In the Ooni pizza dough oven, a delectable pizza dough recipe yields a chewy, crispy, and crunchy crust. You can also use this recipe in your regular oven, but it won’t cook as crispy as it would in a wood-fired pizza.
Equipment for Making Ooni pizza dough at Home
Ingredients:
- 1 tbsp Traditional yeast
- 1⁄2 tbsp Sugar
- 2 cups Warm water
- 4 1⁄4 cups Unbleached all-purpose flour (plus extra for sprinkling on balls and peel)
- 1 1⁄2 tbsp Salt
For Pizza Toppings
- 1 1⁄2 cups Passata sauce (or tomato basil sauce)
- Toppings you like (ham, pineapple, pepperoni, mushrooms, peppers, roasted veggies, prosciutto, salami, herbs etc.)
- Cheese of your choice (mozzarella, burrata, provolone, taleggio, goat, feta etc)
Instructions:
- Into a large bowl or stand mixer bowl, add yeast, sugar, and warm water and Stir and let sit for 10 minutes to get foamy (activate) while you assemble other ingredients.(The water should be adequate but not hot so you don’t kill the yeast.)
- 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 the mixer with the dough hook to low until it comes into a ball, and then knead with the mixer or by hand for 10 minutes. If you’ve kneaded by hand.
- Cover the bowl loosely with plastic wrap (leave an air escape hole) or a clean tea towel, and leave the dough inside to rise in a warm spot in your kitchen. You can place the bowl on top of the fridge or in a warm, draft-free corner for optimal results.
- Let rise 1.5–3 hours until dough has doubled in size. If your dough gets too big for your bowl, give it a quick stir to punch it down and continue to let it rise.
- Preheat your Ooni oven for 20-30 minutes (or preheat it with a pizza stone to 500′ F).
- 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 for 15-20 minutes, then flatten each ball out one at a time, place on a well-floured pizza peel, and add toppings.
- Add your preferred toppings to the dish, but avoid adding too many as it may not cook 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 rack or wooden cutting board to cool a few minutes before slicing.
Ooni Pizza Dough Recipe
Description
In the Ooni pizza oven, a delectable pizza dough recipe yields a chewy, crispy, and crunchy crust. You can also use this recipe in your regular oven, but it won't cook as crispy as it would in a wood-fired pizza.
Ingredients
For Pizza Toppings
Instructions
-
Into a large bowl or stand mixer bowl, add yeast, sugar, and warm water and Stir and let sit for 10 minutes to get foamy (activate) while you assemble other ingredients.
The water should be adequate but not hot so you don't kill the yeast. -
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 the mixer with the dough hook to low until it comes into a ball, and then knead with the mixer or by hand for 10 minutes. If you've kneaded by hand.
-
Cover the bowl loosely with plastic wrap (leave an air escape hole) or a clean tea towel, and leave the dough inside to rise in a warm spot in your kitchen. You can place the bowl on top of the fridge or in a warm, draft-free corner for optimal results.
-
Let rise 1.5–3 hours until dough has doubled in size. If your dough gets too big for your bowl, give it a quick stir to punch it down and continue to let it rise.
-
Preheat your Ooni oven for 20-30 minutes (or preheat it with a pizza stone to 500' F).
-
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 for 15-20 minutes, then flatten each ball out one at a time, place on a well-floured pizza peel, and add toppings.
-
Add your preferred toppings to the dish, but avoid adding too many as it may not cook 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 rack or wooden cutting board to cool a few minutes before slicing.
-
Servings 8
- Amount Per Serving
- Calories 244kcal
- % Daily Value *
- Total Fat 1g2%
- Sodium 441mg19%
- Potassium 76mg3%
- Total Carbohydrate 51g17%
- Dietary Fiber 2g8%
- Sugars 0.4g
- Protein 7g15%
- Vitamin A 1 IU
- Calcium 12 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Please note that this dough is very sensitive to humidity in the air. If it is warm and humid while you are making your dough, you may need to add a little extra flour while kneading. You can add up to an extra 1/4 cup of flour, but keep in mind that the goal is a loose, squishy dough that rises quickly, so avoid adding too much flour that makes your dough stiff.
