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Ooni Pizza Dough

2h Total time
30m Prep
4 Serves
medium
🌱 Vegetarian

About

This is our go-to Neapolitan pizza dough, tuned for the intense heat of an Ooni pizza oven (or any 450°C+ wood-fired oven). The key is a long proof for flavour development and using 00 flour for that signature soft-yet-charred base. Each ball makes a 10–12 inch pizza with a puffy, leopard-spotted cornicione (rim).

Method

  1. Combine the flour and salt in a large mixing bowl. Mix the yeast into the lukewarm water and let it sit for 2–3 minutes until it starts to bubble slightly.
  2. Pour the yeasted water (and olive oil, if using) into the flour mixture. Use a wooden spoon or your hand to bring it together into a shaggy dough.
  3. Knead the dough on a lightly floured surface for 8–10 minutes by hand, or 5–6 minutes in a stand mixer with a dough hook. The dough should become smooth, elastic, and spring back when poked.
  4. Divide the dough into 4 equal portions (about 210g each). Shape each into a tight ball.
  5. Proof the dough balls in individual oiled containers or a large tray covered with a damp tea towel. Leave at room temperature for 1–1.5 hours until roughly doubled in size.
  6. Chill (optional but recommended): transfer to the fridge for 4–24 hours for complex flavour.
  7. Remove from the fridge 30–60 minutes before baking to come to room temperature.
  8. Stretch a dough ball by hand: flatten the centre with your fingertips, leaving the edge untouched to form the rim. Work outwards until you have a 10–12 inch disc.
  9. Launch onto the preheated Ooni stone (450°C+). Cook for 60–90 seconds, turning every 20–30 seconds.

Notes

  • If you don't have 00 flour, strong bread flour works well — the texture will be slightly chewier but still excellent.
  • For a same-day dough, skip the fridge and proof at room temperature for 2–3 hours total.
  • Dough balls can be frozen after shaping. Defrost in the fridge overnight before using.