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!
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!
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.
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.
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.)
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.
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.
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!
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.
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Cheers friends! Sabrina
Ooni Pizza Dough
- 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
- 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.
- 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!
This is just like a restaurant style pizza! Yum.
Thanks Audrey, that was definitely my goal 🙂
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!
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!
I want this pizza and pizza stove. We love homemade pizza and this would be a dream come true for my hubby.
I highly recommend it, it works so well!
This is making my tummy growl!
That is so amazing!! My family enjoyed it! So fun and delish!
I’m so glad Toni, isn’t it so fun!?!
Thanks for sharing, I just bought one and I was happy to get your recipe and tips! My family loved the chewy pizza version.
Awesome Amy! Can’t wait to see what you cook up!
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.
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.
oh i love your pizza oven! it's so cute! I wish I had one now and can make my own pizza outdoors!
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!!
We love making pizza in our outdoor oven. Thanks for the great dough recipe!
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!
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?
This looks delicious! Can't wait to try it!
Thanks Rob 🙂
Can it be prepped the day before and then be refrigerated?
Hi Jackie, yes it can. Keep it covered while refrigerated and then bring it fully to room temperature before using. Good luck and enjoy:-)
Can this be made with gluten free flour?
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!
Hello! Do you let it rise fully before placing in the fridge? And how many days can you store it for?
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.
Can I freeze the dough?
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.
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)
Hi Debra, yes you absolutely can use that flour. Good luck and let me know how you like them!
Just wondering how your dough worked out using the 00 flour?
I made this Friday night, and it is my favorite Ooni recipe I’ve tried! Thank you!
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!
Cassie Jo Murphy
Hi! Do you think I could double this recipe in one batch in a KitchenAid mixer?
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.
Can I use Active dry yeast for the traditional yeast you call for? Same measurement?
Yes, you can absolutely use active dry yeast for this recipe. And yes, use the same measurement.
Cheers and happy pizza making!
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.
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!
Awesome! It’s such a great meal for a party, isn’t it?!
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.
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.
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.
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!
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!
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.
Thanks for the quick response. Can’t wait to try.
You’re welcome, enjoy and have fun!
Just tried your receipe and its perfect. I love how fast it is to make and really loved the texture.
Thank you so much Victoria!! I love to hear that!
I just tried it, when I put it in my kitchenaid it never made a ball? I double checked my measurements???
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.
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?
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.
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 👍 👍
That’s so good to hear! Personal size pizzas are great for kids and picky eaters too. Thanks for passing that info along!
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?
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.
Yeah, using a measuring cup for my water! After initial mixing/kneading in stand mixer, what should the consistency be?
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!
I'm sorry I just realized my mistake in figuring the hydration of your recipe. It's more like 48% hydration
Definitely needs more flour!
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
Thanks for the recipe! Can you make extra dough balls and refrigerate or freeze for future use, or would they not keep well?
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.
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.
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.
Can I use a starter yeast like a sourdough starter in place of the traditional amount? What would the measurement be? Thanks so much!
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!
Hi I am looking to try this dough recipe out tonight! Question what heat temperature on the Ooni is the sweet spot?
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,
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 🙂
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.
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 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