This overnight Ooni Pizza Dough recipe is the most reliable, easiest to work with, and absolutely delicious pizza dough for all your Ooni pizza recipes. Some people will say that toppings are what makes a great pizza. I say that pizza without a great pizza dough and pizza sauce just isn’t worth eating.
Read on for more info about the best flour for pizza dough and the critical ingredient in this Ooni dough recipe, detailed step by step instructions, and tips to get through the Ooni pizza oven steep learning curve. Or just dust off your apron, grab your pizza peel, hit that Jump to Recipe button, and let’s make this Ooni pizza dough recipe!
Why you’ll love this Ooni pizza dough recipe
See what readers say about this pizza dough recipe:
Great dough! Nice and crispy crust with a lot of flavor.
This is perhaps the easiest, best dough recipe for Ooni that I’ve found.
There are pizza people who will say, “You have to make pizza this way.” or “You can’t make an Ooni pizza dough with oil and sugar, or it will burn.” To them I say, “pffffffft.” Please make your pizza the way that’s easiest for you and you like best.
This recipe makes a 60% hydration level pizza dough. That’s an ideal hydration for the Ooni pizza oven. And it’s in the range to be called Neopolitan pizza by the international pizza police.
The classic pizza flour is 00 pizza flour, which is an extremely finely ground flour with a protein content in the same range as bread flour. The main difference between 00 and bread flour is in the fineness of the grind. Higher protein flours are used when you want more gluten development and a stretchy dough, like with pizza dough, sandwich breads, or bagels.
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
You could use any flour in this Ooni pizza dough recipe, but a lower protein flour like all-purpose flour may be harder to work with and might rip as you are shaping the pizza dough. A higher protein bread flour is the best substitution here.
To make a same day pizza dough for the Ooni, double the yeast to 2 teaspoons. Let it rise at a warm room temperature for about 3 to 4 hours prior to dividing into your four dough balls. If your dough seems too elastic and snaps back during shaping, let it rest for 10 to 15 minutes and try again.
You can add Parmesan, garlic powder, or herbs like dried oregano or basil to your Ooni pizza dough. This would be particularly helpful for a same-day dough to compensate for the flavor development missed in the overnight rise.
Step by step
What’s the secret to a great Ooni pizza dough? Just like when making baguettes and other breads flavored mostly by flour, salt, and yeast, the most important ingredient in the best Ooni pizza dough recipes is time. While you can make a same-day pizza dough, it won’t have the same flavor. And it will be much harder to stretch, shape, and launch.
Step 1: Combine the flour, sugar, yeast, and salt in the bowl of your stand mixer or other large bowl. You can always make pizza dough entirely by hand if you prefer.
Step 2: Add the water and olive oil and mix. If using a stand mixer, change to the dough hook once the pizza dough comes together. This will prevent burning out your stand mixer motor – believe me, I’ve done it more than once. Many basic stand mixers will have problems with higher protein bread doughs and brioche dough.
Step 3: Knead the Ooni pizza dough for about 5 minutes. The dough should be smooth and tacky but not sticky. Add small amounts of flour at a time if it is too sticky, or add a teaspoon of water if it is too dry.
Please see the FAQs below for an explanation about how humidity can impact your yeast doughs and why you might need to adjust the amount of flour or water. The goal is to end up with a pizza dough for the Ooni that is smooth and only slightly tacky.
Step 4: Form the dough into a ball, lightly oil the bowl, and roll the dough ball around to cover it in oil. I recommend doing this stage in a single container just because it takes less space in the refrigerator!
Cover the bowl with plastic wrap and place it in the refrigerator overnight or up to three days. It should about double in size.
Step 5: Divide the pizza dough into four dough balls of about equal size (about 300 grams) Or divide into five or more dough balls if you’re making smaller or personal pizzas in your Ooni.
Step 6: Shape the dough balls into boules, place the dough into a pan or container dusted with flour, cover with plastic wrap or a clean kitchen towel, and let the dough balls rise for a few hours before shaping. Here’s a great video to watch on how to shape pizza balls.
If your kitchen is chilly, you might want to take it out earlier or let your pizza dough balls rise in a oven warmed to 80 degrees. If your kitchen is hot, it will only take a couple hours for them to double in size.
Step 7: Stretch and shape your pizza dough until it’s 14 inches in diameter. Top with your favorite sauce and toppings!
Why buy a home pizza oven
We were forever on a quest for the perfect homemade thin crust pizza. But the perfect crust is a challenge with a home oven that maxes out at 500 degrees Fahrenheit.
You might have tried these same tricks. We bought different pizza stones. We used the broiler. I tried to convince Mr. Ugly Duckling Bakery that he could love deep dish pizza.
We finally bought the Ooni Koda. And the beauty of the Ooni is that it not only makes great pizza, but you can also use your Ooni pizza oven to make pita pockets and other flatbreads, steaks, and so on.
The Ooni has its own issues because it reaches temperatures of over 1000 degrees. Below is what we’ve learned so far.
Ooni pizza oven cooking tips
First is a big safety warning. Never use your Ooni pizza oven indoors. It’s a fire hazard and risk for carbon monoxide poisoning.
Tip from the wise quacker: The Ooni also needs a warning label about its steep learning curve. When you first get your Ooni, watch a bunch of videos. And if you make edible pizza, congratulate yourself. It’s good to have an alternative meal planned for that first try.
There are no pics of our first pizzas. The peel we used was too short and made of wood, and the mister burnt the hair on his arms.
Tip #1: Have the right equipment
Our second try was better. We bought a metal peel with a long wood handle and a pizza spinner. But the pizza stuck to the peel, resulting in a parallelogram of a pizza.
Folks recommended fewer pizza toppings. While generally true, the solution to our second practice session was less about toppings and more about making sure the peel was well-dusted.
Tip #2: Dust your peel and don’t dilly-dally adding toppings
Our next Ooni session was a pizza party with 10 or 12 pizzas. The challenge to a pizza party is that you need to shape your pizza dough and top your pizzas one by one, or they won’t release from the peel. Some people pre-bake their crusts for parties.
Use a mix of cornmeal and semolina flour on the peel because using only cornmeal makes the pizza taste charred. Also, the more practice you get, the better your pizzas will be.
Tip #3: Heat the Ooni to max temperature and turn it down
This pizza was accidentally cooked on the max temperature. Oops.
If you like a crisper crust, you might even turn off the Ooni completely and leave the pizza for a minute. Turning off the Ooni helps prevent the pizza toppings from burning while you get the best crust on your perfect Ooni pizza dough.
Tip #4: Use an overnight rise
The slower, overnight rise gives you a better tasting crust and dough that is easier to shape. If you have time, foresight, and space, leave your Ooni pizza dough in your fridge for even longer.
Tip #5: Practice, practice, practice
This basil pesto, roasted garlic, and artichoke heart pizza slid off the peel easily. The crust puffed up, and the bottom crust fully cooked. The only downside of practice is that you have to eat pizza!
Helpful tools for the Ooni pizza oven
These are some of the tools we use with our Ooni pizza oven:
Everyone seems to have their own style. Some people recommend using a perforated peel instead of dusting. Some use pizza screens. Again, there’s no right or wrong.
Ooni versus the home oven
One big difference between making pizza dough for the Ooni and your home oven is that you generally want a lower hydration level (the weight of water divided by weight of flour). That’s because pizza cooks for a shorter time in the Ooni than in your home oven, and there’s less evaporation. Those regulations for Neopolitan pizza call for a hydration level of about 60%.
Of course, the regulations also call for a smaller pizza and no sugar or oil in your dough. Please do with that information what you wish.
Another difference is that most toppings should be cooked. Ooni cooks hot and quick, so meat might not fully cook and onions might taste raw. And if you’re cooking them, you might as well make caramelized onions!
Measuring your flour by weight is the best way to get consistent results with this Ooni pizza dough and with all baking. However, if it’s super humid in your kitchen, your flour absorbs more water from the air. You can adjust this recipe by reducing the amount of water you start with, or just add a tablespoon or two more flour at a time as you mix.
If you still have sticky pizza dough after the overnight rise, use wet hands to ball your pizza dough. Then use flour or semolina to dust whatever you’re using to let the balls rise so they don’t stick.
Purists will tell you not to use a rolling pin because it flattens out the air pockets and puff at the edge of the pizza. If you roll it, you’ll still get a tasty crust. It may just be less puffed.
Yes, pizza dough can be frozen for up to three months and will still rise after being frozen. If you make the dough and intend to freeze it all, increase the yeast by half.
To freeze dough balls, the best time is after the overnight rise. Double wrap any balls you don’t want to use in plastic wrap and place them in a freezer bag. To defrost, put them in the refrigerator overnight. Then take out the balls and leave them at room temperature about four to six hours before making your pizza, depending on the temperature of your room.
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Ooni Pizza Dough Recipe
- 6½ cups (754 grams) 00 flour or (780 grams) bread flour plus more for when stretching dough
- 1 teaspoon (3 grams) instant yeast
- 1 teaspoon (4 grams) sugar
- 2½ teaspoon (14 grams) salt
- 2 cups (471 grams) water, plus more as needed
- 1 tablespoon olive oil, plus more for bowl
- ¼ cup semolina flour
- ¼ cup fine cornmeal
Ooni pizza dough
- In the bowl of a stand mixer or other large bowl, combine the flour, sugar, yeast, and salt.6½ cups (754 grams) 00 flour or (780 grams) bread flour, 1 teaspoon (4 grams) sugar, 2½ teaspoon (14 grams) salt, 1 teaspoon (3 grams) instant yeast
- Add the water and olive oil and mix. If using a stand mixer, change to the dough hook once the dough comes together.2 cups (471 grams) water, plus more as needed, 1 tablespoon olive oil, plus more for bowl
- Knead the dough for about 5 minutes. The dough should be smooth and tacky but not sticky. Add small amounts of flour at a time if it is too sticky, or add a teaspoon of water if it is too dry.
- Form the dough into a ball, lightly oil the bowl, roll the dough ball around to cover in oil, cover the bowl with plastic wrap, and place it in the refrigerator.
Forming the pizzas
- Four to six hours before making pizza, take the pizza dough out of the refrigerator and divide the dough into four balls. Place the individual dough balls in a metal pan or baking sheet with a little bit of flour to prevent sticking, cover them loosely with a kitchen towel, and let them rise.
- On a floured countertop, flatten one ball into a disc and then work your way around the dough, gently stretching it out to 12 to 14 inches. If it becomes difficult to work, with the dough snapping back, let it rest for a few minutes before trying again.
- Dust your peel with an equal mixture of semolina flour and cornmeal, carefully transfer your dough to the peel, and top as desired.¼ cup semolina flour, ¼ cup fine cornmeal
To use frozen balls of pizza dough in the Ooni, put them in the refrigerator overnight to defrost. Then remove them from the refrigerator about 4 to 6 hours before making pizza as if you were making this Ooni dough recipe from the start.
This Ooni pizza dough recipe and Ooni pizzas were a submission for the 2021 reddit 52 week baking challenge (savory baking). Please note that this post is not sponsored and I am not an Ooni affiliate.
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