Ooni Neapolitan Pizza Dough Recipe: Perfect Pizzas at Home

If you own an Ooni pizza oven, you know it’s capable of creating professional-quality, restaurant-style pizza in minutes. But the real secret lies in the dough. A true Ooni Neapolitan pizza dough recipe allows you to achieve that airy, chewy, slightly charred crust that’s the hallmark of authentic Italian pizza.

As a passionate home chef specializing in Italian cuisine, I’ve spent years perfecting Neapolitan-style pizza dough for Ooni ovens. The balance of flour, water, yeast, and time creates a dough that stretches beautifully, bakes perfectly, and delivers that iconic Neapolitan texture and flavor.

In this guide, I’ll take you step-by-step through the process of making authentic Ooni Neapolitan pizza dough at home, including tips, tricks, and frequently asked questions to ensure your pizza nights are a hit.

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Ingredients for Ooni Neapolitan Pizza Dough

Here’s a recipe for 4 medium-sized Neapolitan pizzas:

Ingredient	Quantity	Notes
Tipo 00 flour	500 g	Traditional Italian flour for light, elastic dough
Water	325 ml	Cold or room temperature
Active dry yeast	2 g	Or 5 g fresh yeast
Sea salt	12 g	Enhances flavor
Olive oil	1 tbsp	Optional, adds softness

Chef’s Tip: Using high-quality Tipo 00 flour is key for that tender, airy crumb and thin, chewy crust.

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Step-by-Step Instructions

Step 1: Activate the Yeast

1. Dissolve yeast in water and let sit for 5-10 minutes until foamy.
2. Ensure water is around 20-25°C (68-77°F) to avoid killing the yeast.

Pro Tip: Low yeast quantity and slow fermentation improve flavor and digestibility.

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Step 2: Mix the Dough

1. In a large bowl, combine flour and salt.
2. Make a well in the center and pour in the yeast mixture and olive oil.
3. Stir until the dough starts to come together.

Chef’s Tip: The dough should feel slightly sticky but cohesive. Avoid adding too much extra flour.

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Step 3: Knead the Dough

1. Turn the dough onto a lightly floured surface.
2. Knead for 8-10 minutes until smooth and elastic.

Secret Tip: Use a folding motion to develop gluten without overworking. You want a soft, stretchy dough.

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Step 4: Bulk Fermentation

1. Place dough in a lightly oiled bowl and cover with plastic wrap or a damp towel.
2. Let it rise for 2 hours at room temperature or refrigerate for 24-48 hours for cold fermentation.

Chef’s Tip: Cold fermentation enhances flavor and texture, giving that subtle tang typical of authentic Neapolitan pizza.

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Step 5: Portion the Dough

1. After fermentation, divide the dough into 4 equal portions (~250 g each).
2. Shape into tight balls and place on a tray lightly dusted with flour.
3. Cover and let rest 30-60 minutes before stretching.

Pro Tip: Allowing dough balls to rest relaxes gluten, making stretching easier.

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Step 6: Stretch the Dough

1. Lightly flour your work surface and hands.
2. Stretch each ball into a 10-12 inch circle using your fingers and knuckles.
3. Avoid rolling pins to preserve air bubbles.

Chef’s Tip: A proper Neapolitan pizza has a slightly raised edge (cornicione) and thin center.

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Step 7: Preheat the Ooni Oven

1. Preheat your Ooni pizza oven to 450-500°C (850-930°F).
2. Ensure the stone is hot before baking to achieve a crisp base and slightly charred crust.

Secret Tip: High temperature is essential for authentic Neapolitan char and airy bubbles.

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Step 8: Assemble and Bake

1. Transfer the stretched dough onto a pizza peel dusted with flour or semolina.
2. Add simple toppings: tomato sauce, fresh mozzarella, fresh basil, and a drizzle of olive oil.
3. Slide the pizza into the Ooni oven.
4. Bake 60-90 seconds, rotating constantly for even cooking.

Chef’s Tip: Less is more. Neapolitan pizza is all about the dough and subtle, high-quality toppings.

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Tips & Tricks for Perfect Ooni Neapolitan Pizza Dough

• Flour: Tipo 00 is essential for the soft, tender interior and chewy texture.
• Hydration: Adjust water slightly depending on flour absorption; dough should be soft but manageable.
• Fermentation: Cold, slow fermentation adds depth of flavor and lightness.
• Handling: Avoid over-kneading; gentle folding preserves air bubbles.
• Ooni Baking: Rotate pizza constantly to avoid burning; high heat cooks quickly for the perfect char.

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FAQ: Ooni Neapolitan Pizza Dough

Q1: Can I make this dough without Tipo 00 flour?
Yes, bread flour is an acceptable substitute, but the texture will be slightly different.

Q2: How long can I refrigerate the dough?
Up to 48 hours. Longer fermentation develops flavor but may over-proof.

Q3: Can I freeze the dough?
Yes. Divide into balls, lightly oil, and freeze. Thaw in fridge overnight before use.

Q4: How do I prevent sticking in the Ooni oven?
Dust pizza peel with flour or semolina; rotate pizza during baking to avoid sticking.

Q5: Can I make larger pizzas with this dough?
Yes, but increase dough weight and adjust toppings; Ooni ovens can handle 12-14 inch pizzas comfortably.

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Final Thoughts

Making Ooni Neapolitan pizza dough at home is a rewarding experience that combines tradition, technique, and the joy of cooking. The key is using high-quality flour, allowing slow fermentation, and mastering high-temperature baking in your Ooni oven.

Once you perfect the dough, you can explore endless topping combinations — classic Margherita, prosciutto and arugula, or even a creative dessert pizza.

See Also: Nutella Pizza Recipe | Decadent Italian Dessert Pizza at Home