Ooni Pizza Dough Recipe: 5 Easy Steps for Perfect Crust
A foolproof Ooni pizza dough recipe for home pizza ovens, this method makes crisp, chewy crusts using easy pantry ingredients and minimal technique. Perfect for high-heat baking, it’s reliable for both beginners and experienced cooks, every time.
- Prep Time: 10 minutes
- Proofing: 1–24 hours
- Cook Time: 60–90 seconds
- Total Time: 1 hour 10 minutes up to 25 hours with cold proofing
- Yield: 2 medium pizzas 1x
- Category: Desserts & baked goods
- Cuisine: Italian
Ingredients
Scale
Dough Ingredients (Enough for 2 Medium Pizzas)
- 500g Type 00 or bread flour (about 3 ⅓ cups)
- 325ml water (lukewarm, about 1 ⅓ cups)
- 7g salt (about 1¼ tsp)
- 3g instant yeast (about 1 tsp)
- 1 tbsp olive oil (plus more for coating)
Pantry Staples: The Secret Ingredients
- Olive oil
- Sea salt
- Optional: Honey or sugar (½ tsp)
- Semolina or cornmeal
Instructions
- Combine flour and salt in a bowl.
- Stir yeast into lukewarm water and let bloom for 3 minutes.
- Gradually add wet ingredients and olive oil to the dry mix.
- Knead until smooth and elastic, approximately 8–10 minutes.
- Proof covered for 1–1.5 hours at room temperature or up to 24 hours in the fridge.
- Let the dough reach room temperature if cold-proofed.
- Divide and shape into 10–12 inch circles, then top as desired.
- Preheat Ooni oven with stone to 750–850°F (400–450°C).
- Transfer pizza to the stone with a floured (semolina) peel.
- Bake, rotating every 15–20 seconds for 60–90 seconds total.
- Let the pizza rest 1 minute before slicing and serving.
Notes
Best with bread or Type 00 flour; cold ferment deepens flavor. Avoid over-topping to prevent soggy crust. Refrigerate dough up to 3 days, freeze up to 3 months, and reheat pizza for a crisp base.
Keywords: Ooni pizza dough, high-temperature oven, homemade pizza, crust, Type 00 flour, easy pizza recipe