Description
This is the best pizza dough for the Ooni pizza oven. It makes a chewy Neapolitan-style crust.
Ingredients
Units
Scale
- 153g (1 cup plus 1 tablespoon) 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
Instructions
- 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.
Notes
This recipe was adapted from Roberta’s Pizza dough from the NYT.