Ooni Pizza Dough
User Reviews
5
-
Prep Time
20 mins
-
Additional Time
2 hrs
-
Total Time
2 hrs 20 mins
-
Servings
8 servings
-
Calories
244 kcal
-
Course
Main Course
Ooni Pizza Dough
Description
The Ooni Pizza Dough relies on activating yeast with warm water and sugar, then combining with all-purpose flour and salt. Kneading for about ten minutes develops gluten, giving the dough elasticity and structure needed for pizza bases that hold toppings while staying tender. The dough is covered loosely and left to rise in a warm, draft-free spot for one and a half to three hours, doubling in size.
This rising creates the airy texture and softness in the ball of dough, which supports many topping options. The ingredients include passata and a variety of toppings like mozzarella, pepperoni, vegetables, and herbs, which can be added after shaping and preheating the oven. Preheating an Ooni oven or a conventional oven with a pizza stone to around 500°F results in a crispy, evenly baked crust.
Handling this dough may require slight flour adjustments depending on ambient humidity, as higher moisture may make the dough looser; adding small amounts of flour helps achieve a workable consistency without stiffening the dough. This dough can form the base for pizzas topped with anything from classic tomato and mozzarella to pesto, roasted vegetables, or cured meats.
Ingredients
- 1 tablespoon yeast traditional
- ½ teaspoon sugar
- 2 c water warm
- 4 ¼ c all-purpose flour Plus extra for sprinkling on balls and peel, unbleached
- 1 ½ teaspoon salt
Pizza Toppings
- 1 ½ C passata You can try alfredo, pesto or other sauces too, or tomato basil sauce
- ham toppings you like
- pineapple
- pepperoni
- mushroom
- pepper
- Roasted Vegetables
- prosciutto
- salami
- Herb
- mozzarella cheese or burrata, provolone, taleggio, goat cheese, feta, etc
Instructions
- Into a large bowl or stand mixer bowl, add yeast, sugar and warm water. (Water should be quite warm but not hot so you don't kill the yeast) Stir and let sit for 10 minutes to get foamy (activate) while you assemble other ingredients.
- In a separate bowl or large measuring cup, mix flour and salt to combine well and then pour into wet ingredients. Stir together or turn on mixer with dough hook to low until it comes into a ball and then knead with mixer or by hand for 10 minutes. Put dough back in bowl if you've kneaded by hand.
- Cover bowl loosely with plastic wrap (leave air escape hole) or a clean tea towel and leave dough inside to rise in a warm spot in your kitchen. (On top of the fridge or a warm, draft free corner is perfect.)Let rise 1.5- 3 hours until dough has doubled in size. If your dough gets too big for your bowl, give a quick stir to punch it down and continue to let rise.
- Preheat your Ooni oven for 20-30 minutes (or preheat your oven with a pizza stone to 500' F). I like to put these on parchment paper so I have no mess and they don't stick.
- Punch down your dough and divide into 6-8 equal sized pieces. Shape each piece into a ball by tucking the edges under making the top smooth and place on a tray or sheet of parchment. Let rest 15-20 minutes, then flatten each ball out one at a time, place on well floured pizza peel and add toppings.
- Top with favourite toppings but don't overdo the toppings or it won't cook nice and evenly. Slide your pizza in the oven and jerk the pizza peel back. These cook FAST! Our pizza's cook in about 1.5-3 minutes each so watch them carefully. We like to turn them once using the peel and fork to keep the cooking even . Once it's bubbly and browned to your preference, it's done. Take it out and slide it onto a cooling racks or wooden cutting board to cool a few minutes before slicing.
- *Optional: You can add some fresh basil, arugula, balsamic reduction or other fun condiments as soon as the pizza comes out of the oven too!
Notes
- Adjust flour slightly if dough feels too wet due to humidity, but keep it soft and elastic.
- Let dough rise in a warm, draft-free area until doubled in size, typically 1.5 to 3 hours.
- This dough works well in a high-heat pizza oven or a standard oven with a preheated pizza stone.
- Nutritional info covers dough only; toppings will add additional calories and nutrients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 51g | 17% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 441mg | 18% |
| Potassium | 76mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.4g | 1% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
