Ooni pizza dough recipe

5 from 1 vote

This Ooni pizza dough recipe makes an overnight pizza dough recipe for your outdoor pizza oven that's easy to work with and delicious.

Course Pizza

Cuisine Italian

Prep Time 15 minutes

1 day

Total Time 1 day 15 minutes

Servings 12-14" pizzas

Calories 854kcal

Author uglyducklingbakery

6 ½ cups (754g/26.6oz) 00 flour or (780g/27.5oz) bread flour plus more for when stretching dough
1 teaspoon instant yeast
1 teaspoon sugar
2 ½ teaspoon salt
2 cups (471g/16.6oz) water, plus more as needed
1 tablespoon olive oil, plus more for bowl
¼ cup semolina flour
¼ cup fine cornmeal

In the bowl of a stand mixer or other large bowl, combine the flour, sugar, yeast, and salt.
6 ½ cups (754g/26.6oz) 00 flour or (780g/27.5oz) bread flour, 1 teaspoon sugar, 2 ½ teaspoon salt, 1 teaspoon 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 (471g/16.6oz) 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.

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

Variations

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!