Pizza Dough I use For Ooni

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

Measure out 720 grams of Caputo blue flour.

Weigh out 450 grams of lukewarm water, using 300 grams of cold water and 150 grams of boiling water to achieve the right temperature.

Weigh out 22 grams of salt and 14 grams of yeast.

Add the salt and yeast directly into the water mixture and mix until bubbles form on top, indicating the yeast is activating.

Add 15 grams of olive oil to the mixture.

Set up the mixer with a dough hook and slowly add the yeast, salt, water, and oil mixture into the flour.

Mix on a slow setting for about 10 minutes until the dough comes together as a single ball and is not wet or sticky.

Oil a tub and place the dough in it, covering it and leaving it at room temperature (about 20 degrees) for two hours.

After two hours, flour the work surface and use a dough scraper to handle the dough, which may be a bit sticky due to high hydration.

Bring the dough together into a ball and place it back into the oiled tub, sealing it up for another two hours.

After about two and a half hours, divide the dough into six equal balls, weighing about 200 grams each.

Place the dough balls into a proving tray for the last 20 minutes before using.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens