Step 1

In a bowl, combine the water, yeast, salt and sugar, and mix until well combined.

Step 2

Using an electric mixer fitted with a dough hook, pour the water mixture into the mixing bowl. Add the flour and mix on a low speed until the liquid is completely absorbed. Add the olive oil and continue mixing on a low speed for 5 minutes, or until the dough is smooth, elastic and only a little bit sticky.

Step 3

Turn the dough out onto a lightly floured work surface, and divide the dough into two equal portions. To ensure the dough portions are exactly equal, use the Ooni Dual Platform Digital Scales. Shape each into a ball, place each in an airtight container and refrigerate for 24-72 hours to cold prove the dough, or until the dough has doubled in size.

Step 4

Remove the dough from the refrigerator 1-2 hours before baking.

Step 5

Fire up your Ooni pizza oven. Aim for 700˚F (370˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.

Step 6

Using a small amount of flour, dust your Ooni pizza peel. Stretch the first pizza dough ball out to 16 inches and lay it out on your pizza peel and add your preferred toppings. We recommend using our recipe for New York-style Pizza Sauce!

Step 7

Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza so it cooks evenly on all sides. It should take about 3 minutes to cook.

Step 8

Once cooked, remove the pizza from the oven, slice and serve!