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 scale. Use 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 mixer. You 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

Description

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


Ingredients

Scale
  • 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

Instructions

  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.) 
  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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