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This Ooni pizza dough recipe has the best chewy texture and flavor! Use it when cooking with any outdoor pizza oven.

Ooni pizza oven dough

Got a pizza oven and want to fire it up? Try this Ooni pizza dough recipe, which works with any type of outdoor pizza oven! This dough makes the perfect supple crust that’s ideal for firing at high temperatures. It comes out light and chewy on the inside and charred on the outside, with the perfect hydration ratio for cooking at high heat. Here’s how to do it! Jump to the recipe below, or review our best practices first.

What makes the best Ooni pizza dough?

The best pizza you can make at home? Pizza in an outdoor pizza oven. Luckily, there are many great pizza ovens on the market these days. We own and have extensive experience with both the Ooni pizza oven and the ROCCBOX: and this recipe works perfectly with both! Here’s what we’ve learned in our research about what makes the best Ooni pizza dough recipe:

  • Use a dough with 62% hydration for hot temperatures. This gets a little nerdy, but the recipe below has a slightly lower hydration than our standard pizza dough recipe. Hydration is the ratio of water to flour in a dough. Lower hydration dough works better in the high temperatures of a pizza oven, and it’s a bit easer to work with (not as sticky).
  • If possible, use Tipo 00 flour. Tipo 00 flour is the type of Italian flour that Neapolitan pizza restaurants use. It makes a supple and fluffy dough that’s a notch above regular all purpose flour. It’s becoming easy to find at your local grocery or online. Substitute all purpose flour if it’s all you have, but it’s worth seeking out the good stuff.
Pizza oven

Tips for how to make Ooni pizza dough

This Ooni pizza dough recipe is straightforward, but it does take some practice. Here’s what to expect in the dough making process:

  • Measure using a food scaleUse a food scale for your measurements if you can. Measuring by weight is more accurate and accounts for environmental changes.
  • Knead the dough by hand or using a stand mixerYou can do either! A stand mixer is totally hands off, but you can get your hands dirty, too. In both cases, it takes just 8 minutes.
  • Rest the dough for 45 minutes. This is also called “proofing” and lets the dough rise, allowing it get to the perfect fluffy texture.
  • Or, make the dough up to 3 days in advance. The flavor actually gets better over time! For best results refrigerate the dough for 2 to 3 days, which imparts a nuanced, nutty undertone.
Ooni pizza oven dough

How to stretch the dough

Stretching the dough is the trickiest part of the Ooni pizza dough process (outside of cooking it, of course!). You’ll need to stretch it into an 11-inch circle.

  • Dust the pizza peel with cornmeal or semolina flour. This helps the dough to slide right onto the stone. We prefer semolina flour.
  • First pat the dough into a circle. Place it on a lightly floured surface and gently press it into a circle, flipping several times and adding a pinch of flour if it is too sticky.
  • Gently stretch the dough over your knuckles. Once you have about an 8-inch circle, pick up the dough and gently drape it over the knuckles on both of your hands. Slowly rotate it around, allowing gravity to stretch it into a circle about 11 inches in diameter. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily.
  • Watch this video for best results! Go to How to Stretch Pizza Dough.

Pizza peel side note

Alex has been making Ooni pizza dough for years and has a slightly different method for the pizza peel. He noticed that cornmeal or semolina on the bottom can tend to burn slightly in a pizza oven. So he prepares and tops the pizza dough first on our conveyor Super Pizza Peel (so he can avoid using semolina). Then he uses the conveyor to place the dough onto the stainless steel pizza peel that comes with the oven. It’s a bit of a workaround, but it’s our best practice! You can still use cornmeal and semolina with great results.

Another tip: we like using this ROCCBOX turning peel to rotate the pizza while it cooks in the oven, which is very helpful. You can use the nonstick peel for transfer (which comes with the oven).

Ooni pizza oven dough

Our favorite pizza ovens

Here at A Couple Cooks, we’re a bit pizza oven obsessed. We’ve owned an Ooni pizza oven for several years, and just added a ROCCBOX to the family. Here’s our two cents on the best pizza oven after years of experience:

  • Open-front propane ovens are best for easy cooking. We recommend this Ooni Koda 12 or the ROCCBOX. This type is a definite upgrade from our previous wood fired Ooni, which was delicious but definitely more finicky in the cooking process.
  • Ooni and ROCCBOX are comparable. We decided on the ROCCBOX for extra insulation and our personal preference of dough cooking, but both are comparable. Try the Ooni Koda 16 if you prefer a larger pizza. 

Pizza recipes for outdoor ovens

What’s the best Ooni pizza recipe? Honestly, a great Margherita with tangy tomatoes and gooey cheese really can’t be beat. Here are a few of our top ideas for pizza recipes to make in an Ooni pizza oven:

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Ooni pizza dough recipe

Ooni Pizza Dough Recipe (for Pizza Ovens!)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 2 minutes
  • Total Time: 1 hour 2 minutes
  • Yield: 3 medium pizzas 1x


This Ooni pizza dough recipe has the best chewy texture and flavor! Use it when cooking with any outdoor pizza oven.


  • 500 grams* Tipo 00 or all-purpose flour (3 ⅓ cups)
  • 8 grams instant or active dry yeast (2 teaspoons)
  • 7 grams kosher salt (1 teaspoon)
  • 310 grams warm water (1 ¼ cups + 1 tablespoons)
  • 13 grams olive oil (1 tablespoon)
  • Semolina flour (or cornmeal), for dusting


  1. Mix the dough: Combine the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
  2. Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
  3. Rest the dough: After the kneading is finished, divide the dough into 3 equal pieces. Using floured hands, gently shape each half into a boule (ball shape) by folding the dough under itself. Set each boule on a floured surface and dab the dough with a bit of olive oil to keep it moist. Cover all boules with a damp towel and allow them to rise until doubled in size, about 45 minutes to 1 hour.
  4. Optional: chill up to 3 days: The dough can be used immediately. However for the BEST flavor, transfer the dough to separate sealed containers, large enough for the dough to double in size again, and store in the refrigerator for 2 to 3 days. (We don’t always do this, but we try when possible because it makes for a noticeably nutty, unique flavor that truly is the best homemade pizza dough you’ve ever had.) You can also freeze pizza dough you don’t plan to use the day of.
  5. **If you’re using the dough after refrigerating: The day of serving, remove the dough from the containers, place it on a lightly floured surface covered with a towel, and allow it to come to room temperature before stretching, 30 to 45 minutes.
  6. Preheat: Preheat the pizza oven.
  7. Stretch the dough: When the oven is ready, dust the stainless steel pizza peel with cornmeal or semolina flour. To stretch the dough, place it on a lightly floured surface and gently press it into a circle, flipping several times and adding a pinch of flour if it is too sticky. Once you have about an 8-inch circle, pick up the dough and gently drape it over the knuckles on both of your hands. Slowly rotate it around, allowing gravity to stretch it into a circle about 11 inches in diameter. Do not overwork or fold the dough. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily. Gently place the dough onto the pizza peel.
  8. Top the pizza: Top the pizza according to the pizza recipe you’re using.
  9. Bake the pizza: Use the pizza peel to carefully transfer the pizza to the pizza oven. Bake the pizza until the cheese is melted and the crust is lightly charred, about 1 to 2 minutes in a pizza oven (follow the specific instructions that accompany your oven). Allow the pizza to cool for a minute, then slice into pieces and serve immediately.
  • Category: Pizza
  • Method: Pizza Oven
  • Cuisine: Italian
  • Diet: Vegetarian

Keywords: Ooni pizza oven recipe

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again.

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    1. Can this dough be made ahead of time and frozen? If so, could you please explain how best to freeze and thaw. Thank you.

      1. Hi! Yes, freeze in individual balls after proofing, then thaw in refrigerator one day before making the pizza.

    2. – Can I leave it out longer than 1 hour?

      -does it still need a wet cloth if I have a proofing box with a lid?

      1. You can push it maybe another half hour but it will start to over proof. Keep it in the fridge if you need to slow it down. Now need for cloth in a proofing box!

    1. You can cover the container with a lid, just make sure there is extra space for the dough to expand.

  1. If making for use 3 days from now, are we to let it rest (step #3) and then put them in the refrigerator or just go directly to the fridge after making 3 boules?

  2. Thanks for the above info. Very helpful.
    I have the Ooni Koda 16 and the thing I have trouble with is getting the bottom of the pizza cooked. Any tips on that ?

    1. The best thing to do is get a infrared thermometer and check the temperature of the stone before putting the pizza on. I like it between 750F and 850F before adding the pizza.

      1. I agree, I like my Ooni to get to a minimum deck temperature of 750F but prefer in the 850F range, especially when I have wood blazing since it’s not as easy to control as gas is and I want the bottom to cook before the top burns

        1. I have an ooni Koda 16 gas oven. Any tips for getting the bottom done at 725 degrees on the stone and not burning the top? One thing I’ve tried is turning the oven off for 60-90 seconds and letting the bottom cook and then turning it back on at the lowest temp setting.

  3. Just tried this recipe on Sunday and used the dough the next day. I have to say this was the best tasting pizza crust we have made so far and the first time I haven’t gotten completely frustrated trying to stretch out the dough. Super easy and a big hit with the whole family. Can’t wait for next pizza night!

  4. Wanted to make this tomorrow, but just wanted to understand as I’m a pizza dough novice. If making in advance do you refrigerate after you kneed and separate into 3 balls or after you let it rise for an hour? If you do put it in the fridge for a few days do you need to let it rise and bring it to room temp before using? How long does that usually take? Thanks! Can’t wait to try!!

    1. Hi! Divide the kneaded dough, let it rise, then refrigerate. Bring to room temp for 30 minutes before stretching.

      We usually refrigerate in separate containers (with a little room to rise), but you can do one large container too.

  5. Loved this recipe!! We’ve struggled making dough for our Ooni in the past and this dough was perfect. We had to put in the fridge for a couple of hours after proofing it but before we had time to bake and it still turned out perfectly. Thank you so much we have found our new go to recipe!

  6. I have used this pizza dough recipe probably 10 + times now and have made double recipes of it. This pizza dough works great for the Ooni pizza oven.
    I use a bread machine to do the kneading work for me, put the dough directly into a oiled bowl and let it rise at room temp for about 30 minutes to an hour. I punch it and divide it into six 140 gram rounds and let it rise again on the counter before rolling out and baking.

    I also add just a little bit of sugar to the water, like a 1/8th teaspoon.

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