This Ooni pizza dough recipe has one of the best chewy texture and taste! Use it when cooking with any outside pizza oven.
Obtained a pizza oven and need to hearth it up? Attempt my Ooni pizza dough recipe, which works with any sort of outside pizza oven! This dough makes the right supple crust that’s supreme for firing at excessive temperatures.
Alex and I are cookbook authors and do-it-yourself pizza consultants who’ve spent the final decade perfecting how you can make pizza at residence. That is our tried and examined pizza oven dough recipe—it comes out gentle and chewy on the within and charred on the skin, with the right hydration ratio for cooking at excessive warmth!
What makes the greatest Ooni pizza dough?
One of the best pizza you may make at residence, in my view, is pizza in an outside pizza oven! There are lots of nice pizza ovens available on the market lately. Alex and I personal and have intensive expertise with each the Ooni pizza oven and the ROCCBOX. This recipe works completely with each pizza ovens. Right here’s what we’ve discovered after researching what makes one of the best Ooni pizza dough recipe:
- Use a dough with 62% hydration for warm temperatures. This will get a bit of nerdy, however this recipe has a barely decrease hydration than our basic pizza dough recipe. Hydration is the ratio of water to flour in a dough. Decrease hydration dough works higher within the excessive temperatures of a pizza oven, and it’s a bit easer to work with (not as sticky).
- If attainable, use Tipo 00 flour. Tipo 00 flour is the kind of Italian flour that Neapolitan pizza eating places use. It makes a supple and fluffy dough that’s a notch above all function flour. Tipo 00 is turning into simple to seek out at your native grocery or on-line. Substitute all function flour if it’s all you might have, however it’s value searching for out the good things.
Ideas for how you can make Ooni pizza dough
This Ooni pizza dough recipe is easy, however it does take some follow. Right here’s what to anticipate within the dough making course of:
- Measure utilizing a meals scale. Measuring by weight with a meals scale is extra correct than measuring with cups, and accounts for environmental adjustments.
- Knead the dough by hand or utilizing a stand mixer. A stand mixer is completely fingers off, however you will get your fingers soiled, too. In each circumstances, it takes simply 8 minutes.
- Relaxation the dough for 45 minutes. That is additionally known as “proofing” and lets the dough rise, permitting it get to the right fluffy texture.
- Or, make the dough as much as 3 days upfront. The flavour truly will get higher over time! For greatest outcomes refrigerate the dough for two to three days, which imparts a nuanced, nutty undertone.
Tips on how to stretch the dough
Stretching the dough is the trickiest a part of the Ooni pizza dough course of—outdoors of cooking it, after all! You’ll have to stretch it into an 11-inch circle. For greatest outcomes, watch our video for Tips on how to Stretch Pizza Dough. Comply with the following pointers:
- Mud the pizza peel with cornmeal or semolina flour. This helps the dough to slip proper onto the stone. We desire semolina flour.
- First pat the dough right into a circle. Place it on a flippantly floured floor and gently press it right into a circle, flipping a number of instances and including a pinch of flour whether it is too sticky.
- Gently stretch the dough over your knuckles. After getting about an 8-inch circle, decide up the dough and gently drape it over the knuckles on each of your fingers. Slowly rotate it round, permitting gravity to stretch it right into a circle about 11 inches in diameter. If the dough begins to withstand stretching, put it down and permit it to relaxation for a couple of minutes, at which level it’s going to stretch extra simply.
Essential pizza peel suggestions
Alex has been making Ooni pizza dough for years and has a barely totally different technique for the pizza peel. He seen that cornmeal or semolina on the underside can are likely to burn barely in a pizza oven.
So, he prepares and tops the pizza dough first on this conveyor Tremendous Pizza Peel (so he can keep away from utilizing semolina). Then he makes use of the conveyor to position the dough onto the chrome steel pizza peel that comes with the oven. It’s a little bit of a workaround, however it’s our greatest follow! You possibly can nonetheless use cornmeal and semolina with good outcomes.
One other tip: We use this ROCCBOX turning peel to rotate the pizza whereas it cooks within the oven, which may be very useful. You need to use the nonstick peel for switch (which comes with the oven).
My favourite pizza ovens
Alex and I are a bit pizza oven obsessed. We’ve owned an Ooni pizza oven for a number of years and simply added a Gozney ROCCBOX to the household. Right here’s my two cents on one of the best pizza oven after years of expertise:
- Open-front propane ovens are greatest for simple cooking. We suggest this Ooni Koda 12 or the ROCCBOX. This sort is a particular improve from our earlier wooden fired Ooni, which was extra finicky within the cooking course of.
- Ooni and ROCCBOX are comparable. We selected the ROCCBOX for additional insulation and our private choice of dough cooking, however each are comparable. Attempt the Ooni Koda 16 when you desire a bigger pizza.
Pizza topping concepts for outside ovens
What are one of the best pizza toppings? For my part, something with our simple purple pizza sauce recipe can’t be beat. Listed below are a couple of of my high concepts for pizza recipes to make in an Ooni pizza oven:
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Ooni Pizza Dough Recipe (for Pizza Ovens!)
This Ooni pizza dough recipe has one of the best chewy texture and taste! Use it when cooking with any outside pizza oven.
- Prep Time: 1 hour
- Prepare dinner Time: 2 minutes
- Complete Time: 1 hour 2 minutes
- Yield: 3 medium pizzas 1x
- Class: Pizza
- Methodology: Pizza Oven
- Delicacies: Italian
- Eating regimen: Vegetarian
- 500 grams* Tipo 00 or all-purpose flour (3 ⅓ cups)
- 8 grams prompt or lively dry yeast (2 teaspoons)
- 7 grams kosher salt (1 teaspoon)
- 310 grams heat water (1 ¼ cups + 1 tablespoons)
- 13 grams olive oil (1 tablespoon)
- Semolina flour (or cornmeal), for dusting
- Combine the dough: Mix the flour, salt, and yeast in a bowl or the bowl of your stand mixer. Stir to mix. Add the water and olive oil and stir till a raggy dough varieties. Flip the dough out onto a floured floor.
- Knead the dough: Knead the dough by pushing with the bottom of your palm, then reforming it right into a ball. Proceed kneading for 8 minutes till the dough feels pillowy and has a clean, stretchy exterior. If the dough may be very sticky, add a small quantity of flour whereas kneading. Alternatively: connect the dough hook to a stand mixer and begin the mixer on medium-low pace, then permit the mixer to knead for 8 minutes.
- Relaxation the dough: After the kneading is completed, divide the dough into 3 equal items. Utilizing floured fingers, gently form every half right into a boule (ball form) by folding the dough underneath itself. Set every boule on a floured floor and dab the dough with a little bit of olive oil to maintain it moist. Cowl all boules with a humid towel and permit them to rise till doubled in dimension, about 45 minutes to 1 hour.
- Non-obligatory: chill as much as 3 days: The dough can be utilized instantly. Nonetheless for the BEST taste, switch the dough to separate sealed containers, massive sufficient for the dough to double in dimension once more, and retailer within the fridge for two to three days. (We don’t all the time do that, however we strive when attainable as a result of it makes for a noticeably nutty, distinctive taste that actually is one of the best do-it-yourself pizza dough you’ve ever had.) You can even freeze pizza dough you don’t plan to make use of the day of.
- **For those who’re utilizing the dough after refrigerating: The day of serving, take away the dough from the containers, place it on a flippantly floured floor coated with a towel, and permit it to return to room temperature earlier than stretching, 30 to 45 minutes.
- Preheat: Preheat the pizza oven.
- Stretch the dough: When the oven is prepared, mud the chrome steel pizza peel with cornmeal or semolina flour. To stretch the dough, place it on a flippantly floured floor and gently press it right into a circle, flipping a number of instances and including a pinch of flour whether it is too sticky. After getting about an 8-inch circle, decide up the dough and gently drape it over the knuckles on each of your fingers. Slowly rotate it round, permitting gravity to stretch it right into a circle about 11 inches in diameter. Don’t overwork or fold the dough. If the dough begins to withstand stretching, put it down and permit it to relaxation for a couple of minutes, at which level it’s going to stretch extra simply. Gently place the dough onto the pizza peel.
- High the pizza: High the pizza based on the pizza recipe you’re utilizing.
- Bake the pizza: Use the pizza peel to fastidiously switch the pizza to the pizza oven. Bake the pizza till the cheese is melted and the crust is flippantly charred, about 1 to 2 minutes in a pizza oven (comply with the particular directions that accompany your oven). Permit the pizza to chill for a minute, then slice into items and serve instantly.
