This overnight Ooni pizza dough recipe is reliable, easy to work with, and delicious. But the Ooni pizza oven has a steep learning curve. So you’ll need to know some cooking tips when you’re just starting with the Ooni.
What’s the secret to great pizza dough? Just like with bread, the most important ingredient in a great Ooni pizza dough recipe 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 and shape.
For those of you a little obsessed with pizza, the recipe makes a 60% hydration level pizza dough. That’s an ideal hydration for the Ooni and similar pizza ovens. And it’s in the range to be called Neopolitan pizza by the international regulations.
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 tricks. We experimented with pizza stones. We cooked pizza in different parts of the oven. We used the broiler.
Having no luck, I tried to convince mr. uglyducklingbakery that he could love deep dish pizza. Instead, he bought me an Ooni Koda 16 gas-powered pizza oven for my birthday.
The Ooni has its own issues because it reaches temperatures of over 1000 degrees. Below is what we’ve learned so far.
p.s. jump to recipe if you just to see the pizza dough recipe.
p.p.s. this post is not sponsored.
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. I treated people for carbon monoxide poisoning during medical training.
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 was too short and made of wood, and mr. uglyducklingbakery 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
The next Ooni session was a pizza party. We might have made ten full-sized pizzas.
The challenge to a pizza party is that you need to shape your dough and top your pizzas one by one, or they won’t release from the peel. Some people pre-bake their crusts for parties so they don’t have that issue.
We use a mix of cornmeal and semolina flour on the peel. We’ve not had success with all semolina and found that 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.
It took four Ooni sessions to finally get it. My Ooni pizza dough recipe spent a night in the fridge. I went lighter on the sauce and toppings. And I used a combo of cornmeal and semolina for the peel.
Tip #4: Use an overnight rise or longer
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 it in your fridge for even longer. Or, if you don’t have time for an overnight rise, consider some suggested additions to give your pizza dough more flavor.
Tip #5: Practice, practice, practice
This 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!
These are some of the tools we use with our Ooni pizza oven. Again, this post is non-sponsored and I have no affiliations.
- long-handled (wood, so it doesn’t heat up) metal pizza peel
- pizza spinner
- infrared thermometer
- pizza cutter
Everyone seems to have their own style. Some people recommend using a perforated peel instead of dusting. You just need to figure out what works for you and how you like your pizza!
October 2022: We received a Super Peel Pro as a wedding gift and have been playing with it. It may be the answer if you’re having problems launching your pizza!
Flight school: 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.
Check out this related post for some Ooni pizza recipes and tips on making the pizza itself.
Variations and substitutions
To make your pizza dough the same day you want to use it, double the yeast to 2 teaspoons. Let it rise at a warm room temperature for about 3 to 4 hours prior to dividing.
If you are making a same day dough, consider adding Parmesan, garlic, or herbs to the crust because you won’t have the slow cold rise for flavor development. If your dough seems too elastic and snaps back during shaping, let it rest for 10 to 15 minutes and try again.
Yes. You could use any flour, but a flour with less gluten like all-purpose flour may be harder to work with, and it might rip as you are trying to shape the pizza dough.
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.
Want to use your Ooni pizza oven to make things other than pizza? Here’s my recipe for pita pockets made in the Ooni.
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
- Take the pizza dough out of the refrigerator 4 to 6 hours prior to making the pizzas and divide the dough into four balls. Place the individual dough balls in a metal pan or baking sheet and cover them loosely with a kitchen towel. (This is when you should wrap any dough balls intended for freezing in plastic wrap and then place them in freezer bags in the freezer).
- 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
- Add garlic powder, herbs, or Parmesan cheese to your crust.
- Leave your dough in the refrigerator for two nights for a crust that’s even more flavorful!
This Ooni pizza dough recipe was originally posted July 25, 2021. It was last updated October 11, 2022.
If you make this Ooni pizza dough recipe, please leave a comment here. Pretty please.
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This Ooni pizza dough was a submission for the 2021 reddit 52 week baking challenge (savory baking).
Week 1: New Year new recipe – blueberry galette
Week 2: seasonal – Smitten Kitchen’s grapefruit pound cake
Week 3: Great British Bake Off – Kate’s sticky toffee apple caramel cake
Week 4: Australia – sausage rolls
Week 5: bite sized – cookies
Week 6: Chinese New Year – mushroom bao
Week 7: new tool – baguette baker
Week 8: chocolate – chocolate peanut butter bonbons
Week 9: timed bake – under 1 hour! chocolate chip scones
Week 10: allergy/diet restriction – macarons
Week 11: quick breads – kale and cheese quick bread
Week 12: signature bake – purple cow bread
Week 13: enriched breads (kale and cheese babka fail)
Week 14: childhood favorite –fudgy triple layer chocolate cake with chocolate ganache frosting
Week 15: decorating challenge – purple velvet cake
Week 16: crispy crunchy – bacon cheddar popcorn
Week 17: p52 of a favorite cookbook, or your favorite blog – chocolate peanut butter drip cake
Week 18: pâte à choux – bacon cheese puffs
Week 19: veggies turned sweet – red velvet beet waffles
Week 20: plating – chocolate chip cookie (butter challenge)
Week 21: Birthday Party! – chocolate orange cake
Weed 22: Scandinavian – Swedish apple cake (plus a bonus sourdough discard apple cake)
Week 23: Layers – Pecan apple oat bars (post is pending)
Week 24: Tarts – rainbow fruit tart
Week 25: Bagels and donuts – maple donut cake
Week 26: Surprise inside – surprise heart yeast bread (pending)
Week 27: Local favorite – Rainier cherry crisp
Week 28: Seasonal ingredients – blackberry lemon bread
Week 29: Classic French dessert – peanut butter banana clafoutis (a classic with non-classic flavors!)
Next week: unusual ingredients
Neopolitan pizza regulations: https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana