2 Classic Ooni Pizza Dough Recipes for Delicious Pizza Dinner

Ooni pizza ovens are the hottest thing on the market, especially for pizza lovers. They are as amazing as they seem while working. Before Ooni, people either had to go out to restaurants or spend hundreds of dollars on a standard pizza oven to get restaurant-quality pizza. Choose the Ooni oven that best suits your requirements now. For this simple reason, everybody should enjoy delicious pizza. This store works its little socks off and won't stop until every man, woman, and child with a garden has an Ooni pizza oven.

Ooni Pizza Dough Recipe Number One

• Get to know Ooni’s tried-and-true pizza dough recipe that will quickly become a family favorite. There are several different Ooni Pizza Dough recipes, and one of them is:
• Firstly, you should keep all the ingredients next to you when making dough, such as flour, yeast, salt, and, most importantly, water. 

Part One:

• If you want to use fresh yeast, you'll need 20 grams; you can either refresh it by putting water in it and waiting for 3 minutes, or you may dry blend it by crumbling it over the flour before adding the water.
• A bowl of lukewarm water should be mixed with the active dry yeast using a whisk until the yeast dissolves entirely. In a separate bowl, combine the flour and salt; then, add them to the water.
• For people who use a mixer for making the dough: Set the mixer up with the dough hook and pour the flour and yeast mixture into the mixing bowl. For 5–10 minutes, depending on how firm and flexible you want it, run the machine on low. The dough needs about 2 hours to rise in a warm place until it has doubled in size. Cover with a dish towel after you are done.
• If using a hand for making the dough: make the dough by stirring the ingredients with a wooden spoon. Keep on kneading the pizza dough by hand until it forms a ball. The dough should be firm and stretchy after being kneaded for about 10 minutes on a lightly floured surface with both hands. Place the dough ball back into the bowl. Leave it in a warm area for about 2 hours, or until it has doubled in size. Cover with a dish towel during this time before baking it in Ooni pizza stone.  

Part Two: 

• When the dough has finished rising, cut it into three or four pieces, depending on whether you're making a 12- or 16-inch pizza. To continue the rising process, divide the dough into individual bowls or trays, cover it with a dish towel, and place them in a warm spot for another 30 minutes to an hour.
• Preheat your oven to 425 degrees F and let it sit there for 15 to 20 minutes before stretching out your dough and adding your toppings. Set the temperature of your baking stone between 450 and 500 degrees Celsius (850 and 950 degrees Fahrenheit). An infrared thermometer allows you to make this check swiftly, precisely, and safely from a distance.
• When the dough has reached its maximum stretchiness, lightly flour the pizza peel and transfer the dough to it. If you find any holes in the dough, now is the time to patch them up. Add the toppings after you've finished the foundation.
• The pizza should be cooked for 1 to 2 minutes in a preheated oven, with turns every 20 seconds to ensure a uniform browning.
• Take the pizza out of the oven, cut it up, and dig in. 

Ooni Pizza Dough Recipe Number Two

The other way to get your Ooni dough ready is:

• Add 3 tablespoons of heavy bread flour to the bowl of warm water and whisk until smooth. Add the yeast and give it another good whisking. Put it in a warm area for about 5 minutes, or until foamy.
• Combine the yeast mixture and half of the flour in a large bowl and stir to combine. Mix in the remaining flour and salt. Knead the dough for 8–10 minutes on a surface that is floured. Oil the bottom of the basin, return the dough ball to the bowl, and then drizzle more oil over the top.
• Allow the dough to rise in a warm area (the sun is ideal) for 20–30 minutes, or until it has doubled in size. Another option is to fill an empty proving tub with warm water and set it on the counter; then, place the proving tub with the dough on top of the water-filled proving tub.
• After the dough has bulk-proofed, roll out 5 x 250-g balls or 4 x 330 g balls. Make balls out of the dough, making sure the tops of the balls are smooth. To speed up the rising time, brush with olive oil or warm water, then wrap in plastic and set in a warm place for 15–20 minutes.
• Start your Ooni pizza oven preheating while the dough balls rest, and then get everything else ready to go for a pizza party!

Conclusion

It's not hard to figure out why outdoor pizza ovens are becoming so common. They're a quick and easy way to get the taste of pizza cooked in a wood-burning oven in your garden. They're as easy to use as a standard barbecue, but they can heat up to very high temperatures and cook a wide variety of dishes.

I wanted an Ooni pizza oven for years, and we finally purchased one not too long ago. You've probably been wondering if the Ooni is worth all the fuss, so I would agree to it for sure.