This Ooni pizza dough recipe has the perfect chewy texture and taste! Use it when cooking with any out of doors pizza oven.
Got a pizza oven and wish to hearth it up? Try my Ooni pizza dough recipe, which works with any sort of out of doors pizza oven! This dough makes the proper supple crust that’s superb for firing at excessive temperatures.
Alex and I are cookbook authors and selfmade pizza specialists who’ve spent the final decade perfecting tips on how to make pizza at residence. This is our tried and examined pizza oven dough recipe—it comes out mild and chewy on the within and charred on the surface, with the proper hydration ratio for cooking at excessive warmth!
What makes the greatest Ooni pizza dough?
The greatest pizza you can also make at residence, for my part, is pizza in an out of doors pizza oven! There are many nice pizza ovens in the marketplace lately. Alex and I personal and have intensive expertise with each the Ooni pizza oven and the ROCCBOX. This recipe works completely with each pizza ovens. Here’s what we’ve realized after researching what makes the perfect Ooni pizza dough recipe:
- Use a dough with 62% hydration for decent temperatures. This will get just a little nerdy, however this recipe has a barely decrease hydration than our traditional pizza dough recipe. Hydration is the ratio of water to flour in a dough. Lower hydration dough works higher within the excessive temperatures of a pizza oven, and it’s a bit easer to work with (not as sticky).
- If attainable, use Tipo 00 flour. Tipo 00 flour is the kind of Italian flour that Neapolitan pizza eating places use. It makes a supple and fluffy dough that’s a notch above all goal flour. Tipo 00 is turning into straightforward to seek out at your native grocery or on-line. Substitute all goal flour if it’s all you’ve got, however it’s price in search of out the great things.
Tips for tips on how to make Ooni pizza dough
This Ooni pizza dough recipe is simple, however it does take some follow. Here’s what to anticipate within the dough making course of:
- Measure utilizing a meals scale. Measuring by weight with a meals scale is extra correct than measuring with cups, and accounts for environmental adjustments.
- Knead the dough by hand or utilizing a stand mixer. A stand mixer is completely arms off, however you will get your arms soiled, too. In each circumstances, it takes simply 8 minutes.
- Rest the dough for 45 minutes. This can be referred to as “proofing” and lets the dough rise, permitting it get to the proper fluffy texture.
- Or, make the dough as much as 3 days prematurely. The taste truly will get higher over time! For greatest outcomes refrigerate the dough for two to three days, which imparts a nuanced, nutty undertone.
How to stretch the dough
Stretching the dough is the trickiest a part of the Ooni pizza dough course of—outdoors of cooking it, in fact! You’ll must stretch it into an 11-inch circle. For greatest outcomes, watch our video for How to Stretch Pizza Dough. Follow the following pointers:
- Dust the pizza peel with cornmeal or semolina flour. This helps the dough to slip proper onto the stone. We want semolina flour.
- First pat the dough right into a circle. Place it on a evenly floured floor and gently press it right into a circle, flipping a number of instances and including a pinch of flour whether it is too sticky.
- Gently stretch the dough over your knuckles. Once you’ve got about an 8-inch circle, choose up the dough and gently drape it over the knuckles on each of your arms. Slowly rotate it round, permitting gravity to stretch it right into a circle about 11 inches in diameter. If the dough begins to withstand stretching, put it down and permit it to relaxation for a couple of minutes, at which level it’s going to stretch extra simply.
Important pizza peel suggestions
Alex has been making Ooni pizza dough for years and has a barely totally different technique for the pizza peel. He observed that cornmeal or semolina on the underside can are likely to burn barely in a pizza oven.
So, he prepares and tops the pizza dough first on this conveyor Super Pizza Peel (so he can keep away from utilizing semolina). Then he makes use of the conveyor to position the dough onto the stainless-steel pizza peel that comes with the oven. It’s a little bit of a workaround, however it’s our greatest follow! You can nonetheless use cornmeal and semolina with good outcomes.
Another tip: We use this ROCCBOX turning peel to rotate the pizza whereas it cooks within the oven, which could be very useful. You can use the nonstick peel for switch (which comes with the oven).
My favourite pizza ovens
Alex and I are a bit pizza oven obsessed. We’ve owned an Ooni pizza oven for a number of years and simply added a Gozney ROCCBOX to the household. Here’s my two cents on the perfect pizza oven after years of expertise:
- Open-front propane ovens are greatest for straightforward cooking. We suggest this Ooni Koda 12 or the ROCCBOX. This sort is a particular improve from our earlier wooden fired Ooni, which was extra finicky within the cooking course of.
- Ooni and ROCCBOX are comparable. We selected the ROCCBOX for further insulation and our private choice of dough cooking, however each are comparable. Try the Ooni Koda 16 when you want a bigger pizza.
Pizza topping concepts for out of doors ovens
What are the perfect pizza toppings? In my opinion, something with our straightforward crimson pizza sauce recipe can’t be beat. Here are a couple of of my high concepts for pizza recipes to make in an Ooni pizza oven:
Ooni Pizza Dough Recipe (for Pizza Ovens!)
This Ooni pizza dough recipe has the perfect chewy texture and taste! Use it when cooking with any out of doors pizza oven.
- Prep Time: 1 hour
- Cook Time: 2 minutes
- Total Time: 1 hour 2 minutes
- Yield: 3 medium pizzas 1x
- Category: Pizza
- Method: Pizza Oven
- Cuisine: Italian
- Diet: Vegetarian
- 500 grams* Tipo 00 or all-purpose flour (3 ⅓ cups)
- 8 grams instantaneous or energetic dry yeast (2 teaspoons)
- 7 grams kosher salt (1 teaspoon)
- 310 grams heat water (1 ¼ cups + 1 tablespoons)
- 13 grams olive oil (1 tablespoon)
- Semolina flour (or cornmeal), for dusting
- Mix the dough: Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to mix. Add the water and olive oil and stir till a raggy dough kinds. Turn the dough out onto a floured floor.
- Knead the dough: Knead the dough by pushing with the bottom of your palm, then reforming it right into a ball. Continue kneading for 8 minutes till the dough feels pillowy and has a easy, stretchy exterior. If the dough could be very sticky, add a small quantity of flour whereas kneading. Alternatively: connect the dough hook to a stand mixer and begin the mixer on medium-low pace, then enable the mixer to knead for 8 minutes.
- Rest the dough: After the kneading is completed, divide the dough into 3 equal items. Using floured arms, gently form every half right into a boule (ball form) by folding the dough beneath itself. Set every boule on a floured floor and dab the dough with a little bit of olive oil to maintain it moist. Cover all boules with a humid towel and permit them to rise till doubled in measurement, about 45 minutes to 1 hour.
- Optional: chill as much as 3 days: The dough can be utilized instantly. However for the BEST taste, switch the dough to separate sealed containers, giant sufficient for the dough to double in measurement once more, and retailer within the fridge for two to three days. (We don’t at all times do that, however we strive when attainable as a result of it makes for a noticeably nutty, distinctive taste that actually is the perfect selfmade pizza dough you’ve ever had.) You may also freeze pizza dough you don’t plan to make use of the day of.
- **If you’re utilizing the dough after refrigerating: The day of serving, take away the dough from the containers, place it on a evenly floured floor lined with a towel, and permit it to come back to room temperature earlier than stretching, 30 to 45 minutes.
- Preheat: Preheat the pizza oven.
- Stretch the dough: When the oven is prepared, mud the stainless-steel pizza peel with cornmeal or semolina flour. To stretch the dough, place it on a evenly floured floor and gently press it right into a circle, flipping a number of instances and including a pinch of flour whether it is too sticky. Once you’ve got about an 8-inch circle, choose up the dough and gently drape it over the knuckles on each of your arms. Slowly rotate it round, permitting gravity to stretch it right into a circle about 11 inches in diameter. Do not overwork or fold the dough. If the dough begins to withstand stretching, put it down and permit it to relaxation for a couple of minutes, at which level it’s going to stretch extra simply. Gently place the dough onto the pizza peel.
- Top the pizza: Top the pizza in accordance with the pizza recipe you’re utilizing.
- Bake the pizza: Use the pizza peel to rigorously switch the pizza to the pizza oven. Bake the pizza till the cheese is melted and the crust is evenly charred, about 1 to 2 minutes in a pizza oven (observe the particular directions that accompany your oven). Allow the pizza to chill for a minute, then slice into items and serve instantly.