This Ooni pizza dough recipe has the perfect chewy texture and taste! Use it when cooking with any outside pizza oven.
Received a pizza oven and wish to fireplace it up? Strive my Ooni pizza dough recipe, which works with any sort of outside pizza oven! This dough makes the proper supple crust that’s perfect for firing at excessive temperatures.
Alex and I are cookbook authors and do-it-yourself pizza consultants who’ve spent the final decade perfecting learn how to make pizza at dwelling. That is our tried and examined pizza oven dough recipe—it comes out mild and chewy on the within and charred on the skin, with the proper hydration ratio for cooking at excessive warmth!
What makes the finest Ooni pizza dough?
One of the best pizza you may make at dwelling, in my view, is pizza in an outside pizza oven! There are various nice pizza ovens in the marketplace nowadays. 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 the perfect Ooni pizza dough recipe:
- Use a dough with 62% hydration for warm temperatures. This will get a bit 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 doable, 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 goal flour. Tipo 00 is changing into straightforward to search out at your native grocery or on-line. Substitute all goal flour if it’s all you’ve got, but it surely’s price looking for out the good things.
Suggestions for learn how to make Ooni pizza dough
This Ooni pizza dough recipe is simple, but it surely does take some observe. 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 modifications.
- Knead the dough by hand or utilizing a stand mixer. A stand mixer is completely arms off, however you will get your arms soiled, too. In each instances, it takes simply 8 minutes.
- Relaxation the dough for 45 minutes. That is additionally referred to as “proofing” and lets the dough rise, permitting it get to the proper fluffy texture.
- Or, make the dough as much as 3 days upfront. The flavour truly will get higher over time! For finest outcomes refrigerate the dough for two to three days, which imparts a nuanced, nutty undertone.
The way 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 must stretch it into an 11-inch circle. For finest outcomes, watch our video for The way to Stretch Pizza Dough. Observe the following pointers:
- Mud the pizza peel with cornmeal or semolina flour. This helps the dough to slip proper onto the stone. We favor semolina flour.
- First pat the dough right into a circle. Place it on a evenly floured floor and gently press it right into a circle, flipping a number of occasions and including a pinch of flour whether it is too sticky.
- Gently stretch the dough over your knuckles. After you have about an 8-inch circle, choose up the dough and gently drape it over the knuckles on each of your arms. 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 would stretch extra simply.
Vital pizza peel ideas
Alex has been making Ooni pizza dough for years and has a barely completely different methodology for the pizza peel. He observed 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 put the dough onto the stainless-steel pizza peel that comes with the oven. It’s a little bit of a workaround, but it surely’s our greatest observe! You may 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 should utilize 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 the perfect pizza oven after years of expertise:
- Open-front propane ovens are finest for straightforward cooking. We suggest this That being 12 or the ROCCBOX. This sort is a particular improve from our earlier wooden fired Crocodilewhich 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. Strive the That is sixteenth in case you favor a bigger pizza.
Pizza topping concepts for outside ovens
What are the perfect pizza toppings? In my view, something with our straightforward 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:
Ooni Pizza Dough Recipe (for Pizza Ovens!)
This Ooni pizza dough recipe has the perfect chewy texture and taste! Use it when cooking with any outside pizza oven.
- Prep Time: 1 hour
- Cook dinner Time: 2 minutes
- Whole Time: 1 hour 2 minutes
- Yield: 3 medium pizzas 1x
- Class: Pizza
- Technique: Pizza Oven
- Delicacies: Italian
- Food plan: Vegetarian
- 500 grams* Tipo 00 or all-purpose flour (3 ⅓ cups)
- 8 grams on the spot or energetic 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 kinds. 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 easy, 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 velocity, 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 arms, gently form every half right into a boule (ball form) by folding the dough below 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 measurement, about 45 minutes to 1 hour.
- Elective: chill as much as 3 days: The dough can be utilized instantly. Nonetheless for the BEST taste, switch the dough to separate sealed containers, giant sufficient for the dough to double in measurement once more, and retailer within the fridge for two to three days. (We don’t at all times do that, however we attempt when doable as a result of it makes for a noticeably nutty, distinctive taste that really is the perfect do-it-yourself pizza dough you’ve ever had.) You can too freeze pizza dough you don’t plan to make use of the day of.
- **When you’re utilizing the dough after refrigerating: The day of serving, take away the dough from the containers, place it on a evenly floured floor coated with a towel, and permit it to come back 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 stainless-steel pizza peel with cornmeal or semolina flour. To stretch the dough, place it on a evenly floured floor and gently press it right into a circle, flipping a number of occasions and including a pinch of flour whether it is too sticky. After you have about an 8-inch circle, choose up the dough and gently drape it over the knuckles on each of your arms. 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 would stretch extra simply. Gently place the dough onto the pizza peel.
- High the pizza: High the pizza in keeping with 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 evenly charred, about 1 to 2 minutes in a pizza oven (comply with the particular directions that accompany your oven). Enable the pizza to chill for a minute, then slice into items and serve instantly.
