Ooni Pizza Dough Recipe – Crispy, Chewy, Fire-Kissed Perfection
If you’ve got an Ooni pizza oven, you already know the magic it brings. That crazy-high heat. That beautiful leopard spotting on the crust. That smoky, charred flavor. But to get that perfect result? You need the right dough. Not just any dough. A dough that can take the heat, puff up beautifully, and still be chewy on the inside. And after a lot of trial and error, this Ooni pizza dough recipe is the one I swear by.
I’m telling you—this is the dough that made my neighbors think I went to pizza school in Italy. It’s simple, but not rushed. Rustic, but reliable. And once you try it, you’ll never settle for store-bought crust again.
📝 Ingredients Table (For 4 Medium Ooni Pizzas)
| Ingredient | Quantity |
|---|---|
| Tipo 00 flour (or AP) | 500g (about 4 cups) |
| Lukewarm water | 325ml (1 1/3 cups) |
| Active dry yeast | 7g (1 packet) |
| Fine sea salt | 10g (2 tsp) |
| Olive oil (optional) | 1 tbsp |
| Sugar (optional) | 1 tsp |
👨🍳 Step-by-Step Instructions
Step 1: Activate the Yeast
In a bowl, mix lukewarm water with sugar and yeast. Stir and let sit for about 10 minutes until frothy. That froth = alive yeast. If it doesn’t bubble, toss it and start again.
Step 2: Make the Dough
In a large bowl or stand mixer, combine flour and salt. Slowly add the yeast mixture. Add olive oil if using. Mix until a sticky dough forms. Don’t panic if it’s messy.
Step 3: Knead with Love
Hand-kneading? Go 10-12 minutes until smooth and elastic. Stand mixer? 6-8 minutes until the dough pulls cleanly from the bowl.
Step 4: First Rise
Form the dough into a ball, place it in a lightly oiled bowl, cover it, and let it rise for 1-2 hours at room temp, or until doubled in size.
Step 5: Cold Fermentation (Optional but WORTH IT)
For max flavor and airiness, cold-proof the dough in the fridge for 24-72 hours after the first rise. It makes a huge difference.
Step 6: Divide and Rest
Turn out the dough onto a floured surface. Divide into 4 balls. Let them rest for 1 hour before stretching. This makes the dough easier to shape.
Step 7: Shape and Bake
Stretch the dough by hand (don’t roll it!) to about 10-12 inches. Add your favorite toppings and slide into your blazing-hot Ooni.
Bake at 450ºC/850ºF for 60-90 seconds. Watch the magic happen.
✨ Tips & Tricks for Ooni Pizza Dough
- Use Tipo 00 flour if you can. It’s made for high heat and gives that signature soft chew.
- Cold ferment for deeper flavor and a bubbly, light crust.
- Less is more when it comes to toppings. Too much = soggy middle.
- Practice your launch. Use semolina flour to help slide the dough easily into the Ooni.
- Don’t overproof. Dough that’s too relaxed won’t spring in the oven.
❓ FAQ: Everything You Need to Know
Can I use all-purpose flour instead of Tipo 00?
Yes! AP flour works fine. Your crust will be a little chewier and less airy, but still delicious.
How long should I ferment the dough?
You can do just 2 hours at room temp, but 24-72 hours in the fridge will take it to the next level.
How do I keep the pizza from sticking to the peel?
Dust with semolina or cornmeal. Make sure your dough isn’t too wet, and work fast when topping.
Why is my crust burning?
Ooni ovens are HOT. Try lowering the flame or turning the pizza halfway through. Practice makes perfect.
Can I freeze this dough?
Absolutely. Wrap each dough ball tightly and freeze after the first rise. Thaw in the fridge overnight before using.
❤️ Final Thoughts: Your Backyard Just Became Napoli
There’s nothing—nothing like making pizza in an Ooni with dough you made yourself. It’s one of those kitchen wins that makes you feel like a total rockstar.
You smell the yeast. You stretch the dough. You launch it into that roaring fire. And a minute later, you pull out a pizza with blistered edges, melty cheese, and a crust that crackles.
Master this dough, and you’ll be the most popular house on the block. Promise.
Now go grab that flour, fire up the Ooni, and start living your best pizza life.
See Aslo: Authentic Italian Pizza Dough Recipe – Just Like in Naples!
