Classic Pizza Dough for Ooni Pizza Steel 13

Simple, straightforward and foolproof, this classic dough recipe is our go-to when it comes to making pizza. With instructions on how to mix, knead, form and cook, this guide walks you through every step of making a cheese pizza in your home oven with an Ooni Pizza Steel 13. 

One hallmark of our classic dough is the speed at which it comes together. Ready to cook in just 4 hours, it’s a great recipe for those days when you decide at lunchtime that you want pizza that night. While using a stand mixer to knead your dough will keep things hands-off and easy, kneading by hand isn’t a strenuous process and only takes a few extra minutes. 

We baked our pizzas on the Ooni Pizza Steel 13 in a conventional oven. After just thirty minutes of preheating time, the Steel is piping hot and ready to cook, and in only 5 to 6 minutes, you’ll have a pizza with a crisp yet chewy base that’s covered in bubbly, melty cheese. 

Notes: While you can use this dough recipe in any one of our Ooni ovens, the cooking instructions below are specific to our Ooni Pizza Steel 13. This dough will bake for 60 to 90 seconds in an Ooni oven at 850°F to 950°F (450°C to 500°C).TIME30 minutes active4 hours passive4 hours, 30 minutes total

YIELD Four 12-inch (30cm) pizzas 

Equipment 

Ingredients 

For the tomato sauce:320 grams crushed tomatoes 2 grams dried oregano2 grams red chili flake8 grams kosher saltFor the cheese pizzas:1 ½ cups (320 grams) tomato sauce4 ¾ cups (400 grams) shredded mozzarella½ cup (40 grams) grated Parmesan cheese

Method

If using a stand mixer, add the water and yeast to the bowl. In a separate bowl, combine the flour and salt, then add to the water and yeast mixture. Turn the mixer on low and mix for 4 minutes, or until the dough is formed. Cover the bowl with a towel or plastic wrap and let rise for 2 hours.

If mixing by hand, stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the dough comes together in a ball.

Dump the dough onto a lightly floured surface and knead with both hands for about 10 minutes — until it’s firm and stretchy. Return it to the bowl.

Cover with a dish towel and let rise in a warm place for about 2 hours, or until doubled in size.

Place the dough on a lightly floured work surface and use a dough scraper to divide it into four 9-ounce (250-gram) balls — we recommend using a digital scale for accuracy.

Shape each piece of dough into a ball. Place the dough balls in a sealable dough box, or on a baking sheet covered with a dish towel, then let them rest for 90 minutes. 

To make the sauce, mix together all ingredients in a bowl and set aside until ready to bake.

Place your Ooni Pizza Steel 13 in your conventional oven, and preheat to 530°F (275°C), or to its highest temperature. Preheat the steel for at least 30 minutes or up to 1 hour.

Place a dough ball on your lightly floured work surface then use your fingers to push the air from the center out to the edges. Stretch the dough out into a 12-inch (30cm) base and leave it on the countertop or lay it over your lightly floured pizza peel.Top each pizza with ½ cup (80 grams) of tomatoes, 1 ¼ cup (100 grams) mozzarella, and 2 tablespoons (10 grams) of Parmesan.Open your oven, then slide the pizza off of the peel and onto the Ooni Pizza Steel 13. Cook the pizza for 5 to 6 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Remove it from the oven, then slice, serve and enjoy. Repeat with the remaining 3 dough balls.