Pizza Dough for Ooni Ovens

How to use pizza dough in an Ooni oven

The dough itself is only half the job. A clean launch, a properly heated baking surface and light toppings matter just as much when you are cooking at pizza-oven temperatures.

1. Defrost and relax the dough completely. Cold dough is more likely to shrink back and can be harder to launch.
2. Preheat your Ooni thoroughly. Follow the guidance for your exact Ooni model and allow the stone or baking surface to heat fully, not just the air inside the oven.
3. Stretch to around 12 inches. One standard Dough Dorks ball is approximately 260–270g and designed for a generous 12-inch pizza.
4. Top lightly. Too much sauce, wet cheese or heavy toppings can make launching difficult and slow the bake.
5. Launch promptly. Once the pizza is dressed on the peel, get it into the oven before moisture has time to glue the base to the peel.
6. Turn as needed. Home pizza ovens have hotter and cooler zones, so rotate the pizza to colour the crust evenly.

What flour should I use on the peel?

Use a light dusting rather than burying the base in flour. Many pizza makers like a blend that includes fine semolina because it can help the pizza move cleanly on the peel, but the important thing is to keep the underside dry and work efficiently.

Why is my Ooni pizza sticking to the peel?

Common causes are a damp base, too much time sitting on the peel, overloaded toppings or a small hole allowing sauce through to the peel. Build the pizza quickly, give the peel a gentle shake before launching and fix any tears before adding sauce.

Can I cook frozen dough straight in an Ooni?

No. The dough should be fully defrosted and relaxed before stretching. Frozen or semi-frozen dough will not open properly and is much more likely to bake unevenly.