People buy an Ooni, then search “Ooni pizza dough.” The oven is 425–510°C (800–950°F). A wet Neapolitan dough sticks to the peel and becomes a calzone on the stone.
This is a slightly drier 00 dough for that heat. It also works in a Gozney, a Roccbox, a Karu. It is a home method, not Ooni’s unpublished recipe. If you only have a kitchen oven, use the New York dough and a steel instead.
Ingredients
Pick one dough — homemade or a store-bought ball.
- 500 g Tipo 00 flour
- 310 ml water (62%)
- 13 g fine salt
- 2 g instant yeast (same day) or 1 g (overnight)
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Check Amazon.com
Check Amazon.com
Check Amazon.com
Ateco Bench ScraperCheck Amazon.comBench Scraper
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1 dough ball
- Calories
- 440
- Protein
- 16 g
- Carbohydrates
- 90 g
- Fat
- 1 g
- Sodium
- 1260 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt.
How to make and cook it
Mix
- 01Stir 500 g Tipo 00 with 310 ml water.
- 02Rest 20 minutes.
- 03Add 13 g salt and the yeast.
- 04Mix until smooth, 5–8 minutes.
- 05No oil.
Ferment
- 01Same day: bulk 2 hours at room temp, divide into two 250 g balls, rest 1 hour.
- 02Overnight: ball, refrigerate 18–48 hours, temper 1–2 hours.
Launch
- 01Preheat the pizza oven until the stone is 400–455°C (750–850°F) — an infrared gun on the floor, not the air.
- 02Stretch to 28–30 cm (11–12 in).
- 03Light sauce, torn mozzarella.
- 04Semolina or 00 on the peel.
- 05Launch.
- 06Turn every 20–30 seconds. 60–90 seconds total.
If it sticks
- 01The dough is still too wet or the peel is bare.
- 02Dust the peel, move the pie before you walk to the oven, and keep toppings sparse.
