Yield: 4 dough balls (~250g each)
Prep Time: 3 hours
Total Time: 3 hours
A classic high-heat pizza dough perfect for Ooni ovens, with crisp edges and a chewy center.
Ingredients
- 607g (4 cups) strong white bread flour or Tipo '00'
- 364g (1.5 cups) water
- 18g (4 tsp) fine sea salt
- 9.2g (2 tsp) active dry yeast or 6g (2 tsp) instant yeast
Instructions
- In a large bowl, dissolve the salt in the water. Add about 10% of the flour and the yeast, mix well. Gradually add the rest of the flour until a shaggy dough forms.
- Knead by hand for 10–15 minutes or use a stand mixer with a dough hook for 10 minutes until the dough is smooth and elastic.
- Cover the dough and let it rise at room temperature for 2 hours, or until doubled in size.
- Divide into 4 equal pieces (~250g each). Shape into balls and let them rise for 1 more hour.
- Stretch the dough balls into 10–12" bases. Add toppings and bake in a high-temp oven (like Ooni) at ~850°F for 60–90 seconds.
Source: Ooni Classic Pizza Dough