Classic Pizza Dough
Flour, salt, water and yeast – what do these simple
ingredients have in common? They come together to
create the perfect foundation for any good pizza!
This recipe is an excerpt from our new cookbook,
Ooni:
Cooking with Fire,
and the go-to pizza dough recipe for
everyone at Ooni HQ.
Method
Place two-thirds of the water in a large bowl. In a saucepan
or microwave, bring the other third of water to boil, then
add it to the cold water in the bowl. This creates the correct
temperature for activating yeast. Whisk the salt and yeast
into the warm water.
If mixing by hand:
Place the flour in a large bowl and pour the yeast mixture
into it. Stir with a wooden spoon until a dough starts to
form. Continue mixing by hand until the dough comes
together in a ball. Turn it onto a lightly floured surface and
knead with both hands for about 10 minutes, until it is firm
and stretchy. Return the dough to the bowl. Cover with
plastic wrap and leave to rise in a warm place for 1-2 hours.
If mixing with a mixer:
Fit the mixer with the dough hook and place the flour
in the mixer bowl. Turn the machine on at a low speed
and gradually add the yeast mixture to the flour. Once
combined, leave the dough to keep mixing to at the same
speed for 5-10 minutes, or until the dough is firm and
stretchy. Cover the dough with plastic wrap and leave to
rise in a warm place for 1-2 hours.
*if unavailable, use 0.3oz (9.2g) active dried yeast or 0.24oz (7g) instant
dried yeast
Ingredient
Weight
Qty / Vol
Type ‘00’ flour (or strong white)
607g
21.4oz
Water
364g
12.8oz
Salt
18g
4 tsp
Fresh yeast*
20g
0.7oz
When the dough has roughly doubled in size, divide it into
3 or 5 equal pieces, depending on what size you want your
pizzas to be (either 12 inches or 16 inches wide). Place each
piece of dough in a separate bowl or tray, cover with plastic
wrap and leave to rise for another 20 minutes, or until
doubled in size.
28
29
