Ooni Pizza Dough Recipe

olive and artichoke pizza with pesto base cooked on ooni pizza dough.

5 from 13 votes

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This Ooni pizza dough recipe is perfect for achieving a light, airy, and delicious crust for all your pizzas. Designed for the high heat of an Ooni pizza oven, the overnight pizza dough recipe also works beautifully in a home oven with a baking stone or steel. The post includes essential tips for using the Ooni, from managing its heat to achieving the perfect cook, making it a must-read for all your Ooni pizza recipes.

Prep Time15

Total Time1 15

Course: Pizza

Cuisine: Italian

Servings: 12-14" pizzas

Calories: 854kcal

Author: Joanne Stekler

Ingredients

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

Instructions

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

Notes

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

Flour choice matters: Use high-protein bread flour or 00 flour for the best texture and elasticity in the dough.

The overnight rise makes this pizza dough recipe super easy to handle.

If you want to freeze extra balls of pizza dough, the best time is after the overnight rise when you are shaping the balls. Double wrap the balls of pizza dough in plastic wrap and place them in a freezer bag.

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. 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.

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