Ooni Classic Pizza Dough using Halo Pro

Flour, salt, water and yeast. What do these simple ingredients have in common? They come together to create the perfect foundation for any good Italian pizza. Say hello to our classic pizza dough recipe. The beauty of making your own dough is the delicious texture and flavor, coveted puffy crust, soft, easy-to-fold slice and, of course, the fragrant, freshly-baked bread aroma. Think of it as your pizza canvas, the base for any topping you desire – from burrata and steak to crème fraîche and basil. We recommend starting with our Classic Pizza Sauce. And, if you’re not sure where to start for toppings, we’ve got hundreds of pizza recipes to give you inspiration.

Difficulty

Servings

2144g Neapolitan-style dough, approx. 8x 250g dough balls (12” pizzas), 7x 300g dough balls (14” pizzas) or 6x 350g dough balls (16” pizzas)

Prep Time

3 to 6 hours for same day pizza

Cook Time

1 to 2 minutes

By Marco Fuso

Ooni Classic Pizza Dough using Halo Pro

Note

  • Dough hydration: 60%
  • Scalable recipe: Want to make less or more? Easily adjust this recipe by halving or doubling the ingredients to fit your needs. For more options, use the Ooni app Dough Calculator for complete flexibility.
  • Baking temperature: Heat your Ooni oven to between 400 to 450°C / 750 to 842°F. Use an Ooni Infrared Digital Thermometer to check that the middle of your pizza stone is also at 400 to 450°C / 750 to 842°F.

This method is best if you're using the Ooni Halo Pro Spiral Mixer to make dough. If you're making by hand, then this recipe might be best for you!

  1. Attach your Spiral Dough Hook & Breaker Bar to your Ooni Halo Pro and switch the mixer on.
  2. Add all of the 00 flour into the Halo Pro stainless steel bowl. If needed, place the bowl on the Ooni Dual Platform Scales to weigh the flour before attaching it to the mixer.
  3. In a separate jug or bowl, combine all the water, salt, and yeast. Stir gently until fully dissolved. 
  4. Mixing at 25% / 120 RPM, pour the water mixture into Halo Pro’s bowl with the flour. Set the timer to mix for 10 minutes. 
  5. Set Ooni Halo Pro to 0% speed (0 RPM) and start a 10-minute timer. Allow the dough to rest in the bowl with the splash guard fully closed during this time.
  6. Once resting time is up, mix at 15% / 90 RPM for an additional 30 seconds to smooth the dough and strengthen the gluten network. 
  7. Release the head of the Halo Pro and tilt upwards to easily remove the bowl, keeping the dough inside covered with a damp dish towel. Leave to rise in a warm place for about 2 hours, or until doubled in size.
  8. When the dough is ready, use Ooni Dough Tools to divide and weigh the dough into equal portions based on your desired pizza size: 8 x 250g for 12-inch pizzas, 7 x 300g for 14-inch pizzas, or 6 x 350g for 16-inch pizzas.
  9. Sprinkle Ooni Pizza Dough Boxes with 00 flour and place each dough ball inside to prove. Leave to rise in a warm place for another 30 to 60 minutes, or until doubled in size.
  10. It’s time to get cooking. Fire up your Ooni oven of choice and enjoy.

Marco Fuso

My name is Marco Fuso, an Italian pizza chef with 26 years of experience. Baking runs in my blood – my mother’s side of the family are all bakers, inspiring my passion for the white art of dough-making. I’m proud to have developed this recipe by using the Ooni's Halo Pro Spiral Mixer. Follow me and my art of pizza on Instagram @marco_fuso_pizza
  • 774g of lukewarm water
  • 40g of fresh yeast or 13g instant dried yeast or 20g active dried yeast
  • 40g of salt
  • 1290g of 00 flour