| Ingredient | Quantity |
|---|---|
| Flour (00 or bread/all-purpose) | 875g (about 7 cups) |
| Water | 525g (2 1/4 cups) for 00 flour (60% hydration) / 569g (2 1/3 cups) for bread/AP flour (65% hydration) |
| Salt | 17.5g (3 tsp or 1 tbsp + 1 tsp) |
| Active Dry Yeast | 3.5g (about 1 tsp) |
| Olive Oil (optional) | 26g (about 2 tbsp) |
- Dissolve 3.5g (1 tsp) active dry yeast in lukewarm water:
- Use 525g for 00 flour or 569g for bread/AP flour.
- Let sit for 5–10 minutes until foamy.
- Cover loosely with a towel or leave uncovered in a draft-free spot.
- In a large bowl, combine flour and salt.
- Stir to combine.
- Make a well in the flour/salt mixture.
- Pour in the yeast-water mixture and olive oil (if using).
- Mix with a spoon or your hand until a shaggy dough forms.
- Cover loosely with a damp towel or cloth.
- Let dough rest for 15–20 minutes.
- Knead by hand or with a stand mixer and dough hook:
- By hand: 8–10 minutes of firm kneading on a lightly floured surface.
- By stand mixer: 6–8 minutes on low speed (e.g., KitchenAid speed 2).
- What to look for:
- Dough should be smooth, elastic, and slightly tacky (not sticky).
- It should stretch thin (windowpane test) without tearing and spring back when poked.
- Place dough in a lightly oiled bowl.
- Cover tightly with plastic wrap or a fitted lid.
- Let rise at room temperature for 4–6 hours (or 2–4 hours if your kitchen is warm), until roughly doubled in size.
- If you cannot proceed immediately, refrigerate after 2–4 hours to slow fermentation.
- Turn dough onto a floured surface.
- Divide into 5–6 equal portions (about 145–175g each).
- Shape each into a tight ball.
- Place dough balls in lightly oiled containers or on a tray, spaced apart.
- Cover tightly with lids or plastic wrap.
- Refrigerate dough balls for 12–72 hours.
- Remove dough balls 1–2 hours before baking to come to room temperature.
- Cover loosely with a towel or lightly with plastic wrap while resting.
- Proceed to baking.
- To freeze: Place tightly covered/oiled dough balls in the freezer for up to 3 months.
- To thaw and use:
- Transfer frozen dough balls to the refrigerator overnight.
- On baking day, remove from fridge 4–6 hours before baking and let rise at room temperature, covered, until puffy and relaxed.
- Proceed to baking.
- Stretch, top, and bake in your preheated Ooni oven at 900°F (480°C) for 60–90 seconds.
- Use 60% hydration for 00 flour and 65% hydration for bread/AP flour for best texture and handling.
- Adjust water by small amounts if dough feels too dry or sticky, as flour brands vary.
- Always use a scale for accuracy.
- Handle dough gently after cold fermentation or thawing to preserve bubbles.
Enjoy your delicious homemade Ooni pizza! 🍕🔥