle the pressure. This recipe uses a high-hydration approach, which creates a more pliable and extensible dough, allowing you to stretch it paper-thin without tearing.

Sourdough Pizza Crust
Sourdough Pizza Crust


450 grams (3 ½ cups) all-purpose flour (bread flour can also be used for a chewier crust)

  • 320 grams (1 ¼ cups) lukewarm water
  • 10 grams (2 teaspoons) instant yeast
  • 12 grams (1 ½ tablespoons) olive oil
  • 10 grams (2 teaspoons) salt

  • Directions:

    1. Activate the Yeast: In a large mixing bowl, combine the lukewarm water and instant yeast. Let the mixture sit for 5-10 minutes, until it becomes foamy and bubbly. This activates the yeast and ensures proper dough rise.

    2. Combine Dry Ingredients: Once the yeast is activated, add the all-purpose flour and salt to the bowl. Using a spoon or dough whisk, gently mix the dry ingredients with the wet ingredients until just combined.

    3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 5-7 minutes by hand, or use a stand mixer with a dough hook on low speed. The dough should become smooth and elastic, with a slight sheen.

    4. Bulk Fermentation: Drizzle the surface of a clean bowl with olive oil. Place the kneaded dough in the bowl, turning it once to coat with oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place (ideally around 70°F or 21°C) for 1-2 hours, or until doubled in size.

    5. Shaping the Dough: Once the dough has risen, gently deflate it by pressing down on the center. Divide the dough into two equal portions for two medium-sized pizzas. On a lightly floured surface, gently stretch and shape each dough portion into a round disc. Avoid using a rolling pin, as this can crush the air bubbles developed during fermentation, leading to a denser crust.

    Here are some tips for shaping the dough:

    Use the “heel” of your hand: Push the dough outwards from the center using the heel of your hand, stretching it gently.

  • Work the dough from the center outwards: Gradually push the dough outwards while maintaining a circular shape.
  • Don’t worry about perfection: A rustic, slightly uneven shape is perfectly acceptable for homemade pizza.

  • 6. Preheating the Ooni: While the dough shapes, preheat your Ooni oven according to the manufacturer’s instructions. Aim for a baking stone temperature between 800-900°F (425-480°C).

    7. Transferring and Assembling the Pizza: Once the Ooni is preheated and the dough is shaped, you’re ready to assemble your pizza! It’s crucial to work quickly here, as the high heat cooks the pizza rapidly.

    Use a pizza peel: Dust a pizza peel with flour. Carefully transfer the shaped dough disc onto the peel.

  • Assemble the pizza: Top your pizza with your desired sauce, cheese, and toppings. Be mindful not to overload the pizza, as this can make it difficult to transfer and cook evenly.

  • 8. Launching and Baking: Open the Ooni door and quickly slide the pizza directly onto the preheated baking stone. Close the door and bake the pizza for 1-2 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

    9. Rotate and Monitor: Use a pizza peel to rotate the pizza halfway through baking to ensure even cooking. Keep a close eye on the pizza, as it can burn quickly in the high heat.

    10. Enjoy! Once the pizza is cooked to your liking, carefully remove it from the Ooni using a pizza peel. Let it cool slightly on a cutting board before slicing and devouring your delicious homemade creation.