If you’re a pizza enthusiast, you know that the dough is the foundation of a great pizza. Whether aiming for a crispy Neapolitan crust or a chewy New York-style slice, the dough makes all the difference.
And if you’re using an Ooni pizza oven, you’re already on the right path to creating unique pizzas at home. But what’s the secret to getting that perfect dough?
This blog post explores the 10 best Ooni pizza dough recipes, which will elevate your pizza-making skills to the next level.
With these mouth-watering doughs, prepare to impress your family, friends, and most importantly, yourself.
Upgrade Your Pizza Game with These Top Ooni Ovens
Get the perfect crust every time with these must-have Ooni pizza ovens:
- Ooni Koda 16 – Craving a big, crispy slice? This gas-powered oven delivers New York-style perfection with ease.
- Ooni Pro 16 – Elevate your sourdough pizzas with rich, smoky flavors using this versatile, multi-fuel oven.
- Ooni Karu 12G – Achieve authentic Neapolitan pizza at home with this compact, high-heat oven.
- Ooni Fyra 12 – This wood pellet oven is your go-to for perfectly crisp, gluten-free pizzas.
- Ooni Volt 12 – Want thick, airy Detroit-style crusts? This electric oven has the precise control you need.
Don’t settle for less. Choose the right Ooni oven and create pizzas that rival your favorite pizzeria.
1. Classic Neapolitan Pizza Dough
The Classic Neapolitan pizza dough is the holy grail for many pizza lovers. It’s soft and stretchy and puffs up beautifully in the high heat of an Ooni oven.
The secret to this dough lies in its simplicity, just four ingredients. But with the proper technique, it creates a pizza crust that’s second to none.
Ingredients:
- 500g Tipo 00 flour
- 325ml water (room temperature)
- 10g sea salt
- 2g fresh yeast (or 1g dry yeast)
Instructions:
- Mixing the Dough: In a large bowl, dissolve the yeast in the water. Gradually add the flour while mixing with your hand until the dough comes together.
- Kneading: Turn the dough onto a floured surface and knead for about 10 minutes until it’s smooth and elastic. The dough should pass the “windowpane test,” where you can stretch a small piece thin enough to see light through it without it tearing.
- Fermentation: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for 8-24 hours at room temperature. The long fermentation develops flavor and texture.
- Shaping: Divide the dough into 4 equal balls after the first rise. Let them rest for 2-4 hours before stretching them into your pizza base.
- Cooking: Preheat your Ooni oven and cook the pizza at 900°F for 60-90 seconds. The high heat will create the crust’s signature leopard spots.
The Neapolitan dough is all about simplicity and technique. The Tipo 00 flour is key for getting that super fine, soft texture, and the long fermentation time gives the dough a complex, slightly tangy flavor. This dough is perfect for creating an authentic Italian pizza experience at home.
2. New York-Style Pizza Dough
Craving a big, foldable slice of pizza with a chewy crust and a slightly crisp edge? The New York-style pizza dough is what you need.
This dough has a higher gluten content, which gives it that characteristic chewiness. It’s thicker than Neapolitan but still cooks beautifully in an Ooni oven.
Ingredients:
- 600g bread flour
- 380ml water (cold)
- 10g sugar
- 10g salt
- 5g dry yeast
- 20ml olive oil
Instructions:
- Mixing the Dough: Combine the water, yeast, and sugar in a mixing bowl. Let it sit for 5 minutes until the yeast is foamy. Add the flour, salt, and olive oil, and mix until a shaggy dough forms.
- Kneading: Knead the dough for about 8-10 minutes until it becomes smooth and elastic. You can use a stand mixer with a dough hook attachment to make this step easier.
- First Rise: Cover the dough in an oiled bowl and let it rise in the fridge for 24-48 hours. The cold fermentation slows down the yeast activity, which enhances the dough’s flavor and texture.
- Shaping: Divide the dough into two balls and let them come to room temperature for about 2 hours before shaping.
- Cooking: Stretch the dough to about 14 inches in diameter, and cook in your Ooni at around 700°F for 2-3 minutes.
The cold fermentation is what makes this dough stand out. It gives the dough time to develop complex flavors while making it easier to work with.
The sugar adds a slight sweetness, and the olive oil helps with browning, giving you that perfect New York-style crust.
3. Sourdough Pizza Dough
This pizza dough offers a unique tangy flavor and a chewy, airy texture for sourdough lovers.
A sourdough starter instead of commercial yeast gives this dough a distinct character. Sourdough starters are a great way to incorporate more natural fermentation into your pizza-making process.
Ingredients:
- 500g bread flour
- 300ml water (lukewarm)
- 150g active sourdough starter
- 10g salt
Instructions:
- Feeding the Starter: Before you begin, ensure your sourdough starter is active and bubbly. Feed it about 4-6 hours before making the dough.
- Mixing the Dough: In a large bowl, mix the water and sourdough starter until combined. Gradually add the flour and salt, mixing with your hands until the dough forms a shaggy mass.
- Autolyse: Let the dough rest for 30 minutes to an hour. This step allows the flour to fully hydrate and the gluten to develop.
- Stretch and Fold: Instead of kneading, use the stretch and fold technique every 30 minutes for 2 hours. This method strengthens the dough without overworking it.
- Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-6 hours or until it has doubled. You can let it rise in the fridge for up to 24 hours for a deeper flavor.
- Shaping: Divide the dough into two or three balls, depending on your pizza size preference. Let them rest for an hour before stretching.
- Cooking: Cook in your Ooni at 850°F for 2-3 minutes.
Sourdough pizza dough has a depth of flavor you can’t get from commercial yeast. The natural fermentation process gives the crust a slightly tangy flavor and a beautiful, airy texture.
Plus, there’s something incredibly satisfying about making pizza with your own sourdough starter.
4. Gluten-Free Pizza Dough
Who says you can’t enjoy a great pizza if you’re gluten-free? This gluten-free pizza dough is crisp on the outside, soft on the inside, and holds up well under your favorite toppings.
It’s perfect for those who are gluten intolerant or want to reduce their gluten intake without sacrificing flavor.
Ingredients:
- 400g gluten-free all-purpose flour
- 250ml warm water
- 7g dry yeast
- 10g sugar
- 5g salt
- 30ml olive oil
- 1 tsp xanthan gum (if not included in your flour mix)
Instructions:
- Activate the Yeast: In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy.
- Mixing the Dough: In a large bowl, combine the gluten-free flour, xanthan gum, and salt. Add the yeast mixture and olive oil until a dough forms.
- Kneading: Gluten-free dough doesn’t require traditional kneading, but you should mix it thoroughly until all the ingredients are well combined.
- First Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour or until it has doubled.
- Shaping: Divide the dough into two balls and roll each between two sheets of parchment paper to your desired thickness.
- Cooking: Preheat your Ooni to 750°F and cook the pizza for 3-4 minutes.
Gluten-free dough can be tricky, but this recipe balances flavor and texture. The xanthan gum helps mimic the elasticity of gluten, giving you a dough that’s easy to handle and results in a delicious, crispy crust. Whether you’re gluten-free by necessity or choice, this dough won’t disappoint.
5. Whole Wheat Pizza Dough
This whole wheat pizza dough is a great choice if you want a healthier pizza option without sacrificing flavor.
It’s rich in fiber and has a slightly nutty taste that pairs well with various toppings. Plus, the whole wheat gives the crust a hearty texture that’s both chewy and crisp.
Ingredients:
- 300g whole wheat flour
- 200g bread flour
- 325ml water (lukewarm)
- 10g salt
- 5g dry yeast
- 15ml honey or sugar
- 15ml olive oil
Instructions:
- Mixing the Dough: Combine the water, yeast, and honey in a large bowl. Let it sit for 5 minutes until the yeast is activated. Add the whole wheat flour, bread flour, and salt, and mix until a dough forms.
- Kneading: Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic.
- First Rise: Place the dough in an oiled bowl, cover it, and let it rise for 1-2 hours or until it doubles in size.
- Shaping: Divide the dough into two balls and let them rest for 30 minutes before shaping.
- Cooking: Cook in your Ooni at 800°F for 2-3 minutes.
Whole wheat flour can be a bit denser than white flour, but combining it with bread flour lightens the dough without losing the benefits of whole grains.
The honey adds a subtle sweetness that balances the earthiness of the whole wheat, making this a flavorful and nutritious option for your pizza nights.
6. Poolish Pizza Dough
Poolish is a type of pre-ferment that adds a ton of flavor and texture to your dough without requiring a sourdough starter.
It’s a great way to achieve a more complex taste and a chewy, airy crust. This dough is perfect for taking your pizza to the next level without too much extra effort.
Ingredients for Poolish:
- 100g all-purpose flour
- 100g water (room temperature)
- 1g dry yeast
Ingredients for Dough:
- 400g Tipo 00 flour
- 200ml water (cold)
- 10g salt
- 2g dry yeast
Instructions:
- Making the Poolish: Mix the flour, water, and yeast in a small bowl until well combined. Cover it with plastic wrap and let it sit at room temperature for 12-16 hours or until it’s bubbly and has doubled in size.
- Mixing the Dough: In a large mixing bowl, combine the poolish, flour, water, and yeast. Mix until a shaggy dough forms; add the salt and continue mixing until fully incorporated.
- Kneading: Knead the dough on a lightly floured surface for 10 minutes or until it becomes smooth and elastic.
- First Rise: Cover the dough in a lightly oiled bowl and let it rise at room temperature for 2-3 hours.
- Shaping: Divide the dough into two or three balls and let them rest for 30 minutes before stretching into pizza bases.
- Cooking: Cook in your Ooni oven at 850°F for 2-3 minutes.
The poolish adds a deep, rich flavor and a beautiful, airy texture to the dough. This method also gives the dough a slightly crispy crust while keeping the interior soft and chewy. If you’re looking to up your pizza game, this is a must-try recipe.
7. Sicilian Pizza Dough
Sicilian pizza is known for its thick, fluffy crust, almost focaccia-like. It’s cooked in a rectangular pan and is perfect for feeding a crowd.
This dough recipe produces a soft, airy base with a crispy bottom, making it ideal for a hearty, filling pizza.
Ingredients:
- 500g all-purpose flour
- 350ml water (lukewarm)
- 7g dry yeast
- 10g sugar
- 10g salt
- 30ml olive oil
Instructions:
- Mixing the Dough: In a large bowl, dissolve the yeast and sugar in the water. Add the flour and salt, and mix until the dough comes together. Finally, add the olive oil and mix until fully incorporated.
- Kneading: Knead the dough for 5-7 minutes until smooth and elastic. If you prefer, you can use a stand mixer.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for 1-2 hours or until doubled in size.
- Shaping: After the first rise, press the dough into a well-oiled baking pan and let it rise for another hour.
- Cooking: Preheat your Ooni oven to 650°F. Bake the pizza for 10-12 minutes or until the crust is golden and crispy.
The combination of a high-hydration dough and olive oil creates an airy and crispy crust with a slightly buttery flavor. This dough is perfect for making a thick, satisfying pizza that can hold a lot of toppings.
8. Caputo 00 Pizza Dough
Caputo 00 flour is a finely milled flour from Italy that’s considered the gold standard for pizza making. This recipe highlights the flour’s quality, producing a smooth, elastic dough that bakes into a perfectly thin and crispy crust.
Ingredients:
- 500g Caputo 00 flour
- 325ml water (room temperature)
- 10g sea salt
- 3g dry yeast
- 10ml olive oil (optional)
Instructions:
- Mixing the Dough: In a mixing bowl, let the water and yeast sit for 5 minutes. Gradually add the Caputo 00 flour while mixing with your hand until a dough forms. Add the salt and continue mixing until fully incorporated.
- Kneading: Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in an oiled bowl, cover it with plastic wrap, and let it rise at room temperature for 8-12 hours.
- Shaping: Divide the dough into four balls and let them rest for another hour before stretching.
- Cooking: Preheat your Ooni oven to 900°F and cook the pizza for 60-90 seconds.
Caputo 00 flour’s fine texture and high protein content create a dough that’s easy to work with and produces an incredibly light, airy crust. This recipe is perfect for making authentic, restaurant-quality pizzas at home.
9. Roman Pizza Dough
Roman-style pizza, or “pizza al taglio,” is known for its crispy, cracker-thin crust and rectangular shape. This dough is stretched thin and baked directly on the oven floor, creating a super crisp crust with a slight chew.
Ingredients:
- 500g all-purpose flour
- 300ml water (cold)
- 10g salt
- 5g dry yeast
- 20ml olive oil
Instructions:
- Mixing the Dough: In a large bowl, mix the water and yeast until dissolved. Add the flour and salt, and mix until a shaggy dough forms. Add the olive oil and continue mixing until incorporated.
- Kneading: Knead the dough for about 5-7 minutes until smooth.
- First Rise: Let the dough rise in an oiled bowl for 24 hours in the fridge.
- Shaping: After the rise, roll out the dough very thin on a floured surface and place it on a sheet of parchment paper.
- Cooking: Preheat your Ooni oven to 700°F and cook the pizza for 4-5 minutes.
The long, cold fermentation develops a deep flavor, while the thin stretching ensures a crispy, crunchy crust. This dough is perfect for creating pizzas with a light, airy texture and a satisfying crunch.
10. Detroit-Style Pizza Dough
Detroit-style pizza is known for its thick, airy crust and crispy, cheesy edge. It’s baked in a rectangular pan, and the dough’s high hydration level creates a focaccia-like texture that’s absolutely delicious.
Ingredients:
- 500g bread flour
- 350ml water (lukewarm)
- 10g salt
- 5g dry yeast
- 20ml olive oil
- 10g sugar
Instructions:
- Mixing the Dough: Combine the water, yeast, and sugar in a mixing bowl. Let it sit for 5 minutes until foamy. Add the flour and salt, and mix until a sticky dough forms. Add the olive oil and continue mixing until incorporated.
- Kneading: Knead the dough lightly in the bowl for 5 minutes until it becomes smooth.
- First Rise: Place the dough in a well-oiled rectangular pan, cover it with a damp cloth, and let it rise at room temperature for 2-3 hours or until doubled in size.
- Shaping: Press the dough into the pan’s corners, ensuring it’s evenly distributed.
- Cooking: Preheat your Ooni oven to 650°F and bake the pizza for 10-15 minutes, or until the edges are crispy and golden.
The high-hydration dough creates a light, airy interior with a crisp, cheesy edge. This dough makes a substantial, satisfying pizza ideal for feeding a crowd.
Tips for Perfecting Your Ooni Pizza Dough
No matter which dough recipe you choose, here are some universal tips to help you get the best results:
1. Use the Right Flour: Tipo 00 flour is ideal for Neapolitan doughs, but bread flour or a mix of bread and whole wheat flour works better for other styles. If you’re gluten-free, ensure your flour mix includes a binder like xanthan gum.
2. Hydration Matters: The water content in your dough will affect its texture. Higher hydration (more water) creates a softer, airier crust, while lower hydration results in a denser, crispier crust.
3. Don’t Overwork the Dough: Kneading is important, but overworking the dough can make it tough. For some doughs, like sourdough, gentle stretch and folds are better than vigorous kneading.
4. Temperature Control: Ooni ovens get extremely hot, so it’s crucial to watch your pizza as it cooks. A few seconds can distinguish between a perfectly cooked pizza and a burnt one.
5. Experiment: Don’t be afraid to tweak the recipes to your liking. Whether you add herbs to the dough, adjust the salt, or experiment with different flours, making pizza is an art as much as a science.
Final Thoughts
With these ten Ooni pizza dough recipes, you now have a complete arsenal to create any pizza you desire. From the thin and crispy Roman style to the thick and airy Detroit style, there’s dough here for every kind of pizza lover.
Don’t be afraid to experiment with different flours, hydration levels, and fermentation times to find the best dough.
Remember, the beauty of making pizza at home is that you can customize every element to your liking.
So, grab your ingredients, fire up your Ooni oven, and get ready to enjoy some of the best pizzas you’ve ever made!
Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.
