I gave my husband an Ooni pizza oven for Christmas a few years ago and this is the pizza dough recipe we use. This makes four 12" pizzas or three 16" pizzas (we make the 12" ones). I've made anywhere from one to four recipes of dough at a time and it has always come out delicious!
Ooni changed the recipe on their website since the first time I made this (they adjusted the amounts of the ingredients). I've made both recipes - either one works fine and both versions are below. I recommend using a scale to measure the ingredients (at least the water and flour) by weight for this recipe.
I use Anna Tipo 00 Flour whenever I make pizza, bread or pasta, so I can't say how the dough comes out using any other flour, but it has always come out perfect for me. Since the pizza is baked at a very high temperature compared to pizza baked in a regular oven, I recommend using Anna or another brand of 00 flour rather than All Purpose Flour or Bread Flour. Antimo Caputo Pizzeria Flour is another highly recommended one that my cousin uses. It's more expensive but I've heard it's even better for pizza oven pizza, so I plan to try it out.
We have the Ooni Karu 12" Multi Fuel Oven along with the Gas Burner attachment and the following accessories. The Ooni accessories are more expensive than others and they do go on sale, but you can use any brand of accessories.
Some additional items I've found helpful:
You'll also need a large cutting board. I use my 12" pizza pans that my mom gave me to keep the pizzas on once they are finished baking.
I usually make a single recipe in my 5-qt. KitchenAid mixer or a double recipe in my 6-qt. KitchenAid mixer. My cousin Andrew has a 7-qt. KitchenAid mixer and he said a triple recipe just fits in his.
If you have a pizza oven and you're looking for a good dough recipe, give this one a try!
Ooni Classic Pizza Dough
Recipe Courtesy Ooni
Flour, salt, water and yeast: what do these simple ingredients have in common? They come together to create the perfect foundation for any good Italian pizza. Say hello to our classic pizza dough recipe, which is sure to become a beloved staple for your household. The beauty of making your own dough is the delicious texture and flavor, coveted puffy crust, a soft, easy-to-fold slice and, of course, the fragrant, freshly-baked-bread aroma. Think of it as your pizza canvas, the base for any topping your culinary heart desires, from burrata and steak to crème fraîche and basil.
1½ cups plus 1 tablespoon (368 grams) lukewarm water
1 heaping teaspoon (3 ½ grams) active dry yeast, or 1 teaspoon (2.7 grams) instant dried yeast, or 1 tablespoon (8 ½ grams) fresh yeast
5¼ cups (613 grams) “00” flour, plus extra for dusting
3 teaspoons (18 grams) sea salt
Tip: We recommend using your Ooni Dual Platform Digital Scales for maximum accuracy.
Add the water and yeast to a large bowl (or the bowl of a stand mixer) and whisk until thoroughly blended. Combine the flour and salt in a medium bowl, then add the flour mixture to the wet ingredients.
If using a mixer: Fit the mixer with the dough hook and pour the flour and yeast mixture into the mixer bowl. Turn the machine on at a low speed for 5 to 10 minutes, or until it’s firm and stretchy. Cover the dough with a dish towel and leave to rise in a warm place for about 2 hours, or until doubled in size.
If mixing by hand: Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. Place the dough onto a lightly floured surface and knead with both hands for about 10 minutes, until it’s firm and stretchy. Return the dough to the bowl. Cover with a dish towel and leave to rise in a warm place for about 2 hours, or until doubled in size.
Tip: Make more dough than you need, or just want to have some on hand in a pinch? No problem. The best time to freeze your homemade pizza dough is after the first rise (after it's doubled in size). Once your dough has doubled in size, divide it into equal dough balls. Make sure you've put a light layer of olive oil into your containers to prevent the dough from sticking. Place the dough balls into separate containers with lids, and place in the freezer. You can freeze your dough balls for up to 3 months.
When the dough is ready, divide it into 3 or 4 equal pieces, depending on the size of pizza you’re making – either 12 inches (30 centimeters) or 16 inches (40 centimeters) wide. Place each piece of dough in a separate bowl or tray, cover with a dish towel and leave to rise in a warm place for another 30 to 60 minutes, or until doubled in size.
Tip: Always start with a perfectly rounded ball of dough. This helps to keep the shape of the base circular during the stretching process.
Before stretching and topping your dough, fire up your oven and allow it to preheat for 15 to 20 minutes. Aim for 850 °F and 950 °F (450 °C and 500 °C) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.
When the dough is ready, place the ball on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the center, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this, as you don’t want it to tear.
Once the dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you’re happy with the base, add your toppings.
When your oven is hot enough, launch your pizza and cook it for 1 to 2 minutes, turning every 20 seconds to ensure an even bake.
Remove from the oven, slice, serve and enjoy that pizza greatness!
Yield: Three 330-gram dough balls (for 16-inch or 40-centimeter pizzas) or four 250-gram dough balls (for 12-inch or 30-centimeter pizzas).
Note: Exciting news! We've enhanced our signature Classic Pizza Dough recipe for an even tastier experience. Our culinary team carefully refined the ingredients and methodology, and while we've made improvements, we've stayed true to the essence of the original. If, however, you loved the old recipe from December 2020 and still want to use it, here are the ingredient amounts (you can follow the same process) for four 250-gram dough balls for four 12-inch (30-centimeter) pizzas, or three 330-gram balls for three 16-inch (40-centimeter) pizzas with a dough hydration of 60%:
1½ cups or 12.8 ounces (364 grams) lukewarm water
3¼ teaspoons (9.2 grams) active dried yeast or 2 ½ teaspoons (7 grams) instant dried yeast or 2 tablespoons (20 grams) fresh yeast
4¼ cups or 21.4 ounces (607 grams) “00” flour, plus extra for dusting
4 teaspoons (18 grams) sea salt
If you prefer fresh yeast, use 2 tablespoons (20 grams) and either mix the yeast into the water and let sit for 3 minutes (rehydration method) or crumble it over the flour and then add the water (dry blend). We always suggest checking the activation instructions on your yeast packets and testing accordingly.
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| First time making this recipe - initial dough rise |
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| Separate into 4 |
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| Second rise in individual containers |
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| Ready to use! |
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| Before |
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| After |
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| I make the dough, he bakes the pizza |
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| Kid approved! |
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| 4 recipes for 4th of July pizza party (2023) |
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| Having these dough proofing boxes is really helpful! |
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| Ready to use! |
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| Checking the temp of the stone |
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| Only 1 recipe for my small family |
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| My happy boys! |
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