Oni Pizza Dough Recipe

 Step 1: Traditional Pizza Dough – The Foundation for Perfect Pizza:

Making the ideal Ooni pizza dough starts with the right ingredients. You’ll need lukewarm water, a generous amount of yeast, plenty of flour, and a pinch of salt. In a large mixing bowl, combine the yeast and lukewarm water, whisking them together to ensure the yeast dissolves properly. Once dissolved, gradually mix in the flour and salt in a separate bowl. This combination will create the perfect pizza dough.

The secret to soft, stretchy pizza dough is kneading. If you’re using a stand mixer with a dough hook, set it to low speed and knead for about 5-10 minutes until the dough is firm yet elastic. If kneading by hand, transfer the dough to a floured surface and work it for about 10 minutes until it becomes smooth and pliable. Once ready, cover it with a dish towel and let it rise in a warm spot for two hours. The dough should double in size, making it perfect for the next step.

Now, it’s time to shape the dough. Once risen, divide it into equal portions—typically 3 or 4 dough balls, depending on your preferred pizza size. Let them rise for an additional 30-60 minutes.

This extra rise is essential for achieving the right texture when baking. Preheat your Ooni pizza oven to around 850°F–950°F, and use an infrared thermometer to ensure the temperature is just right.

When your oven is ready, stretch each dough ball into a thin, Neapolitan-style base. Add your favorite toppings, place it on a floured pizza peel, and bake for about 1-2 minutes, turning every 20 seconds for an evenly crisp finis.

Section 2: Poolish Dough – Unlocking Enhanced Flavor and Texture:

If you’re looking to take your pizza dough to the next level, using a poolish can make all the difference. A poolish is a simple preferment made with flour, water, and a pinch of yeast. Allowing it to ferment enhances the flavor and structure of the dough. To make a poolish, mix the flour, water, and yeast in a bowl, then store it in an airtight container and let it proof for about 12 hours. This slow fermentation is key to developing a richer, more complex dough.

Once the poolish is ready, combine it with additional flour, water, and salt to form the dough. Mix until smooth.

You can either knead by hand for 15 minutes or use a stand mixer for a quicker option. After kneading, use a dough scraper to divide the dough into small balls. Let them rise at room temperature for 4-6 hours, or refrigerate overnight for even deeper flavor and a lighter, airy texture.

When it’s time to bake, stretch the dough into thin rounds and top with your favorite ingredients.

 A classic combination is tomato sauce, mozzarella, fresh basil, and a sprinkle of Parmesan.

Bake the pizza in your Oni oven, and enjoy the crisp yet fluffy texture, enhanced by the nutty undertones from the poolish. This simple step unlocks deeper flavors, making for an outstanding pizza experience.

Step 3: High-Heat Dough Tailored for Oni Ovens

If you’re cooking with an Oni pizza oven, it’s important to adjust your dough to withstand high heat. This recipe is designed for outdoor ovens and ensures your dough bakes beautifully at temperatures above 800°F. Start by mixing Tipo “00” flour, warm water, instant yeast, and a bit of olive oil. The dough may initially appear shaggy, but continue mixing until the ingredients come together. Once formed, knead for about 8 minutes until the dough becomes elastic and smooth.

After kneading, divide the dough into balls and cover them with a towel to proof for 45-60 minutes. If you want even more flavor, refrigerate the dough for 2-3 days. When ready to bake, prepare your pizza peel with semolina or cornmeal to prevent sticking. Stretch the dough into rounds, add your toppings, and bake in your Ooni oven for 1-2 minutes.

Key to Success: This dough has a 62% hydration level, making it easier to handle while creating a soft, pillowy texture ideal for high-heat cooking. You’ll achieve that crisp, Neapolitan-style base that everyone loves, straight from your Ooni oven.

Stretching pizza dough can be tricky, but with the right techniques, you’ll achieve the perfect base every time.

1. Dust your work surface – To prevent sticking, dust your surface with semolina or cornmeal.
2. Start shaping gently – Begin by forming the dough into a rough circle and flip it occasionally to avoid sticking.
3. Use the knuckle method – Drape the dough over your knuckles and gently rotate it as you stretch. This technique helps distribute the dough evenly and ensures uniform thickness.
4. Be gentle and patient – Take your time stretching the dough, avoiding any tearing.

With a little practice, these simple techniques will help you stretch pizza dough like a pro, creating the perfect base for your Ooni pizza.

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