Ooni Pizza Dough Recipe
User Reviews
5
-
Prep Time
15 mins
-
Additional Time
1 d
-
Total Time
1 d 15 mins
-
Servings
4 12-14" pizzas
-
Calories
854 kcal
-
Course
Main Course
-
Cuisine
Italian
Ooni Pizza Dough Recipe
Description
This dough combines flour (preferably high-protein bread or 00 flour), instant yeast, sugar, salt, water, and olive oil. The ingredients are mixed and kneaded until a tacky but not sticky dough is formed. The dough ball is oiled and refrigerated for several hours or overnight to develop gluten and flavor. Before making pizza, the dough is divided into individual balls and allowed to rest and rise covered in a floured pan to prevent sticking.
The dough is then stretched to form pizza bases characterized by a tender interior crumb and a thin, crisp crust on the edges when cooked. The hydration level (about 60%) makes the dough manageable and gives the final pizza a desirable texture suitable for the Ooni pizza oven or similar high heat cooking methods. Using 00 or bread flour ensures elasticity and good structure. Portioning into dough balls allows control over size and cooking time.
Tips include freezing dough balls after the overnight rise by double wrapping and thawing in the refrigerator. The dough is handled with care to maintain elasticity and ease of stretching, supporting consistent pizza making.
Ingredients
- 6½ cups 00 flour plus more for when stretching dough, or bread flour, (754 grams or 780 grams
- 1 teaspoon instant yeast 3 grams
- 1 teaspoon sugar 4 grams
- 2½ teaspoon salt 14 grams
- 2 cups water 471 grams, plus more as needed
- 1 tablespoon olive oil plus more for bowl
- ¼ cup semolina flour
- ¼ cup cornmeal fine
Instructions
Ooni pizza dough
- In the bowl of a stand mixer or other large bowl, combine the flour, sugar, yeast, and salt.
- Add the water and olive oil and mix. If using a stand mixer, change to the dough hook once the dough comes together.
- Knead the dough for about 5 minutes. The dough should be smooth and tacky but not sticky. Add small amounts of flour at a time if it is too sticky, or add a teaspoon of water if it is too dry.
- Form the dough into a ball, lightly oil the bowl, roll the dough ball around to cover in oil, cover the bowl with plastic wrap, and place it in the refrigerator.
Forming the pizzas
- Four to six hours before making pizza, take the pizza dough out of the refrigerator and divide the dough into four balls. Place the individual dough balls in a metal pan or baking sheet with a little bit of flour to prevent sticking, cover them loosely with a kitchen towel, and let them rise.
- On a floured countertop, flatten one ball into a disc and then work your way around the dough, gently stretching it out to 12 to 14 inches. If it becomes difficult to work, with the dough snapping back, let it rest for a few minutes before trying again.
- Dust your peel with an equal mixture of semolina flour and cornmeal, carefully transfer your dough to the peel, and top as desired.
Notes
- Use high-protein bread or 00 flour for optimal dough texture and elasticity.
- The dough's overnight refrigeration develops flavor and improves handling.
- Divide the dough into balls for controlled pizza size; letting them rise before shaping helps with stretchability.
- Freeze extra dough balls after the overnight rise by double wrapping in plastic wrap and storing in a freezer bag.
- To thaw frozen dough, refrigerate overnight, then let rise at room temperature for 4-6 hours before shaping.
- Adjust water or flour slightly during kneading to achieve a smooth, tacky but not sticky dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 412-14" pizzas
Amount Per Serving
Calories 854 kcal
% Daily Value*
| Calories | 854kcal | 43% |
| Carbohydrates | 164g | 55% |
| Protein | 28g | 56% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1460mg | 61% |
| Potassium | 284mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
