Ooni Pizza Dough Recipe (2024)

Pizza dough for wood fired ovens

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. This is the wood fired Ooni pizza oven.

Looking for great appetizers for your pizza? Check out 75 Easy + Delicious Appetizers For Pizza Night! 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!

Classic dough balls with everyday ingredients

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.

Kneading and proofing for a stretchy, chewy, crisp crust

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.

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.

Divide and tuck into dough balls

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.

Our Ooni Fyra

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, almost identical to the wood fired Karu model. 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.

Use a pizza peel

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 don't have a pizza peel, use the back of a thin baking sheet or cutting board. A little more awkward but it will work too. (Here is the pizza peel we like. I have two so one can be shuffling a pizza while someone is building the next pizza on the second peel.)

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".

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 your Ooni pizza

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.

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.

Share your favourite or most creative toppings in the comments below!

Troubleshooting

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.

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.

If your dough is too loose and sticky, knead in an extra ¼ cup of flour before letting it proof.

If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it. Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze. And if you like this recipe, I would love it if you give it a star rating in the recipe card.

Cheers and happy cooking, Friends! Sabrina

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