Ooni Pizza Dough Recipe and 5 Ooni Tips

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.

a caramelized onion and fig pizza


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.

a funny shaped, burnt pizza with sausage, fennel, and artichoke hearts.

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.

pizza with sausage and red onions burnt in the Ooni pizza oven.

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.

a round pizza with pepperoni and olives.

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!

pizza topped with pesto, mozzarella, garlic, artichoke hearts, and basil.

Helpful tools

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.

pizza mis-en-place with ten bowls of different toppings.

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.


Can I use all-purpose flour instead of 00?

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.

Can I use a rolling pin to roll out my 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.

Can I freeze this pizza dough recipe?

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.

pizza with tomatoes, mozzarella, and fresh basil.

Related recipes

Want to use your Ooni pizza oven to make things other than pizza? Here’s my recipe for pita pockets made in the Ooni.

Check out other uglyduckling bakery yeasted bread recipes. Or get inspiration for other Ooni pizza recipes here.

Ooni Pizza Dough Recipe

5 from 7 votes
Category: Pizza
Cuisine: Italian
Prep Time: 15 minutes
1 day
Total Time: 1 day 15 minutes
Servings: 4 12-14″ pizzas
Calories: 854kcal
This Ooni pizza dough recipe makes an overnight pizza dough recipe for your outdoor pizza oven that's easy to work with and delicious.
Print Recipe


  • 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
  • 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


This recipe makes a pizza dough with hydration about 60% and four dough balls of just over 300g each. You can also divide the dough into five balls if you have a 12 inch or 14 inch pizza oven.
  • 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!


Calories: 854kcal | Carbohydrates: 164g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1460mg | Potassium: 284mg | Fiber: 7g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 3mg
Love this recipe?Mention @Uglyducklingbakery or tag #uglyducklingbakery!

This Ooni pizza dough recipe was originally posted July 25, 2021. It was last updated October 11, 2022.

What’s next

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).

Previous challenges:
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


  1. I am debating getting an Ooni, but it feels like there is so much planning that has to go into it with the dough, and time to rise, and although the cooking time is quick, is it a deterrent to making pizza often? Thanks1

    1. You don’t always have to make a dough that has an overnight rise – it’s just the one that I find tastes best and is easiest to handle. When I was first talking about it, someone gave me the advice that you should plan to use the Ooni every week or other week or so for it to be worthwhile (and so you don’t forget all of your lessons learned!). I have no relationship with Ooni, so I’m not going to try to convince you that you need one, but it definitely raises your pizza to a new level.

      1. I’ll agree with the ‘Ooni taking your pizza game to another level’. Used to use an oven at 550 F, with a pizza steel. Everyone loved it. Enter the Ooni on sale.

        However, as everyone warned me, the first few tries with the Ooni were not successful. Everything cooks so fast, much less margin for error.

        Now with the Joanne’s dough recipe for the Ooni, success! Pizza at another level. Thanks Joanne!

  2. 5 stars
    Waiting for Ooni to arrive while gathering advice and recipes plus practicing. Since Ooni cooks so fast should the pizza sauce be pre-warmed? Should cheese and meat be room temp?

    1. Hi Terry. Congrats on your new Ooni! The biggest difference is that you’ll need to pre-cook your toppings like onions and mushrooms, because they won’t have time to cook in the Ooni. You don’t need to warm your sauce unless you’re pulling it out of the freezer. Same thing with cheese and meat – no need to warm unless it’s coming from the freezer – though sausage and other meat should be cooked before putting it on the pizza. (Also, food safety warnings and all that about leaving meat and dairy at room temperature…)

  3. 5 stars
    This dough recipe works..I was skeptical adding everything together n the resting in fridge. I took it out earlier n rested covered. This dough is the kind u can actually toss. As described, (4) 12 in, no prob. I infused olive oil w garlic n herbs n dressed prior to sauce, cheese, then into oven. Get that stone up to 850-900, then drop the flame down a bit, 1 minute pizza. Thank u for recipe. Wish I could share pics.

    1. Hi Mary. Thanks so much for saying hi and letting me know this Ooni pizza dough worked for you too. Feel free to tag me on IG or FB. I’m uglyducklingbakery in both places. And I’d LOVE to see your pics!

  4. 5 stars
    Great dough! Nice and crispy crust with a lot of flavor. I made it the night before, next time I will let it sit for a few days. Your recipe calculator is super helpful for scaling the recipe up as well.

  5. Hi! Looking forward to making this more a friend who has an Ooni. I’m wondering if a sourdough version would be doable?

    1. Hi Kelsea! Thanks for the question. While I’ve been making yeasted doughs forever, I’m a beginner at sourdough. There’s no reason you couldn’t make a sourdough version, but I wouldn’t want to lead you astray by giving you an adaptation. It looks like Ooni has a sourdough pizza dough recipe that you could either use entirely or use to guide this recipe. I’d love to know what you decide to do and how it turns out.

  6. Your recipe calls for 6 1/2 cups of flour = 754 grams. However, 754 grams of flour is 5 cups. Also, 2 1/2 teaspoons of salt is 9 grams, not 14 grams. I went ahead and made your recipe using grams and not British units. It’s in the fridge now, I will let you know how it turns out…..

    1. Hi Laura. Thanks so much for your comment on my Ooni pizza dough recipe. It’s a great example of why using weight gives more consistent results. I’m not sure what flour you’re using that’s 150g/cup, but the 00 pizza flour I use is stated to be 116g/cup and the bread flour is 120g/cup. Similarly, if you’re using a different salt that has a larger grain size than my table salt, that would probably explain the difference. Glad you decided to go by weight! I would love to hear how it turns out.

      1. 5 stars
        Actually, I have been trying to make a good dough now for about a year, and your recipe comes the closest to fixing the problems I was having, using the weights of course. Your recipe is now at the tops of my list. I still need to work on how much yeast to use depending on the amount of time I have before the guests come over for a late-announced visit!

        1. Woo-hoo! I love it, Laura. Thanks for sharing. I was thinking this week that I should try to recipe-test a same-day pizza dough, but I’m not sure I want to go back!

  7. 5 stars

    This is perhaps the easiest, best dough recipe for Ooni that I’ve found. The pizza dough stays two days in the fridge, and then half of it goes into the freezer, leaving two large delicious pizzas to make that day. (And two another day.)

    Once the floor of the Ooni hits about 750 degrees F, I turn the heat all the way down (as if it is just being turned on), and put the pizza in and let it cook for about 2.5 minutes. Lovely leopard spots on the crust and the top is turned often enough that it doesn’t burn.


  8. 5 stars
    When I originally commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment
    is added I get several e-mails with the same comment. Is there any way you can remove people from that service?
    Thanks a lot!

  9. 5 stars
    Thanks for the great tips! I have made more than one accidental calzone in my Ooni! And my husband bought the most absurd long oven mitts because… he knows me well. Ha! Curious whether you like the Super Peel Pro? I’m intrigued by the idea, but paranoid about the fabric melting or catching fire?

    1. Hi Ella. We’ve used it a few times and use it a lot now. It was easy to figure out how to load and launch. And it uses less flour/semolina/cornmeal on the bottom of your pizza. It’s expensive for what it is, but it could be worth it if you’re finding it a challenge to launch your pizzas after a bunch of tries. Hope that helps! J

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