How To Make Ooni Pizza Dough
Do you love the crust as much as the toppings? Then, this crisp and chewy ooni pizza dough recipe is your match.
Ingredients
- 1 tbsp traditional yeast
- ½ tsp sugar
- 2 cups warm water
- 4 cups all purpose flour, unbleached, plus extra for sprinkling on balls and peel
- 1½ tsp salt
Optional Toppings:
- 1½ cups passata, tomato basil sauce, alfredo, pesto, or other sauces too
- ham
- pineapple
- pepperoni
- mushrooms
- peppers
- veggies, roasted
- prosciutto
- salami
- herbs
- cheese, mozzarella, burrata, provolone, taleggio, goat, or feta etc.
Instructions
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Into a large bowl or stand mixer bowl, add yeast, sugar, and warm water. Stir and let sit for 10 minutes to get foamy while assembling other ingredients.
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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 into the bowl if kneaded by hand.
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Cover bowl loosely with a plastic wrap, leave an air escape hole, or a clean tea towel and leave dough inside to rise in a warm spot in the kitchen.
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Let rise for 1½ to 3 hours until dough has doubled in size. If the dough gets too big for the bowl, give a quick stir to punch it down and continue to let rise.
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Preheat the ooni oven for 20 to 30 minutes.
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Punch down the dough and divide into 6 to 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 to 20 minutes, then flatten each ball out 1 at a time, place on a 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.
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Slide the pizza in the oven and jerk the pizza peel back.
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Once it's bubbly and browned it's done. Take it out and slide it onto a cooling racks or wooden cutting board to cool a few minutes before slicing.
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Serve and enjoy!
Nutrition
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