ooni pizza dough

This is the best pizza dough for the Ooni pizza oven. It makes a chewy Neapolitan-style crust.

The Best Ooni Pizza Dough

(1 cup plus 1 tablespoons) 00 flour

(1 cup plus 2 tablespoons) all purpose flour

(1 teaspoon) salt

(1 teaspoon) active dry yeast

(1 teaspoon) olive oil

(a little less than 1 cup) of very warm water

In a large mixing bowl, combine the flours and salt. Mix to distribute the salt.

In a separate bowl, add the warm water, olive oil, and yeast. Stir until the yeast is dissolved.

Using a stand mixer with a dough hook, mix for 3 minutes on the lowest setting.

Let the dough rest for 15 minutes, then mix for an additional 3 minutes.

Separate the dough into two balls. Place on a floured cutting board and cover with a damp cloth. Let rise for 4-6 hours.

This recipe for Neapolitan pizza dough is exactly what we needed. We are about to take the plunge for the Karu 16 pizza oven. Will be using this recipe. Yay! Thank you! 😀

Such a great pizza dough recipe! Quick to mix up, very easy dough to work with. Pizzas turned out great! Thank you for sharing!

The Santa Barbara Baker naturally leavened (sourdough) pizza dough recipe and guide. This dough is designed for Ooni pizza ovens, the Gozney Roccbox or indoors on the Baking Steel. When prepared and baked properly the pizza should have a crisp yet tender bite with beautiful leopard spotting. A slice that crunches a bit when you can pick it up and can hold substantial toppings. The interior moist, airy and never bland.I think of it as an &quot;artisan style&quot; dough as in care is taken at every step of the process from the organic and minimal processed ingredients to a slow and long fermentation using natural methods. The goal is delicious pizza. This dough can be used the same day or cold fermented, best used within 4 days. Important: This dough recipe was developed using organic flours from Central Milling. The protein content and processing of flours can vary widely from brand to brand and may have a significant impact on your final product.

Sourdough Pizza Crust

g Sourdough Culture

g Bread Flour

g Water (Room temperature filtered water.)

above)

Flour

g T85 Flour (or whole wheat mix, see video)

Salt

g Olive Oil

Water

Starter

Add 100g water to a 1-quart deli container.

Add 25g sourdough culture to the water and mix with your hand, pinching to break up the culture.

Add flour to water and culture mixture, stir to all dry flour is absorbed.

Cover. Let rest at room temperature for 6-12 hours. It should double in size. Time and activity will vary by location and conditions.

Make the Starter (6-12 hrs before final dough mix)

Dough

Add &quot;00&quot; Flour, Bread Flour, T85 Flour to the mixer bowl. Mix on lowest speed

Add 450g filtered water to the starter and and mix by hand till the starter is mostly dissolved into the water.

Turn mixer off and add the starter and water mix. Mix on lowest speed just till the dry flour is incorporated. Cover and let rest in mixer bowl about 25 minutes.

Add 25g salt to the mixer bowl and mix on low speed. After the salt is worked into the dough slowly add 10g extra virgin olive oil with mixer running. Mix about 3-4 minutes on low to medium speed. The dough should look mostly smooth.

Re-weigh your dough to get your final dough ball size (divide total by 4 or 5 depending on desired pizza size, 4 for a 13-15in pizza 5 for 10-12in).

Cover tightly. Let bulk ferment at room temperature for 1-5 hours (actual time will depend on your environment it should almost double. Watch the video for more details)

Final Dough Mix (at least 8 hours before baking pizza)

Balling

Lightly oil a half sheet pan or dough tray. (I place the dough ball(s) I plan to use the same day on their own sheet or plate)

Lightly dust a work surface with flour. With floured hands remove the dough from the bowl.

Lightly dust the top of the dough with flour.

Using a scale as you go. Divide the dough into 4 -5 portions. (4 dough balls for 13-15 in. pizzas, 5 for 10-12 in.)  I use a bench scrapper to cut the dough.

Working with the dough in your hands form into balls, making sure to close. Watch the video to learn how.

Place on half sheet pan or dough tray.  Cover tightly. Let ferment at room temperature till dough balls are looking nice and perky with micro bubbles visible when looking at the surface of the dough. 1-4 hours, actual time depends on your environment.

For cold fermentation, refrigerate dough balls for up to 4 days for best results. For same day, enjoy!

Balling the pizza dough balls

Tempering

Temper the dough by removing from the refrigerator and allowing to come to room temperature before using. You may carefully remove individual dough balls and temper on an oiled, covered plate reserving additional dough balls for later use.

Top 2 ooni pizza dough recipes from across the web

The most viewed ooni pizza dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Ooni Pizza Dough

Sourdough Pizza Crust

Top 2 ooni pizza dough recipes from across the web

The most viewed ooni pizza dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Ooni Pizza Dough

Sourdough Pizza Crust

The most viewed ooni pizza dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine