This article presents a tried and tested recipe for Ooni pizza dough optimized for outdoor pizza ovens. Authors, who have a decade of pizza-making experience, emphasize that a 62% hydration ratio is better suited for high temperatures. They advocate for using Tipo 00 flour over all-purpose flour for a superior texture. The recipe promises a dough that is light, chewy, and easy to work with, providing a perfect pizza foundation. Personal anecdotes about their own experiences with pizza ovens support the recommendations throughout. Tips for measuring dough accurately are also highlighted.
The best pizza you can make at home is in an outdoor pizza oven! This express recipe yields a light and chewy dough that withstands high heat.
Use a 62% hydration ratio for your dough, as this balance improves workability and is ideal for the intense heat of outdoor ovens.
For premium dough, use Tipo 00 flour, the same type found in Neapolitan restaurants; it creates a superior texture compared to all-purpose flour.
Our Ooni pizza dough recipe is tried and tested over a decade, ensuring a perfect blend of chewiness and flavor tailored specifically for outdoor cooking.
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