Doughbase
Ooni

Quick Pizza Dough

Plenty of yeast and a warm spot get this dough from bowl to oven in about an hour.

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
5
110
Thickness
Yeast
Find a warm spot

This much yeast works fast in the warmth. Sunlight, or an oven with just the light on, keeps it moving.

Dough ball
250
grams each
Total flour
720
grams
Total water
480
grams
Hydration
66.7
percent
Quick Pizza DoughSame day, about 1 hr5 pizzas · 12" · regular
IngredientAmountBaker's %
Bread flour
720g100%
Water
Lukewarm
480g66.7%
Yeast
Active dry
11.3g1.6%
Salt
Fine sea salt
18g2.5%
Olive oil
Extra virgin
19g2.6%

Instructions

  1. 01For active dry yeast: whisk a few spoonfuls of the flour into the water, add the yeast, and rest 5 min until frothy
  2. 02Mix in half the remaining flour, then the salt and the rest of the flour
  3. 03Knead 8–10 min by hand, or 4 min on low in a stand mixer
  4. 04Place in an oiled bowl, drizzle with oil, cover, and rise somewhere warm 20–30 min, until doubled
  5. 05Divide and shape into smooth balls; brush with oil, cover, and rest 15–20 min
  6. 06Preheat the pizza oven 15–20 min, to 850–950°F
  7. 07Stretch, top, and bake 1–2 min, turning every 20 sec

Recipe from Ooni.

How this was adapted

  • Ooni's 16" version uses 4 × 320g balls, thinner than scaling by area. For that, set 4 pizzas at about 14".

See the original at Ooni.

More Neapolitan doughs