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    Home » Recipe » Ooni Pizza Dough Recipe

    Ooni Pizza Dough Recipe

    Published: May 27, 2021 · Modified: Nov 9, 2022 by Sabrina Currie · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Pizza dough for wood fired ovens

    Do you love a wood fired pizza? Have you tried making it at home? Awhile back we bought an Ooni Fyra wood burning pizza oven after seeing a blogger friend raving about them. We are so in love and baking up pizza at least weekly now. After a few tweaks to my regular pizza dough recipe, I have perfected this delicious Ooni pizza dough recipe. Crispy, chewy, bubbly and oh so yummy!

    Wood fired pizza that's bubbly and crisp with fresh basil
    Wood fired pizza that's bubbly and crisp with fresh basil

    This recipe is perfect and easy anytime the weather cooperates for tending your fire outside. In the summer, try my Zucchini Flower Pizza in the Ooni for a fresh seasonal flavor. You can find my simple seasoned pizza sauce recipe on that page too.

    Looking for great appetizers for your pizza? Check out 75 Easy + Delicious Appetizers For Pizza Night!

    For a simple make ahead side dish, Apple Kale Slaw or Rocket and Pear Salad are both good choices and if it's a party, why not mix up some Homemade Margaritas or a Gin Mojito!

    Jump to:
    • Pizza dough for wood fired ovens
    • Classic dough balls with everyday ingredients
    • Kneading and proofing for a stretchy, chewy, crisp crust
    • Divide and tuck into dough balls
    • Our Ooni Fyra
    • Use a pizza peel
    • Topping your Ooni pizza
    • Troubleshooting
    • Related Recipes
    • Recipe

    Classic dough balls with everyday ingredients

    This classic pizza dough recipe bakes up thin and bubbly in any wood fired pizza oven. It is quick and easy to put together and just needs a little rising time. Once it has risen, divide it into 6-8 and shape into pizza dough balls. Place your dough balls on parchment and cover with a tea towel or more parchment to rest while you prepare your other toppings and fire up your Ooni oven.

    My recipe uses easy pantry ingredients. Unbleached all purpose flour, warm water, yeast and salt are all that's required. To speed up my yeast, I add a ½ teaspoon sugar at the beginning but if you have time to let your yeast bloom a bit longer, you can omit the sugar.

    Pizza dough balls ready for the Ooni oven
    Pizza dough balls ready for the Ooni oven

    Kneading and proofing for a stretchy, chewy, crisp crust

    Using a stand mixer with dough hook (I have a Kitchenaid) makes this even easier and less messy. I start my mixer on low to prevent flour flying everywhere, then bump up the speed to medium low for about 10 minutes. Of course you can knead this by hand if you don't have a stand mixer. Kneading helps the pizza dough develop the gluten (a naturally occurring protein), making a lovely stretchy dough with a satisfying chew.

    Once your dough has been mixed, you let it rise for awhile. This step lets the yeast break down the flour and creates that bubbly texture we love in pizza dough. It also further develops the gluten.

    Divide and tuck into dough balls

    After proofing (the pro term for rising) you will decide on the size of your pizza's and divide your dough accordingly (this recipe makes 6-8 individual sized pizzas but you can also make fewer larger pizzas).

    Make each chunk into a pizza dough ball by folding the sides down and tucking them together at the bottom. Place the dough ball on lightly floured parchment with the seam sides down and smooth side up. Once they are all placed on the tray, cover loosely with a tea towel or piece of parchment paper to keep from drying out too much.

    Ooni pizza dough balls
    Ooni pizza dough balls

    Our Ooni Fyra

    While you can use this recipe in a regular oven set to it's hottest temperature, the pizza dough really sings when you bake it a wood fired oven. The Ooni wood fired pizza oven we chose is the Fyra. It is the smallest and most portable and you can take this easily on a picnic. Don't let it's size fool you though, this oven gets up to 900' F easily and bakes up a family's worth of pizza in no time.

    Use a pizza peel

    Both for ease of transferring the pizza and because of the heat and speed of cooking, a pizza peel is a must. Using a pizza peel is easier than you might think. Once you've done your first pizza you'll have gotten the hang of it. (If you can't get a pizza peel, use the back of a thin baking sheet or cutting board. A little more awkward but it will work too.)

    Building your pizza on the peel before firing
    Building your pizza on the peel before firing

    Place the peel beside your oven and ingredients and lightly dust it with flour so your pizza will slide off easily. Take one of your smooth, beautiful pizza dough balls and stretch it out. Place on the pizza peel and press it gently but firmly until it is quite thin, approximately ¼".

    Working quickly, spread your pizza sauce on and add your toppings including cheese and then slide it into your oven. Jerk the pizza peel back fast to let the pizza remain behind in the oven.

    Once the pizza has been in a minute or so and is bubbling and browning, we like to slide it part way out and turn it quickly with a fork before sliding back in to finish baking evenly.

    Ooni Pizza Dough Cooking in the Fyra
    Ooni Pizza Dough Cooking in the Fyra

    Topping your Ooni pizza

    Topping ideas are endless so I won't go too far into it here but I will say less is more. Keep your toppings light to let the pizza dough and toppings cook evenly and quickly. One or two toppings is plenty along with a sprinkle of fresh basil or arugula afterward cooking if you like.

    Pizza dough, toppings and Ooni oven set up
    Pizza dough, toppings and Ooni oven set up

    I love a classic Margarita pizza and it's usually a crowd pleaser. Simple tomato sauce (like a tomato basil passata or smooth pasta sauce), fresh mozzarella and basil. Truly divine, Margarita pizza is a classic for a reason. My daughter loves a Hawaiian and mushrooms are another top choice for me. I also love thinly sliced courgette/zucchini like this pizza here.

    Have fun trying different sauces (alfredo, spicy tomato, pesto....) and different cheeses too. Provolone, taleggio and parmesan are classics but cheddar, blue and goat are great as is a caramelized onion with brie.

    Share your favourite or most creative toppings in the comments below!

    Collage of 4 pizza appetizers including garlic bread and marinara sauce dip, Italian marinated shrimp, prosciutto and melon skewers and Mediterranean marinated vegetables.

    Troubleshooting

    If your yeast and warm water mixture doesn't get frothy or bubbly within 10 minutes, you likely have old yeast which will not work. Make sure your yeast is active before continuing.

    If dough has not doubled by 2-3 hours, you likely need a warmer spot. Try preheating your oven to it's warm setting, then turn it off and put the dough inside for awhile.

    If your dough is too loose and sticky, knead in an extra ¼ cup of flour before letting it proof.

    Related Recipes

    • Best 75 Easy + Delicious Appetizers For Pizza Night
    • Pasta Alla Salmone
    • Easy Vegan Parsley Pesto With Hazelnuts
    • Zucchini Flower Pizza

    For more on what I'm cooking up, follow me on Instagram or Facebook. You might also like my FREE printable weekly meal planner.

    Cheers friends! Sabrina

    Recipe

    Ooni Pizza Dough Cooking in the Fyra

    Ooni Pizza Dough

    A delicious pizza dough recipe that gives you a chewy, bubby and crisp crust in the Ooni pizza oven or any wood fired oven. This will also work in your regular oven set as hot as you can get it, though it won't get as bubby as when cooked in a wood fired pizza. This makes 6-8 individual pizzas.
    *You can also brush this dough with olive oil, garlic and herbs for a tasty flatbread.
    5 from 190 votes
    Print Pin Rate
    Course: Main
    Cuisine: American, Italian
    Prep Time: 20 minutes
    2 hours
    Total Time: 2 hours 20 minutes
    Servings: 8 servings
    Calories: 244kcal
    Author: Sabrina Currie

    Ingredients

    • 1 tablespoon Traditional Yeast
    • ½ teaspoon Sugar
    • 2 c Warm Water
    • 4 ¼ c Unbleached All Purpose Flour Plus extra for sprinkling on balls and peel
    • 1 ½ teaspoon Salt

    Pizza Toppings

    • 1 ½ C Passata or tomato basil sauce You can try alfredo, pesto or other sauces too
    • Toppings you like: ham, pineapple, pepperoni, mushrooms, peppers, roasted veggies, prosciutto, salami, herbs etc.
    • Cheese of your choice: Mozzarella, burrata, provolone, taleggio, goat, feta etc.

    Instructions

    • Into a large bowl or stand mixer bowl, add yeast, sugar and warm water.  (Water should be quite warm but not hot so you don't kill the yeast) Stir and let sit for 10 minutes to get foamy (activate) while you assemble other ingredients.
    • In a separate bowl or large measuring cup, mix flour and salt to combine well and then pour into wet ingredients. Stir together or turn on mixer with dough hook to low until it comes into a ball and then knead with mixer or by hand for 10 minutes. Put dough back in bowl if you've kneaded by hand.
    • Cover bowl loosely with plastic wrap (leave air escape hole) or a clean tea towel and leave dough inside to rise in a warm spot in your kitchen. (On top of the fridge or a warm, draft free corner is perfect.)
      Let rise 1.5- 3 hours until dough has doubled in size. If your dough gets too big for your bowl, give a quick stir to punch it down and continue to let rise.
    • Preheat your Ooni oven for 20-30 minutes (or preheat your oven with a pizza stone to 500' F). I like to put these on parchment paper so I have no mess and they don't stick.
    • Punch down your dough and divide into 6-8 equal sized pieces. Shape each piece into a ball by tucking the edges under making the top smooth and place on a tray or sheet of parchment. Let rest 15-20 minutes, then flatten each ball out one at a time, place on well floured pizza peel and add toppings.
    • Top with favourite toppings but don't overdo the toppings or it won't cook nice and evenly. 
      Slide your pizza in the oven and jerk the pizza peel back. These cook FAST! Our pizza's cook in about 1.5-3 minutes each so watch them carefully. We like to turn them once using the peel and fork to keep the cooking even . Once it's bubbly and browned to your preference, it's done.  Take it out and slide it onto a cooling racks or wooden cutting board to cool a few minutes before slicing.
    • *Optional: You can add some fresh basil, arugula, balsamic reduction or other fun condiments as soon as the pizza comes out of the oven too!

    Notes

    Please note that this dough is very sensitive to humidity in the air. If it is warm and humid while you are making your dough, you may need to add a little extra flour while kneading. You can add up to an extra ¼ cup but this is meant to be a loose, squishy dough that rises quickly so don't add so much flour that your dough becomes stiff. 
    ***Nutritional information is based on pizza dough only and does not include toppings.

    Nutrition

    Calories: 244kcal | Carbohydrates: 51g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 441mg | Potassium: 76mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 1IU | Vitamin C: 0.001mg | Calcium: 12mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @wckitchengarden or tag #wckitchengarden!
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    About Sabrina Currie

    Classically French trained cook, photographer and food stylist living on beautiful Vancouver Island, BC.

    Reader Interactions

    Comments

    1. Audrey

      May 28, 2021 at 5:48 am

      5 stars
      This is just like a restaurant style pizza! Yum.

      Reply
      • Sabrina Currie

        May 29, 2021 at 11:50 am

        Thanks Audrey, that was definitely my goal 🙂

        Reply
      • Deborah Toews

        December 05, 2022 at 11:45 am

        Fantastic pizza dough! Easy to make, workable ( my husband and daughter sent the pizza dough flying easily), and most importantly, it was delicious. We've bought pizza dough, made other homemade recipes, and my huge family agreed, this one is a keeper!

        Reply
        • Sabrina Currie

          December 05, 2022 at 7:49 pm

          Wow, that is such a compliment! Thank you so much. I love how well this proofs with the high moisture, and gives a good but mild fermented flavor. Cheers to you and your family, thank you for sharing!

          Reply
    2. Jere Cassidy

      May 28, 2021 at 1:04 pm

      5 stars
      I want this pizza and pizza stove. We love homemade pizza and this would be a dream come true for my hubby.

      Reply
      • Sabrina Currie

        May 29, 2021 at 11:50 am

        I highly recommend it, it works so well!

        Reply
    3. Chef Dennis

      May 28, 2021 at 4:59 pm

      5 stars
      This is making my tummy growl!

      Reply
    4. Toni

      May 29, 2021 at 10:13 am

      5 stars
      That is so amazing!! My family enjoyed it! So fun and delish!

      Reply
      • Sabrina Currie

        May 29, 2021 at 11:49 am

        I’m so glad Toni, isn’t it so fun!?!

        Reply
    5. AmyG

      June 01, 2021 at 5:11 pm

      5 stars
      Thanks for sharing, I just bought one and I was happy to get your recipe and tips! My family loved the chewy pizza version.

      Reply
      • Sabrina Currie

        June 01, 2021 at 5:57 pm

        Awesome Amy! Can’t wait to see what you cook up!

        Reply
    6. Bernice

      June 02, 2021 at 11:54 am

      5 stars
      Great post! I've been eyeing one of these pizza ovens forever. I think it's something we would use quite often and this pizza dough recipe would come in so handy.

      Reply
    7. Vanessa

      June 02, 2021 at 8:53 pm

      5 stars
      Wood fired pizza is the best! I've been eyeing one of these pizza ovens since it just isn't quite the same in a hot oven.

      Reply
    8. nancy

      June 04, 2021 at 8:28 am

      5 stars
      oh i love your pizza oven! it's so cute! I wish I had one now and can make my own pizza outdoors!

      Reply
    9. Terri

      June 06, 2021 at 9:13 pm

      5 stars
      Wow would I love to have one of those ovens! But I’m pretty worried about having that much access to pizza😂 This looks incredible!!

      Reply
    10. Angela

      August 16, 2021 at 12:56 pm

      5 stars
      We love making pizza in our outdoor oven. Thanks for the great dough recipe!

      Reply
      • Sabrina Currie

        August 16, 2021 at 12:58 pm

        Aren’t outdoor ovens the best?! It makes dinner an event. Thank you for the kind words, I’m glad you liked the dough recipe!

        Reply
      • Arnie

        October 25, 2022 at 3:48 pm

        I want to try this, but I have a hard time handling dough with 70% to 75% hydration and this appears to be 92%. What am I missing?

        Reply
    11. Rob

      August 16, 2021 at 6:02 pm

      5 stars
      This looks delicious! Can't wait to try it!

      Reply
      • Sabrina Currie

        August 16, 2021 at 6:04 pm

        Thanks Rob 🙂

        Reply
    12. Jackie

      October 08, 2021 at 5:10 pm

      Can it be prepped the day before and then be refrigerated?

      Reply
      • Sabrina Currie

        October 08, 2021 at 5:33 pm

        Hi Jackie, yes it can. Keep it covered while refrigerated and then bring it fully to room temperature before using. Good luck and enjoy:-)

        Reply
        • Natalie N

          December 17, 2021 at 10:39 am

          5 stars
          Can this be made with gluten free flour?

          Reply
          • Sabrina Currie

            December 17, 2021 at 10:50 am

            Hi Natalie, I haven’t tried it with gluten free flour. It definitely won’t have the stretch. Do you have a good gf flour that you’ve tried with bread?
            If you try it, let me know how it works out!

            Reply
        • Linda

          September 29, 2022 at 5:07 am

          Hello! Do you let it rise fully before placing in the fridge? And how many days can you store it for?

          Reply
          • Sabrina Currie

            September 29, 2022 at 8:51 am

            You can let it rise before refrigerating or after. If you let it rise before, bring it back to room temperature and let it liven up for an hour or 2 before using.

            Reply
    13. Lmartel

      December 26, 2021 at 6:37 am

      Can I freeze the dough?

      Reply
      • Sabrina Currie

        December 29, 2021 at 8:28 am

        Hi, yes you can! wrap it well in plastic wrap or resealable bag. When you take it out, keep it in the bag and thaw in the refrigerator. Once thawed, take out and let come to warm room temperature before using. Hope that helps! Cheers 🙂
        PS. This can be frozen in a regular household freezer. Freezing in a commercial freezer that gets much colder can possibly kill the yeast so it is not recommended.

        Reply
    14. Debra

      January 12, 2022 at 4:54 am

      Hi can you us OO flour instead?I am hoping since that is what I have bought. Thank you for the recipe it is the only recipe that I have found that has regular measurements without having to use a scale. (I need that scale lol)

      Reply
      • Sabrina Currie

        January 12, 2022 at 10:53 am

        Hi Debra, yes you absolutely can use that flour. Good luck and let me know how you like them!

        Reply
      • Cindy Nagy

        August 20, 2022 at 1:10 pm

        Just wondering how your dough worked out using the 00 flour?

        Reply
    15. Erin

      February 27, 2022 at 12:38 pm

      I made this Friday night, and it is my favorite Ooni recipe I’ve tried! Thank you!

      Reply
      • Sabrina Currie

        February 27, 2022 at 7:18 pm

        Wow, thanks Erin! I really appreciate the feedback. We love cooking on the ooni and I’ve been working on more recipes with it too! Ciao and happy pizza eating!

        Reply
    16. Cassie Jo Murphy

      March 06, 2022 at 8:16 am

      Hi! Do you think I could double this recipe in one batch in a KitchenAid mixer?

      Reply
      • Sabrina Currie

        March 06, 2022 at 9:17 am

        Yes, I’ve doubled it myself with good results. You may need extra flour at the end when forming the dough into balls so it doesn’t stick.

        Reply
    17. Barbara

      May 01, 2022 at 12:26 pm

      Can I use Active dry yeast for the traditional yeast you call for? Same measurement?

      Reply
      • Sabrina Currie

        May 03, 2022 at 12:31 pm

        Hi Barbara,
        Yes, you can absolutely use active dry yeast for this recipe. And yes, use the same measurement.
        Cheers and happy pizza making!

        Reply
    18. Kristen

      May 08, 2022 at 9:51 am

      Tried out our Ooni wood fired pizza oven for the first time last night and your pizza dough recipe made spectacular pizzas. The recipe was uncomplicated and came together easily. We all felt like we were back in Italy eating wonderful fresh pizza even though we were sitting in small town Ontario. Love your website.

      Reply
    19. Deb

      May 14, 2022 at 9:51 am

      This recipe is absolutely a winner and so quick and easy and fun for any special gathering. I got to enjoy it for my granddaughters birthday. Delicious!

      Reply
      • Sabrina Currie

        May 14, 2022 at 10:09 am

        Awesome! It’s such a great meal for a party, isn’t it?!

        Reply
    20. Nick

      May 16, 2022 at 7:58 pm

      Tried your recipe with packaged store-bought yeast, and attempted 2 doughs to no avail. Any suggestion. Warm water, used the sugar, and a kitchen aid mixer with dough hook to mix the dry ingredients into the wet. After 10-15 minutes on setting 2 it never turned into a ball. It was just gluey and never firmed up.

      Reply
      • Sabrina Currie

        May 16, 2022 at 9:21 pm

        Hmm, did you let the yeast start to bubble in the warm water before adding the flour? It needs to activate before mixing and by letting it bubble first, it ensures that it is still live yeast.
        Let me know and if it bubbled fine, I try and think of other reasons it may not have worked.
        I used the recipe again this weekend myself and it got rave reviews. When using my own recipes I measure accurately every time to check the accuracy and this has been such a solid recipe every time.

        Reply
      • Leslie Mereminsky

        June 02, 2022 at 1:26 pm

        I used bread machine "instant" yeast. When I saw that the dough appeared to "wet" I added more flour and the dough then seem to come together nicely. The dough is proofing now, but I am confident that by dinner time the dough will have risen as it should.

        Reply
        • Sabrina Currie

          June 02, 2022 at 1:28 pm

          Great job, dough can be stickier or drier depending on humidity where you are too, so always good to adjust as needed.
          Professional bakers often weigh ingredients for more accuracy but I write my recipes for home cooks, most of whom don’t have a food scale.
          Hope you have a fantastic pizza party tonight!

          Reply
    21. Ryan

      May 24, 2022 at 11:34 am

      At what point do you refrigerate the dough for use the next day? Should I shape the dough into individual balls and then refrigerate? Thanks!

      Reply
      • Sabrina Currie

        May 24, 2022 at 12:23 pm

        Hi Ryan, once the dough proofed (rises the first time), punch it down and put it in a bowl, cover with plastic wrap and refrigerate.
        When ready to use, bring it out and let come to room temperature. Then form it into balls.
        You could form balls before refrigerating but they risk drying out that way.

        Reply
        • Ryan

          May 25, 2022 at 8:57 am

          Thanks for the quick response. Can’t wait to try.

          Reply
          • Sabrina Currie

            May 25, 2022 at 9:24 am

            You’re welcome, enjoy and have fun!

            Reply
    22. Victoria Wright

      May 26, 2022 at 5:12 pm

      Just tried your receipe and its perfect. I love how fast it is to make and really loved the texture.

      Reply
      • Sabrina Currie

        May 26, 2022 at 5:55 pm

        Thank you so much Victoria!! I love to hear that!

        Reply
    23. Jeanne Carrillo

      June 19, 2022 at 1:52 pm

      I just tried it, when I put it in my kitchenaid it never made a ball? I double checked my measurements???

      Reply
      • Sabrina Currie

        June 19, 2022 at 2:09 pm

        Hi Jeanne, did you knead for 10 minutes? If you have high humidity and your dough is too wet, you can add a little more flour. If it is low humidity and your dough is too dry, add a tablespoon or two of extra water.
        Let your kitchen aid run on low or med-low for a bit longer and it should come together.
        Good luck, let me know how it turns out.

        Reply
    24. Jen

      June 30, 2022 at 5:40 am

      Can this dough be precooked in oven then frozen - defrosted and dressed with toppings when want to cook in Ooni? just looking for a crispy crust and somewhat of an easy pizza party if I can make the dough ahead?

      Reply
      • Sabrina Currie

        June 30, 2022 at 7:45 pm

        I love this idea but I don’t think it will work well in the Ooni. Ooni cooks so fast, it might burn the dough… you could definitely do it and finish in the oven.
        I am going to experiment more with this and I’ll let you know in future.
        If you do try it, I’d love to hear your results!
        Cheers and thanks for the great question.

        Reply
        • Deb

          July 06, 2022 at 1:09 pm

          This dough recipe is delicious in the ooni pizza oven. I love the crisp and chewy texture of it. I have also tried it in my convection oven. We made personal size pizzas and cooked for 10 minutes at 375 on convection mode. They were 👍 👍

          Reply
          • Sabrina Currie

            July 06, 2022 at 1:49 pm

            That’s so good to hear! Personal size pizzas are great for kids and picky eaters too. Thanks for passing that info along!

            Reply
    25. Sarah

      July 09, 2022 at 5:22 am

      After only four cups of flour, the mixture is extremely wet and soupy. No chance of it coming away from sides of bowl. I added at least an extra 1 1/2 cups. I am using 00. Are other people experiencing this?

      Reply
      • Sabrina Currie

        July 10, 2022 at 5:08 pm

        Hi Sarah, are you sure you only used 2 cups of water? It may be moist and a bit sticky but I’ve never had it come out soupy. 00 flour should work just fine.
        I suspect too much water was added but if not, perhaps it is extremely humid where you are?
        I hope the extra flour added will fix it but if not, you may need to start again.

        Reply
        • Sarah

          August 15, 2022 at 6:18 am

          Yeah, using a measuring cup for my water! After initial mixing/kneading in stand mixer, what should the consistency be?

          Reply
          • Sabrina Currie

            August 16, 2022 at 6:17 pm

            Hi Sarah,
            The dough will be a bit loose (wet) at first but after kneading sufficiently it should become elastic and less sticky. In humid weather, you may have to add an extra 1/4 to 1/2 cup of flour. Let me know how it's going and if I can help trouble shoot anything else. Cheers!

            Reply
          • Arnie

            October 25, 2022 at 4:04 pm

            I'm sorry I just realized my mistake in figuring the hydration of your recipe. It's more like 48% hydration

            Reply
    26. Mira

      July 23, 2022 at 9:33 am

      Definitely needs more flour!

      Reply
      • Sabrina Currie

        July 23, 2022 at 9:36 am

        Hi Mira, thanks for your feedback. As with any bread type dough, humidity plays a big role. Please knead in another 1/4 c if needed, then let it proof (rise).
        Hope this helps. Cheers

        Reply
    27. Julie

      August 18, 2022 at 3:39 pm

      Thanks for the recipe! Can you make extra dough balls and refrigerate or freeze for future use, or would they not keep well?

      Reply
      • Sabrina Currie

        August 18, 2022 at 3:41 pm

        Yes! You can definitely make extra and store. For up to 5 days in the fridge and up to 3 months in household freezer. Make sure the dough balls are covered well to eliminate air as much as possible.

        Reply
    28. J.Berry

      August 27, 2022 at 7:14 pm

      This recipe is incredible. We used our Ooni for the first time and served a large family. We had a high humidity day so I added a 1/4 cup of flour as suggested. The guidance was perfect and taste was “the best pizza I’ve ever had” according to our guests. I could not be happier with this recipe. I look forward to trying the make-ahead method for larger group prep. Hint…we did have one leftover dough ball which we cooked and made into a dessert pizza with melted butter, real maple syrup (from our trees) and cinnamon.

      Thank you!!!

      Reply
      • Sabrina Currie

        August 27, 2022 at 8:33 pm

        I love it! Awesome dessert pizza, I’m going try that the next time we have some leftover pizza dough. And wow, just a bit jealous you have your own sugar maples!
        Thank you so much for sharing this review, I really appreciate it.
        Cheers!

        Reply
    29. Samantha

      October 27, 2022 at 6:31 pm

      Can I use a starter yeast like a sourdough starter in place of the traditional amount? What would the measurement be? Thanks so much!

      Reply
      • Sabrina Currie

        October 31, 2022 at 3:07 pm

        Hi Samantha,
        You can definitely use sourdough starter for the Ooni pizza dough recipe but the rising time may be different.
        I haven't tried it in this particular recipe, but from my experience in other recipes, I recommend using 1/2-1 cup of active sourdough starter instead of the yeast and sugar.
        Add the sourdough starter to the warm water, stir well, then add the flour, mixing and kneading as per recipe directions.
        Let it rise long enough to double in size before punching down and letting rise again or shaping into dough balls.
        Good luck, let me know if you try it!
        Sabrina

        Reply
    30. Eric

      November 19, 2022 at 6:06 am

      Hi I am looking to try this dough recipe out tonight! Question what heat temperature on the Ooni is the sweet spot?

      Reply
      • Sabrina Currie

        November 23, 2022 at 5:35 pm

        Hi Eric,

        The awesome thing about cooking with the Ooni oven is that it gets hot like a restaurant-style pizza oven. I like to aim for 700°-800°F.
        Sometimes after cooking around 6 pizzas, I need to empty the ash out.
        I quickly refill it with more pellets. If you have a metal tin with a few holes poked in it, you can have some pellets started and ready to use right away to keep the pizza cooking going.
        Hope that helps,
        Sabrina

        Reply
    31. Loretta

      January 18, 2023 at 2:39 pm

      Hi this is the best pizza base I have tried since buying my ooni karu pizza oven, especially since you don't have to wait 2 days for pizza base to be ready 🙂

      Reply
      • Sabrina Currie

        January 18, 2023 at 2:57 pm

        Thanks Loretta! I am so happy to hear that. I too, prefer a faster recipe. The high hydration dough helps produce a nice chewy crust faster.
        Cheers!

        Reply
    32. John C

      January 23, 2023 at 7:57 pm

      Hi. Tried this recipe for two pizza nights over the weekend. Delicious and worked well in the Ooni!

      Just a comment re pizza quantities. Recipe makes just over 1000 grms of dough. We turned this into eight 130 gm base balls the first night, and six 170 gm balls the second night. They stretched to quite a thin 8" or 10" pizza. These were fine for the occasions as we had a lot of other food.

      Generally I would use a 250gm dough ball for a nice crusty 12" pizza, so next time will try this. So looking at four 12" pizzas from the recipe.

      Thanks!

      Reply
      • Sabrina Currie

        January 24, 2023 at 2:53 pm

        Thanks for that John! It definitely does depend on thickness and size (we have the smaller Ooni so we usually do 8" pizzas). Your calculations are great and will be helpful to everyone. Thanks again, Sabrina

        Reply

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