The Best Ooni Pizza Dough
I’ve been making pizza for years and this is the BEST pizza dough to use in your Ooni pizza oven. It’s a thin, chewy crust that creates a delicious Neapolitan-style pizza.
We’ve had our pizza oven for years and we love making pizza at home. One of the first things we had to figure out was a good dough recipe that would work well in the Ooni. We’ve tried premade dough with limited success and after many attempts of homemade dough, this recipe has quickly become our favorite.
The Best Type of Dough for an Ooni Pizza Oven.
Since the Ooni pizza oven gets extremely hot, Neapolitan-style pizzas are the best type of pizza to make in this oven. These pizzas cook quickly giving you crispy edges with a thin, chewy center. While there are plenty of different types of pizza you can make in your Ooni, this Neapolitan pizza seems to be the most popular and this is our favorite kind of dough to make!
Pizza Dough Ingredients
This recipe does require specific ingredients to achieve the right texture.
- 00 Flour– This type of flour is very finely ground. Combined with all-purpose flour, it creates the perfect texture! You can read more about this type of flour here. I can typically find it at Whole Foods or specialty grocery stores. You can also order it on Amazon.
- All-Purpose Flour– I like the King Arthur Flour brand the best, but you can use any type of all-purpose flour.
- Salt– I use fine sea salt or table salt.
- Olive Oil– Any mild olive oil will do.
- Yeast– You need active dry yeast. Be sure it’s not “rapid rise” yeast. (If you want a pizza dough recipe with rapid-rise yeast, try this one!)
- Water– You’ll need warm water to dissolve the yeast.
You can substitute all-purpose flour for 00 flour if you can’t find 00 flour in your area. (But I do think it’s worth looking for!) You can even order 00 flour on Amazon. Do not substitute self-rising flour or whole wheat flour.
How to Measure Ingredients
In most cases, the most accurate way to measure ingredients is by using a kitchen scale. But I’ve found that it can be hard to find a scale that is accurate enough to detect very small measurements, such as yeast. For this recipe, I measure the flour and water by weight. The salt, yeast, and olive oil I measure with teaspoons. But if you don’t have a kitchen scale, I’ve given you the cup measurements. When measuring flour, be sure not to compress the flour in your measuring cup.
How to Make Pizza Dough
In a large mixing bowl, combine the flours and salt. Mix to distribute the salt.
In a separate bowl, add the warm water, olive oil, and yeast. Stir until the yeast is dissolved.
Add the yeast mixture to the flour.
Using a stand mixer with a dough hook, mix for 3 minutes on the lowest setting.
Let the dough rest for 15 minutes, then mix for an additional 3 minutes.
Separate the dough into two balls. Place on a floured cutting board. Sprinkle flour on top of the dough.
Cover with a damp cloth. I typically use the flour sack cloths from Ikea. This prevents the dough from drying out,.
Let rise for 4-6 hours. The dough will double in size. Don’t worry if the dough runs together. It’ll be easy to separate.
Flour your work surface and roll out into your desired thickness. For the Ooni, we typically roll them very thin, since the pizzas bake quickly.
Pizza Topping Ideas
This dough is meant to create thin, Neapolitan-style pizzas, which means you should keep your toppings light. The dough is thin and isn’t sturdy enough for thick layers of toppings. But you can still get creative! Here are some of our favorites things to add to our pizza:
- Fresh mozzarella
- Ricotta cheese
- Burrata (wait until the pizza is nearly done cooking, then add the burrata on top)
- Goat cheese
- Caramelized onions (again, wait until the pizza is cooked, then add just before finishing)
- Fresh tomatoes
This is the best pizza dough for the Ooni pizza oven. It makes a chewy Neapolitan-style crust.
- 153g (1 cup plus 1 tablespoons) 00 flour
- 153g (1 cup plus 2 tablespoons) all purpose flour
- 8g (1 teaspoon) salt
- 3g (1 teaspoon) active dry yeast
- 4g (1 teaspoon) olive oil
- 200g (a little less than 1 cup) of very warm water
- In a large mixing bowl, combine the flours and salt. Mix to distribute the salt.
- In a separate bowl, add the warm water, olive oil, and yeast. Stir until the yeast is dissolved.
- Add the yeast mixture to the flour.
- Using a stand mixer with a dough hook, mix for 3 minutes on the lowest setting.
- Let the dough rest for 15 minutes, then mix for an additional 3 minutes.
- Separate the dough into two balls. Place on a floured cutting board and cover with a damp cloth. Let rise for 4-6 hours.
This recipe was adapted from Roberta’s Pizza dough from the NYT.
Keywords: ooni pizza dough
If you give this recipe a try, let me know what you add to your pizza! I love hearing about your creations. And if you’re curious about our pizza oven, check out this post to learn about the Ooni oven!