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My primary dough · Recipe from Ooni

Ooni classic pizza dough

My primary dough recipe, from Ooni. A straightforward starting point for pizza night.

Makes
4 × 250 g balls · 12-inch pizzas
Plan ahead
3–4 hours, including rises
Jump to ingredients ↓

Ingredients

One batch

  • 613 g 00 flour, plus dusting flour
  • 368 g lukewarm water
  • 18 g sea salt
  • 2.7 g instant yeast OR 3.5 g active dry yeast OR 8.5 g fresh yeast

Let’s make it

  1. Stir yeast into water. Combine flour and salt, then gradually mix into the water.

  2. Knead until smooth and elastic: about 10 minutes by hand, or 5–10 minutes with a dough hook on low.

  3. Cover and let rise for about 2 hours, until doubled.

  4. Divide into four equal portions and shape into balls. Cover and give them another 30–60 minutes in a warm place, until doubled.

  5. Hand-stretch on a floured surface, keeping the rim airy. Transfer to a floured peel; top once the oven is ready. Bake, turning.

About 60% hydration, calculated from the water and flour weights. This is the current formula at Dan’s linked Ooni recipe.

Recipe source: Ooni · Classic Pizza Dough.

A concise kitchen summary. Visit the original for the full guide and variations. Source checked 2026-09-13.