Ooni Pizza Dough

• porzioni: Yield: 4 pizzas (10-12")

Ingredienti

Ingredients:

- 370 g warm water (1.5 cups, ~100-105F)

- 2 g active dry yeast (about 2/3 tsp)

- 4 g honey (1 tsp)

- 590 g bread flour (5 cups)

- 15 g fine sea salt (about 2.5 tsp)

- 17 g olive oil (1 tbsp + 1 tsp)

Istruzioni

Directions:

PIZZA DOUGH & OONI BAKING INSTRUCTIONS

1. BLOOM THE YEAST

In a small bowl or measuring cup, combine:

1¼ cups warm water (about 100–110°F)

2¼ tsp active dry yeast

1 tsp honey

Stir and let sit for 5–10 minutes until slightly foamy.

2. MIX DRY INGREDIENTS

In a food processor fitted with the dough blade, add:

4 cups bread flour

2 tsp salt

Pulse a few times to combine.

3. ADD WET INGREDIENTS

With the processor running, slowly pour in the yeast mixture, then add:

2 tbsp olive oil

Process for 45–60 seconds, until a smooth dough ball forms and pulls away from the sides.

If too sticky, add a spoonful of flour. If too dry, add a splash of water.

4. FIRST RISE

Remove the dough and place it in a lightly oiled bowl.

Cover and let rise at room temperature for 1 to 1.5 hours, or until doubled in size.

5. DIVIDE & COLD FERMENT (RECOMMENDED)

Divide dough into 4 balls (~245 g each).

Place in oiled containers or a dough tray.

Cover and refrigerate for 6–24 hours.

6. BRING TO ROOM TEMPERATURE

Take dough out of the fridge at least 90 minutes before baking.

Let it come to room temperature and relax.

Dough should feel puffy and easy to stretch.

BAKING IN AN OONI (AVOID STICKING)

PREHEAT OVEN

Fire up your Ooni to 850–900°F.

Use an infrared thermometer to check the stone temperature (not air temp).

PREP SURFACE & PEEL

Dust both the counter and peel generously with a 50/50 mix of semolina and flour.

Stretch dough on the counter — not on the peel.

STRETCH DOUGH

Press from the center outward, leaving a 1-inch rim.

Gently stretch by hand or over knuckles to 10–12 inches.

TOP LIGHTLY

Use a thin layer of sauce and avoid heavy or watery toppings.

Once the dough is on the peel, launch within 60–90 seconds to prevent sticking.

LAUNCH & BAKE

Slide pizza into the oven with a confident shake.

Rotate every 15–20 seconds using a turning peel or tongs.

Total bake time: 60–90 seconds.

TIPS

If dough sticks to the peel, gently lift an edge and add a pinch of flour underneath.

Always do the “wiggle test”: the dough should slide freely on the peel before launching.