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.
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!
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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.
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.
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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.
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.
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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.
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.
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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 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.
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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.
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.
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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.
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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.
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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.
Calories: 244 kcal | Carbohydrates: 51 g | Protein: 7 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.1 g | Sodium: 441 mg | Potassium: 76 mg | Fiber: 2 g | Sugar: 0.4 g | Vitamin A: 1 IU | Vitamin C: 0.001 mg | Calcium: 12 mg | Iron: 3 mgI’ve been making pizza for years and this is the BEST pizza dough to use in your Ooni pizza oven. It’s a thin, chewy crust that creates a delicious Neapolitan-style pizza.
We’ve had our pizza oven for years and we love making pizza at home. One of the first things we had to figure out was a good dough recipe that would work well in the Ooni. We’ve tried premade dough with limited success and after many attempts of homemade dough, this recipe has quickly become our favorite.
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Since the Ooni pizza oven gets extremely hot, Neapolitan-style pizzas are the best type of pizza to make in this oven. These pizzas cook quickly giving you crispy edges with a thin, chewy center. While there are plenty of different types of pizza you can make in your Ooni, this Neapolitan pizza seems to be the most popular and this is our favorite kind of dough to make!
You can substitute all-purpose flour for 00 flour if you can’t find 00 flour in your area. (But I do think it’s worth looking for!) You can even order 00 flour on Amazon. Do not substitute self-rising flour or whole wheat flour.
In most cases, the most accurate way to measure ingredients is by using a kitchen scale. But I’ve found that it can be hard to find a scale that is accurate enough to detect very small measurements, such as yeast. For this recipe, I measure the flour and water by weight. The salt, yeast, and olive oil I measure with teaspoons. But if you don’t have a kitchen scale, I’ve given you the cup measurements. When measuring flour, be sure not to compress the flour in your measuring cup.
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Let rise for 4-6 hours. The dough will double in size. Don’t worry if the dough runs together. It’ll be easy to separate.
Flour your work surface and roll out into your desired thickness. For the Ooni, we typically roll them very thin, since the pizzas
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