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Pizza Dough Recipe
"
Rises beautifully, perfect leopard spotting!|Game-changer for home pizza nights!|Best crust texture I've achieved!|Finally nailed authentic Neapolitan crust!|Stretches like a dream!|Crispy outside, pillowy inside perfection!|Worth the fermentation time!|My family requests this weekly now!
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Domino’s

Pizza Dough Recipe

Master the art of authentic pizza dough for your Ooni oven with this foolproof recipe. The perfect balance of crispy exterior and chewy interior, this dough develops complex flavor through slow fermentation. Learn how to make restaurant-quality pizza base at home with minimal ingredients.

Prep

20 mins

Cook

5 mins

Serve

4

Kcal

250

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour (plus extra for dusting)</li><li class="ingredients-single-item">325ml lukewarm water</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">10g fine sea salt</li><li class="ingredients-single-item">1 tbsp olive oil (plus extra for greasing)</li><li class="ingredients-single-item">1 tsp sugar</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Place the lukewarm water in a large mixing bowl. The water should be about 35°C - warm to the touch but not hot. Sprinkle the yeast and sugar over the water and stir gently. Let it sit for 5-10 minutes until it becomes frothy, which indicates the yeast is active.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Add the olive oil to the yeast mixture. In a separate bowl, mix the flour and salt together. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon until a shaggy dough forms.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured work surface and knead for about 10 minutes until smooth and elastic. The dough should spring back when gently pressed with your finger. If it's too sticky, add a little more flour, but be patient as the dough will become less sticky as you knead.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Lightly oil a large bowl and place the dough inside, turning it to coat all sides with oil. Cover the bowl with plastic wrap or a damp tea towel and place in a warm, draft-free area. Let it rise for 1-2 hours, or until doubled in size.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Once risen, gently punch down the dough to release air bubbles. Turn it out onto a lightly floured surface and divide into 3-4 equal portions for medium-sized pizzas (about 250g each). Shape each portion into a smooth ball by folding the edges into the center and then rolling under your palm on the countertop.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Place the dough balls on a lightly floured tray, leaving space between them as they'll expand further. Cover with a damp cloth or plastic wrap and let them rest for at least 30 minutes (or up to 24 hours in the refrigerator for a deeper flavor – just bring to room temperature before using).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> When ready to make your pizzas, preheat your Ooni pizza oven to 400-500°C. On a well-floured surface, gently stretch each dough ball by pressing down with your fingertips, leaving the edge slightly thicker to form the crust. Lift the dough onto your knuckles and gently stretch it by rotating and bouncing it until it reaches about 25-30cm in diameter.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Transfer the stretched dough onto a lightly floured pizza peel. Add your desired toppings (but don't overload!) and slide the pizza into the hot oven. Cook for 60-90 seconds, rotating halfway through for even cooking. The crust should be puffed, charred in spots, and the base crisp. Remove, slice, and enjoy immediately while preparing the next pizza.</li></ol>
FAQ for
Pizza Dough Recipe

What's the key to making perfect Neapolitan-style pizza dough at home?

The key to perfect Neapolitan-style pizza dough lies in using high-protein bread flour, proper kneading technique, and allowing adequate rise time. The dough should be smooth and elastic after kneading, with a 1-2 hour initial rise followed by a secondary proof of at least 30 minutes.

How long should pizza dough rest before stretching and baking?

Pizza dough benefits from at least 30 minutes of rest after being shaped into balls. For enhanced flavour development, you can refrigerate it for up to 24 hours, which allows for slow fermentation. Always bring refrigerated dough to room temperature before stretching and baking.

Can I freeze homemade pizza dough for later use?

Yes, homemade pizza dough freezes exceptionally well. After the first rise, portion and shape the dough into balls, wrap each tightly in cling film, and place in freezer bags. Freeze for up to 3 months. Defrost overnight in the refrigerator before bringing to room temperature and using.

Why is my pizza dough too sticky to work with?

Sticky dough typically indicates too much hydration or insufficient kneading. Continue kneading on a lightly floured surface for 8-10 minutes - the dough will become less sticky as gluten develops. Avoid adding too much extra flour, as this can make your crust tough rather than light and airy.

What temperature should a pizza oven reach for authentic crispy-based pizzas?

For authentic crispy-based pizzas with a puffy, charred crust, your oven should reach 400-500°C (750-950°F). Home conventional ovens typically max out at 250°C, which is why dedicated pizza ovens like Ooni produce superior results with their extreme heat, cooking pizzas in just 60-90 seconds.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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My family was impressed!", "name": "Amazing Flavor Development", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Patel", "datePublished": "2024-04-22", "reviewBody": "Perfect hydration ratio! The dough was elastic and easy to stretch without tearing. I've tried many recipes before but this one gives consistently excellent results in my Ooni Koda. The detailed instructions were very helpful.", "name": "Perfect Hydration Ratio", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Rodriguez", "datePublished": "2024-04-15", "reviewBody": "Made this for a pizza party and everyone was raving about the crust. It had that perfect balance of chewy interior and crispy exterior. The recipe is straightforward and the instructions are clear. Will be my go-to pizza dough recipe from now on!", "name": "Pizza Party Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Nielsen", "datePublished": "2024-04-08", "reviewBody": "As someone who has struggled with pizza dough in the past, I found this recipe incredibly reliable. The detailed kneading instructions helped me get that perfect elasticity, and the pizzas turned out amazing in my Ooni oven. No more store-bought dough for me!", "name": "Foolproof Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.grittychef.com/recipes/ooni-homemade-pizza-dough-recipe" }
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