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ooni pizza dough recipe

Ooni Pizza Dough Recipe (62% Hydration, 24-Hour Cold Ferment)

A beginner-friendly Neapolitan-style dough made with just four ingredients: 00 flour, water, salt, and yeast. At 62% hydration it stays stretchy without getting too sticky. A 6-hour bulk proof followed by 18 hours in the fridge gives a crisp.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 day 2 hours
Servings: 6 270g each
Course: Main Course
Cuisine: Italian
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

1,000 g Caputo "00" flour
620 g room-temperature water
30 g fine sea salt
1 g active dry yeast (or 2 g fresh yeast)
A little oil, for the bulk proofing tub
Flour, for dusting the work surface
Semolina, for the pizza peel

Equipment

  • Stand mixer with dough hook (or a large bowl if kneading by hand)
  • Kitchen scale
  • Bulk proofing tub, 7.5 L / 8 qt, with an airtight lid
  • Dough scraper
  • Proofing box, or a metal sheet pan wrapped tightly in cling film
  • Pizza peel
  • Ooni Karu 12G or another high-heat pizza oven

Method
 

Hydrate the yeast. Add the yeast to the room-temperature water and let it sit for about 2 minutes. Stir until fully dissolved.
    Mix. Put the flour in the mixer bowl with the dough hook attached. With the mixer running, slowly pour in the yeast water, then gradually add the salt.
      Knead. Mix for 6 to 7 minutes, until the dough forms a smooth ball that pulls away from the sides of the bowl. By hand, knead for about 10 minutes, until the dough is smooth.
        Shape. Turn the dough onto a floured surface. If it's sticky, leave it uncovered for about 5 minutes to dry slightly. Then form it into a smooth ball by lifting it and pulling it back on itself until it's tight.
          Bulk proof. Place the dough in a lightly oiled 7.5 L tub, seal with the airtight lid, and leave at room temperature for about 6 hours, until well risen.
            Divide. Turn the dough out and cut it into 6 equal pieces of about 270 g each. Shape each into a ball and place in a proofing box or a sheet pan wrapped airtight in cling film.
              Cold proof. Refrigerate for about 18 hours. Anywhere from 18 to 48 hours works, but don't go past 48.
                Come to room temperature. Take the dough balls out about 1.5 hours before cooking.
                  Bake. Fire up your oven. Dust the peel generously with semolina, stretch a dough ball, top it, and launch it into the oven.

                    Notes

                    • Pizza size: One 270 g ball makes a thicker-crust 14-inch pizza or a thin-crust 16-inch pizza.
                    • Oven heat: The video says this suits ovens running around 400°C (roughly 750 to 850°F), such as Ooni ovens.
                    • Sticky dough: On a humid day the dough may feel stickier than usual. The short rest in step 4 fixes it.
                    • Fresh yeast: Use 2 g in place of 1 g of dry yeast. The creator prefers fresh.
                    • Hand mixing: It's the dough's consistency that matters, not the exact minutes.
                    • Launch tip: Use enough semolina under the dough. The creator's pizza came out oval because he skimped on it.