Doughbase
Ooni

Classic Dough

A simple, same-day Neapolitan-style dough for 900°F pizza ovens.

NeapolitanPizza ovenCompare with other doughs

Made for a pizza oven at 750–950°F. In a home oven, bake on a stone or steel preheated for at least 45 minutes at its highest setting, then finish under the broiler. Expect a longer bake and a less blistered crust than the source.

Pizza size
12"
8"16"
Number of pizzas
4
110
Thickness
Yeast
Freeze some

Bag and freeze extra balls right after shaping, before their second rise.

Dough ball
251
grams each
Total flour
613
grams
Total water
368
grams
Hydration
60
percent
Classic DoughSame day, about 3 hrs4 pizzas · 12" · regular
IngredientAmountBaker's %
00 flour
613g100%
Water
Lukewarm
368g60%
Yeast
Active dry
3.5g0.57%
Salt
Sea salt
18g2.9%

Instructions

  1. 01Stir the yeast into the lukewarm water until dissolved
  2. 02Whisk the flour and salt together, then gradually add them to the water until a dough forms
  3. 03Knead until smooth and elastic: 5–10 min on low with a dough hook, or 10 min by hand
  4. 04Cover and rise 2 hours, until doubled
  5. 05Divide and roll into smooth, round balls
  6. 06Cover and rise 30–60 min somewhere warm, until doubled
  7. 07Stretch, top, and bake in a hot pizza oven 1–2 min, turning every 20 sec

Recipe from Ooni.

How this was adapted

  • Ooni's 16" version uses 3 × 330g balls, thinner than scaling by area. For that, set 3 pizzas at about 14".

See the original at Ooni.

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