500g Pizza Dough for Ooni: UK Recipe

This Ooni pizza dough uses 500 g of flour, water, salt and a little yeast to make four lightly chewy, crisp-based pizzas. A short room-temperature rise followed by a slow chill gives the dough time to develop flavour, while the small dough balls are easy to stretch and cook in a hot Ooni oven.

Ingredients

4 cups plus 2 tablespoons plus 2 teaspoons (500 g) Italian 00 flour or strong white bread flour. Weigh it if possible for consistent dough; the cup measure is approximate.
1⅓ cups plus 1 teaspoon (325 ml) cool water, ideally around 68–72°F (20–22°C).
3 teaspoons (15 g) fine sea salt.
½ teaspoon (1.5 g) instant yeast.
2 tablespoons (18 g) fine semolina, for dusting the work surface and pizza peel as needed. Use a little flour if semolina is unavailable.

Instructions

Combine the dough ingredients. Put the flour and instant yeast in a large mixing bowl. Pour in the water and mix until no dry patches remain, then work in the salt. The dough will look rough and slightly sticky; that is expected. Mixing takes about 10 minutes by hand. Avoid adding extra flour just because the dough clings to your fingers: the measured water helps create a supple dough that can puff in the oven.
Rest, then knead. Cover the bowl and leave the rough dough for 15 minutes. This rest gives the flour time to absorb the water and makes kneading easier. Turn the dough onto a clean counter and knead for about 8 minutes, pressing it away with the heel of your hand and folding it back over itself. Stop when it feels smoother and elastic. It can remain a little tacky, but it should hold together as one mass.
Let it begin fermenting. Shape the dough into a ball and return it to a lightly floured bowl. Cover it and leave it at room temperature for 1 hour. It may become a little fuller, but it does not need to double. If your room is particularly warm, start checking sooner; a very puffy dough can become difficult to handle during the longer chill.
Divide into four portions. Lightly flour the counter and turn out the dough. Weigh it and divide it into four equal pieces, about 210 g each. Fold the edges of each piece towards the centre, turn it seam-side down, then cup your hand around it and draw it across the counter to make a smooth ball. Place the balls in a lidded dough box or separate covered containers with room to expand. This shaping step takes about 8 minutes.
Cold-ferment the dough. Put the covered dough balls in the refrigerator for 18 hours. Keep them away from uncovered foods and make sure the containers are sealed so the surface does not dry out. The slow rise gives the dough a more developed, wheaty flavour and makes the balls easier to stretch. If your fridge is very cold, the dough may rise less; that is fine as long as it is relaxed and not dried out.
Bring the dough back to room temperature. Take the containers out of the fridge and leave them covered at room temperature for 2 hours. The dough should soften and relax enough to stretch without springing straight back. Meanwhile, prepare your toppings and set out the peel, semolina and a turning tool. Do not pile on wet or heavy toppings: they can make a thin pizza difficult to launch and bake.
Heat the Ooni and shape the first pizza. Follow the oven manufacturer’s lighting and operating instructions, then preheat for about 25 minutes. Use an infrared thermometer to check the centre of the stone; aim for roughly 750–800°F (400–430°C), adjusting the flame or waiting longer if needed. Dust the peel lightly with semolina. Take one dough ball and press it from the centre outwards, leaving a slightly thicker rim. Stretch it gently with your hands to about 10–11 inches (25–28 cm). Avoid using a rolling pin, which presses out the air that helps form a puffy edge.
Top and bake one pizza at a time. Add a thin layer of sauce and a modest amount of cheese and toppings. Give the peel a small shake; if the pizza sticks, lift the edge and add a pinch of semolina underneath. Launch onto the hot stone and bake for around 1½–2 minutes, turning the pizza every 20–30 seconds with a turning peel so it colours evenly. Watch closely because Ooni ovens cook much faster than a kitchen oven. Remove the pizza when the rim is browned and blistered and the base is cooked. Repeat with the remaining dough balls. Allow about 8 minutes of active baking for all four pizzas, depending on your oven and how quickly you can launch and turn them.

Tips

Choose flour for the texture you want. Italian 00 flour makes a soft, extensible dough and is a good choice for high-heat pizza. Strong white bread flour also works and can produce a slightly chewier crust. Plain flour is usable in a pinch, though the dough may be less elastic.
Measure the salt and yeast carefully. A scale is more reliable than a spoon for small yeast quantities. If you only have active dry yeast, use about 2 g (⅔ teaspoon) and stir it into the measured water first; allow a few minutes for it to disperse before mixing.
Keep the peel lightly dusted, not buried. Too much semolina can burn on the stone and taste bitter. Work quickly once the topped pizza is on the peel, and shake it before launching. If it has stuck, loosen it and add a small dusting rather than trying to force it into the oven.
Let the dough relax rather than forcing it. If a ball keeps shrinking as you stretch it, cover it and wait 10–15 minutes before trying again. Tearing usually means it was stretched too aggressively or has become too thin in the middle.

Serving Suggestions

Serve each pizza as soon as it comes out of the oven, while the rim is crisp and the centre is still tender. A simple tomato sauce, mozzarella and fresh basil keeps the crust in focus; finish with a little olive oil or finely grated hard cheese after baking. For a topping that adds colour without weighing down the centre, try thinly sliced peppers, olives or mushrooms in modest quantities. If using vegetables with a high water content, cook or drain them first.

For a relaxed meal, set out the baked pizzas whole and let everyone choose a slice, or cut them into smaller pieces for sharing. A green salad dressed with lemon and olive oil makes a fresh accompaniment, and grilled vegetables work well alongside a richer cheese topping. Keep sauce and toppings ready before stretching the dough, since the thin base is easiest to launch when it is not left sitting on the peel.

Variations

Use a little wholemeal flour: Replace up to 50 g (about ⅓ cup plus 1 tablespoon) of the white flour with wholemeal flour, keeping the total flour at 500 g. The dough will taste nuttier and may feel slightly less stretchy. If it seems stiff after mixing, give it its full rest before deciding whether it needs any adjustment.

Make a same-day version: If you cannot wait overnight, leave the covered dough balls at room temperature until puffy and relaxed, usually around 3–4 hours after shaping, depending on the warmth of the room. The flavour will be milder than the 18-hour chilled dough, and the dough may be softer to handle, so use a light touch and launch promptly.

Try a tomato-free base: Brush the stretched dough lightly with olive oil and add mozzarella, thinly sliced courgette and a little black pepper. Keep the toppings sparse so the centre cooks before the crust becomes too dark. Finish with fresh herbs after baking.

Use bread flour if 00 flour is hard to find: Strong white bread flour is widely available in UK supermarkets and makes a dependable Ooni dough. It may need a little more patience during shaping because it can spring back more; cover it and let it rest briefly rather than forcing it wider.

Storage and Reheating

For unbaked dough, keep the covered balls in the refrigerator and use them within about 24 hours after the planned 18-hour fermentation for the best handling and flavour. If you need to store them longer, freeze the portions in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator, then leave covered at room temperature for about 2 hours before stretching. Do not leave dough or cooked pizza at room temperature for more than 2 hours.

Refrigerate leftover baked pizza within 2 hours in a covered container and use it within 3–4 days. For a crisp base, warm slices in a covered frying pan over medium-low heat until hot, then uncover briefly to crisp the bottom. You can also reheat them on a tray in a 375°F (190°C) oven. Reheat leftovers to 165°F (74°C), checking the centre with a food thermometer, and avoid reheating the same portion repeatedly.

Frequently Asked Questions

Does this recipe make 500 g of dough?

No. It uses 500 g of flour and makes about 842 g of dough before the semolina used for dusting. Divided evenly, that gives four dough balls of roughly 210 g each, a practical size for individual pizzas in an Ooni oven.

Can I use plain flour instead of 00 flour?

Yes. Plain flour can make a perfectly usable pizza, although it is generally less strong and elastic than 00 or bread flour. Handle it gently, avoid adding extra flour while kneading unless the dough is genuinely unworkable, and allow it to rest if it resists stretching.

Can I make the dough without a long cold ferment?

Yes. Leave the covered dough balls at room temperature until they look aerated and stretch without snapping back, often around 3–4 hours after shaping. Room temperature and yeast activity vary, so use the dough’s appearance and feel rather than relying only on the clock. The shorter rise gives a less developed flavour than the overnight method.

Why is my pizza sticking to the peel?

The dough may have been left on the peel too long, or the sauce may have made the base wet. Dust the peel lightly with semolina, shape and top each pizza just before baking, and shake it gently before launching. If it sticks, lift the edge and add a little semolina underneath rather than pushing the pizza onto the stone while stuck.

Do I need an infrared thermometer for an Ooni?

It is useful because a very hot oven does not always mean the stone is ready; the flame can heat the air faster than the cooking surface. An infrared thermometer gives a quick stone reading. Without one, allow the oven to preheat thoroughly according to its instructions and watch the first pizza closely, since the bake time can vary with stone temperature and oven model.

Can I freeze the dough after it has risen?

Yes. Freeze the divided balls in airtight containers once they have been shaped, preferably after their initial room-temperature rise. Thaw them in the refrigerator overnight and give them about 2 hours covered at room temperature before stretching. If a thawed ball feels tight, let it rest a little longer instead of pulling it thin by force.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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