Pizza Dough Recipe Recipes Pizza Dough Recipe Recipes

Pizza Dough Recipe Recipes

Discover a world of culinary inspiration, designed to help you make the most of your Ooni pizza oven.

A grandma style pan pizza on baking paper topped with tomato sauce and cheese
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Classic New York Grandma Pizza Dough

Grandma Pizza is an easy pan pie for beginners that’s appreciated by skilled pizza makers for its balanced approach of dough to cheese and sauce.
    A thin crust pizza topped with tomato, cheese and basil on a wooden pizza peel. Baked using a Thin Crust Pizza Dough recipe.

    Thin Crust Pizza Dough

    If you’ve ever found yourself craving that crunchy thin crust pizza, look no further than our thin crust pizza dough recipe. From ambassador Lewis Pope, this is the perfect tonic: with a stronger dough made from flour and semolina, it’s cooked for slightly longer at a lower temperature. Resulting in deliciously crisp pizza that won’t let you down, no matter how many toppings you load on. Perfect for movie nights, pizza parties, or devouring all at once! IngredientsMakes 5 X 14” pizza 950g (33.5oz) 00 or 0 flour (95%)50g (1.8oz) fine semolina flour (5%) 600g (21.2oz) water (60%)30g (2 tbsp) fine sea salt (3%) 1-2g fresh yeast, 0.8g active dried yeast, or 0.7g instant dried yeast (0.1-0.2%) 20g (1 ½ tbsp) (2%) extra virgin olive oil Equipment Spiral/ stand mixer MethodPour 80-90% of the water into the bowl of your mixer and dissolve in the yeast (if using ADY, leave to activate). Add half the flour and mix on the slowest speed until it turns into a paste like texture, then slowly add in the remaining flour. Once a rough looking dough begins to form, add a little more of the remaining water and continue mixing. Keep adding the water a little at a time, allowing the dough to absorb the water before adding more. When you only have a splash left, add the salt and remaining water and mix until fully incorporated. Finally, add the olive oil and mix. Once fully incorporated, turn the dough onto a lightly floured work surface and shape into a ball. Cover and let rest for 30 minutes. Once rested, portion the dough into five 320g balls. Place the balls in a tray/container, cover, and leave to rest for 2 hours at room temp. After two hours, place the dough in the refrigerator for 24-48 hours. Roughly 4-6 hours before you’re ready to start cooking, remove the dough balls from the refrigerator and leave to come to room temperature. Fire up your Ooni pizza oven. Aim for 350˚C (662˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer. Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 14" and lay it out on your pizza peel and add your desired toppings. If using gas, turn the flame completely off. Slide the pizza off the peel and into your oven. Use the residual heat to slowly cook the pizza. After 1 minute, turn the pizza and cook for another minute before turning the flame back on to low. Keep turning the pizza to evenly brown the crust and finish it off. If using wood or charcoal, aim for a low flame for the duration of your cook. Once cooked, remove the pizza from the oven. Garnish with any extra toppings, and serve straight away!

    Pizza topped with tomato, aubergine and fresh basil in a metal sheet pan. Baked using a Sicilian pizza recipe.

    Sicilian Pizza

    Cheese, sauce, eggplant… yes, in that order! Time to flip things around with our Sicilian Pizza recipe that layers cheese, marinara sauce and thinly sliced eggplant. Also known as Sfincione, this traditional pizza layers cheese first to ensure the dough doesn’t turn soggy during the slower cook – allowing the crust to get nice and crispy around the edges! Recipe Makes 2 pizzas EquipmentOoni Skillet Pan or 9 x 13-inch sheet panFor the dough615g (21.7oz) bread flour or all-purpose flour2 tsp fine sea salt2 tsp instant dry yeast2 tbsp olive oil, plus more for greasing the pan375g (13oz) lukewarm water For the toppings 75g (2.6oz) shredded mozzarella75g (2.6oz) fresh mozzarella150g (5.3oz) Classic Pizza Sauce½ eggplant, thinly sliced into strips and grilledOlive oilSalt & pepperBasil MethodIn the bowl of an electric mixer fitted with a dough hook, add the flour, salt, and yeast and whisk together. Add the olive oil and water and mix on low speed until all the flour has been absorbed. Increase the speed to medium and knead for 6 minutes, or until the dough is stretchy and smooth. Cover the bowl with a damp tea cloth and let the dough rise for 1 hour at room temperature, or until doubled in size. For a cold proof, you can leave the dough in the refrigerator for up to 24 hours. (If refrigerating, let the dough come to room temperature before proceeding to the next step.) Generously grease the pan with olive oil. Divide the dough in two equal pieces. Set one piece aside in a bowl and cover with a damp tea towel. Place the other piece of dough inside the pan, and gently press into the dough using your fingers to pull and stretch the first piece of dough until it fills the entire pan. If the dough is still tight and risks, it’ll keep shrinking back, so leave it to relax covered with a damp tea towel for another 15 minutes and try again. You can leave the dough to relax again as many times as needed until it fills the whole pan - be patient as it will continue to relax and stretch! Once fully stretched, cover the pan and let the dough rest for a final prove for 1 hour. Fire up your pizza oven. Aim for 315˚C (600˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer. Top the pizza base with the mozzarella first, followed by the pizza sauce and finish off with the grilled eggplant. This order is key to making an authentic Sicilian pizza as well as preventing the dough from turning soggy during the cook. Slide the pan into the front of the pizza oven and bake for 12 to 15 minutes, or until the crust is golden brown. Turn the pan every few minutes to ensure an even cook.Remove the pizza from the oven and finish with a drizzle of olive oil, salt and pepper to taste and freshly torn basil. Enjoy hot!