Ooni Pizza Dough Recipe
This Ooni Pizza Dough Recipe is perfect for creating a light, crispy, and chewy crust in your Ooni pizza oven. It’s ideal for Neapolitan-style pizzas, with a perfect balance of hydration and slow fermentation to develop a deep flavor. Whether you are making a classic Margherita or experimenting with creative toppings, this dough is the perfect foundation.
Ingredients
- 500g 00 flour (or bread flour)
- 325ml water (at room temperature)
- 1 tsp salt
- 1 tsp active dry yeast
- 1 tsp olive oil (optional, for extra flavor)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour, yeast, and salt.
- Add Water: Gradually add water to the dry ingredients, mixing as you go until a dough begins to form.
- Knead Dough: Knead the dough for 10-15 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.
- First Rise: Cover the dough with a damp cloth and let it rest for 1 hour at room temperature. It should double in size.
- Refrigerate: After the first rise, refrigerate the dough for 12 hours (overnight is best). This slow fermentation develops the flavor.
- Bring to Room Temperature: After refrigeration, let the dough sit at room temperature for 1 hour before stretching it.
- Stretch and Cook: Stretch the dough into your desired pizza size, add toppings, and bake in your preheated Ooni pizza oven at 800°F (425°C) for 1-2 minutes until crispy.
Notes
- For a gluten-free version, substitute gluten-free flour for 00 flour.
- The dough can be made ahead of time and stored in the fridge for up to 3 days. You can also freeze it for up to 3 months.
- Hydration levels (water to flour ratio) can be adjusted for a thicker or thinner crust depending on your preference.
Nutrition (Per Serving):
- Calories: 220-250 kcal (depending on thickness and toppings)
- Carbs: 45g
- Protein: 6g
- Fat: 2g
- Fiber: 2g