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Ooni Pizza Dough Recipe

Our Ooni pizza dough recipe makes the best dough for pizza ovens. The crust turns out nice and crisp with a lovely flavor. The pizza dough has a lower hydration which is ideal for cooking pizza quickly at a high heat. You will love how simple this homemade pizza dough is- the process is straightforward and you’ll need just a few ingredients to make really great pizza at home!

A close up of a pizza crust baked in a pizza oven.

Pizza night just got a whole lot better. Gather your favorite pizza toppings and prep this easy dough to create delicious, Neapolitan-style pizza bases that bake beautifully in your pizza oven.

Whether you have an Ooni Koda, Ooni Karu, or any other similar outdoor pizza oven that bakes pizzas extra quick at extreme temperatures, this is the best pizza dough recipe that works for a variety of pizza ovens!

It results in pizza with the perfect crust- crispy edges and an incredible flavor.

The low hydration dough is exactly the kind you would want for an outdoor pizza oven designed to heat to temperatures in excess of 900°F. If you use a pizza dough with a higher hydration, the dough will not have time to cook through before the cheese and toppings start to burn.

This recipe isn’t just for Ooni pizza ovens. Any oven that heats up to temperatures between 700°F and 900°F will require a lower hydration pizza dough recipe. This recipe will work in a ROCCBOX, Pi pizza oven, or even a homemade wood-fired pizza oven.

Why This Ooni Pizza Dough Recipe Works

This pizza recipe is a bit different than our American-style fast pizza dough.

Instead, it tips its hat to the Neapolitan standards of making pizza dough. We’re adding flour to the water (unlike our American way, which typically calls for adding water to flour).

Our Ooni pizza dough is:

  • The lower hydration dough (water to flour ratio) cooks quicker in the high temperatures of a pizza oven. If you add too much water, the dough will not have time to cook through before the top is finished cooking.
  • Since the dough isn’t as sticky as high hydration pizza dough, it is easier to work with and slides off the pizza peel easier.
  • You can make the dough in advance and store it in the fridge or the freezer.
  • It is an easy recipe that is incredibly flavorful with the perfect texture and a crisp, chewy crust

Different than your home oven, an Ooni oven (and similar pizza ovens) bake pizzas in only a couple of minutes at extremely high temperatures. You will have a frustrating, sticky mess if you use the wrong dough. This recipe makes the best pizza dough for pizza ovens.

The Ingredients

Four ingredients are all you need!

The type of flour is key here. Tipo 00 flour is the gold standard for pizza dough. It has a finer grind and absorbs water easier than all-purpose flour. It also has a higher protein content and makes a more elastic dough that is easier to work with. Have you ever tried stretching pizza dough only to have it bounce back into a small disk again? That happens much easier with all-purpose flour.

Tipo 00 flour also makes an authentic Italian pizzeria pizza with a light, crispy crust and a wonderfully rich and hearty flavor profile. It is also the best flour to use if you want to do a long fermentation.

You can substitute with all-purpose flour if that’s what you have, but you will need to adjust the flour-to-water ratio to get a dough that works well in the pizza oven (see notes if you’re looking to substitute).

For our Ooni pizza dough recipe, you will need:

Our Ooni Pizza Dough Recipe

This recipe will give you enough dough for four 12-inch pizzas.

Before you begin, it’s important to decide whether you want to use a slow ferment to develop more flavor in the dough. If so, you’ll want to use less yeast and plan ahead since the slow ferment will allow you to ferment the dough for up to 72 hours.

Here is a step-by-step look at the process, but to view the full recipe, scroll to the bottom of the page to read our printable recipe card.

Mixing the Dough

Dissolving salt in a bowl of water.

In a large bowl (or bowl of a stand mixer) mix the water and salt. Stir until the salt dissolves.

Note: This Neopolitan recipe may seem a little backwards to American recipes that add the salt last, but it ensures that the salt gets thouroughly dissolved.

Stirring flour and water together.

Add some flour- only about 1 to 1-1/2 cups. The batter will resemble a thin crepe batter at this point. Adding a little flour will protect the yeast from a harsh, salty environment

Adding yeast to pizza dough mixture.

Mix in the yeast.

Adding flour to pizza dough.

Gradually stir in the rest of the flour.

Tip: Adding the flour slowly gives it time to absorb the water. If there is any flour that does not get incorporated, you can knead it into the dough in the next step. 

Knead, Ferment and Make Pizza

Kneading pizza dough on a counter.

Knead the dough until smooth on a lightly floured surface (or use the dough hook attachment for your stand mixer).

Getting pizza dough ready for a bulk rise.

Place the dough in an oiled bowl and cover it with a damp towel. Let it rest in a warm place for 2-4 hours.

Four balls of pizza dough.

Divide the dough into 2-4 equal pieces and shape each into a ball. Place them on a tray and coat them in a bit of olive oil, then cover with plastic wrap or cling film and let them sit at room temperature until doubled in size.

Baking a pizza in an outdoor pizza oven.

Stretch out the dough, top your pizza and slide it into the pizza oven!

Tip: If your oven has a pizza stone, bake it on that. It will only need 1-2 minutes when baking at 700° to 900°F. Turn it every 20 to 30 seconds to make sure it’s cooking evenly.

Recipe Tips for the Best Ooni Pizza Dough

  • If you’d like a slow ferment for the dough, you can place the dough in the refrigerator for its first rise. Let it rise for 24 to 72 hours. The longer it ferments, the better the flavor!
  • 00 flour absorbs liquid differentley than all-purpose flour. If using all-purpose flour, adjust the ratio to get the right consistency for a pizza oven.
  • If you’d like to make sure your dough portions are equal in size, you can pull out a kitchen scale and weigh them.
  • The small bit of olive oil on the dough prevents it from forming a dry skin on top when proofing.
  • Neapolitan pizza dough usually calls for fresh yeast which is not as common of an ingredient in most American kitchens. We adapted this recipe to use instant dry yeast instead but you can still use fresh yeast if you double the total amount.
  • Compared to American-style pizza dough, you’ll use a pinch more salt for this Ooni pizza dough recipe. The salt helps form a stronger gluten network and adds to the crusts’ deep flavor. Plus, it gives the pizza crust that authentic texture that you get from the best pizzerias.
A freshly baked cheese pizza.


Homemade pizza has never been better! This Ooni pizza dough recipe uses all the tricks and tips you’ll find at your favorite pizza joint.

Whether you’re making homemade pizza for the first time or you’re a seasoned pro, this simple recipe will not serve you wrong!

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A closeup of the crust on a freshly baked pizza.

Ooni Pizza Dough (For Pizza Ovens)

Yield: 4 pizzas
Prep Time: 20 minutes
Cook Time: 1 minute 30 seconds
Additional Time: 6 hours
Total Time: 6 hours 21 minutes 30 seconds

This Ooni pizza dough recipe makes the best dough for pizza ovens. It has a lower hydration which is exactly what you want when you cook pizza quickly at high heat. The lower hydration makes the dough easy to work with and prevents it from sticking to the pizza peel or the inside of the pizza oven. 

The process in this recipe is a little different than our American-style fast pizza dough recipe. This recipe tips its hat to the Neapolitan standards of making pizza dough. Instead of adding water to the flour, we add flour to the water. 

Ingredients

Instructions

Before you begin, if you want to do a slow ferment to develop more flavor in the dough, decrease the yeast to 0.75 grams or 1/4 teaspoon. The smaller amount of yeast will allow you to ferment the dough for up to 72 hours and develop more flavor.

Mix the Dough:

  1. Add the water to a large mixing bowl (or use the bowl of a stand mixer)  and stir in the salt until it dissolves. 
  2. Stir in approximately 1 to 1-1/2 cups of flour. It will look like a thin crepe batter at this point. (The small amount of flour provides a buffer between the salt and the yeast). 
  3. Stir in the yeast (if you plan to cold ferment the dough for 72 hours, reduce the yeast to 1/4 teaspoon or 0.75 grams). 
  4. Gradually add the rest of the flour in 1/2 to 1 cup increments. Stir well between additions. Adding the flour slowly gives it time to absorb the water. If there is any flour that does not get incorporated, you can knead it into the dough in the next step. 

Knead the Dough:

  1. Transfer the dough to the countertop and knead until smooth (or use a stand mixer). The dough will seem dry at first but it will start to come together as you knead it. It will take about 10 to 20 minutes to knead the dough until it gets to a smooth consistency. If the dough seems sticky, dust the countertop with some flour. 

Bulk Ferment the Dough:

  1. Place the dough in an oiled bowl and cover it with a damp towel. 
  2. Let the dough rest in a warm, dry area for 2 to 4 hours (or in the fridge for 24 to 72 hours if you want to do a slow ferment). 

Divide and Proof the Dough:

  1. Divide the dough into 2 to 4 equal portions and shape each portion into a round ball. 
  2. Place the dough balls on a tray. Coat them in a thin film of olive oil and cover them with plastic wrap. Let them sit at room temperature for 2 to 4 hours or until doubled in size. 
  3. At this point, you can either make your pizzas, or freeze the dough balls for up to three months. 

Make the Pizza:

  1. To make pizza, place each dough ball on a floured surface and use your fingers to push and stretch the dough into pizza rounds (or any shape you want). 
  2. Top the dough with toppings of choice and transfer it to a lightly floured pizza peel.
  3. Make sure the pizza moves freely on the pizza peel when you shake it back and forth. If it doesn’t move freely, lift the edges and add a dusting of flour under the pizza or lift the edge and blow a puff of air under the pizza. 
  4. Slide the pizza into the Ooni pizza oven (or other outdoor pizza oven) and bake at 700° to 900°F for 1 to 2 minutes. Turn the pizza ever 20 to 30 seconds to ensure it cooks evenly.

Notes

  • 00 flour absorbs less liquid than all-purpose flour. If you use all-purpose flour, you will need a bit more flour (or less water) to get the right consistency for a pizza oven.
  • When you proof the dough, coat it with a bit of oil so it doesn’t form a dry skin on the top.
  • If you freeze the dough, let it thaw overnight in the refrigerator then remove it from the fridge 2 to 3 hours before making the pizza. 
  • Neapolitan pizza dough typically uses fresh yeast. Since most American kitchens don’t use fresh yeast, we adapted the recipe for instant dry yeast (you can use fresh yeast if you double the amount).
  • There is a pinch more salt in this recipe compared to an American-style pizza dough. The salt helps develop a stronger gluten network and deep flavor. It gives the pizza crust that authentic texture that you get from the best pizzerias. 
  • This recipe makes four 12-inch pizzas.
Nutrition Information:
Yield: 16 Serving Size: 2 slices of cooked pizza dough
Amount Per Serving: Calories: 87Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 401mgCarbohydrates: 18gFiber: 1gSugar: 0gProtein: 3g

Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.

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angiesrecipes

Friday 16th of September 2022

That crust looks really impressive! So this can't be done in conventional oven?

Dahn Boquist

Saturday 17th of September 2022

Thanks, Angie. Yes, you can use this pizza dough in a conventional oven. The low hydration works at low temperatures as well as high temperatures, but the high temps in an outdoor oven need the low hydration dough.

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