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Pizza · Oven guide
Ooni pizza dough recipe
Last updated 23 August 2026
For four 28cm balls sized for an Ooni, use 500g 00 flour, 325g water, 12.5g salt and 0.47g instant dried yeast on a 24 hour room-temperature ferment.
The formula
Full ingredient list
| Ingredient | Weight | Baker's % |
|---|---|---|
| 00 flour | 500.0 g | 100% |
| Water | 325.0 g | 65% |
| Salt | 12.5 g | 2.5% |
| Instant dried yeast | 0.47 g | 0.093% |
The schedule
Make Ooni-ready pizza dough, four bases
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1
Step 1
Mix the flour, water and yeast until no dry flour remains, then rest 20 minutes.
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2
Step 2
Add the salt, then knead until smooth and elastic, about 8 to 10 minutes by hand.
-
3
Step 3
Bulk ferment at room temperature, around 21C, for 24 hours, covered.
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4
Step 4
Divide into 4 balls of roughly 209g each, ball tightly, then rest a further 4 to 6 hours at room temperature.
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5
Step 5
Preheat the Ooni until the stone reads at least 450C, stretch the dough thin, and launch it. It should be done in 60 to 90 seconds with proper turning.
Worth knowing
An Ooni runs hotter than almost any home oven can dream of, which changes the maths slightly. A 30cm ball works fine but you'll get a thinner, more even base if you size down a touch to around 28cm and let the extreme heat do the rest of the work in under two minutes. We're not trying to replace Ooni's own app here, these numbers work for whatever oven you're using, Ooni included, rather than being locked to one piece of kit. We don't sell anything that competes with the oven itself, this is just the dough side sorted properly.
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