Ooni Neapolitan Pizza Dough
Serves 4 · Prep 25 min · Cook 2 min — 65% hydration 00-flour dough making four ~245g balls, with a 2-hour bulk rest and a 24–72 hour cold ferment before baking in the Ooni.
- 600g 00 flour (Caputo Pizzeria or similar)
- 390ml water (cold, around 20°C)
- 16g fine sea salt
- 0.5g instant dried yeast
- 2 tbsp extra flour for dusting (or part semolina)
- Dissolve the salt in the water. Reserve a small splash of water separately for the yeast.
- Dissolve the yeast in the reserved splash, then combine with the salted water — keep yeast and salt apart initially.
- Add the flour gradually, mixing by hand until a rough dough forms with no dry flour left.
- Knead 10–15 min until smooth, elastic and passing the windowpane test.
- Shape into a ball, cover and rest at room temperature for 2 hours.
- Divide into 4 equal portions (~245g each) and shape into tight balls by tucking the edges under and rolling on an unfloured surface.
- Place in a lightly oiled tray or individual containers, cover tightly and refrigerate 24–72 hours (48–72 is best).
- Take the dough out 2–3 hours before launching so it fully relaxes.
- Flour the work surface, press the ball flat with your fingers, then stretch to ~30cm using gravity and the backs of your hands. Never use a rolling pin. Launch immediately from a floured peel.
5 balls: 750g 00 flour, 488ml cold water, 20g fine sea salt, 0.6g instant dried yeast. Method and timings identical.
Hydration is 65%. If it's too sticky, drop to 62% (372ml water) until your technique is solid.
0.5g yeast is intentionally tiny — the long cold ferment does the work.
Caputo Pizzeria (blue bag) is the benchmark. Avoid bread flour — the higher protein fights back when stretching.
Aim for 450–500°C stone temperature (check with an infrared thermometer); a 12-inch pizza cooks in 60–90 seconds.
Swapping some launch flour for fine semolina reduces sticking dramatically.