Got a pizza oven and want to fire it up? Try this Ooni pizza dough recipe, which works with any type of outdoor pizza oven! This dough makes the perfect supple crust that’s ideal for firing at high temperatures. It comes out light and chewy on the inside and charred on the outside, with the perfect hydration ratio for cooking at high heat. Here’s how to do it! Jump to the recipe below, or review our best practices first.
The best pizza you can make at home? Pizza in an outdoor pizza oven. Luckily, there are many great pizza ovens on the market these days. We own and have extensive experience with both the Ooni pizza oven and the ROCCBOX: and this recipe works perfectly with both! Here’s what we’ve learned in our research about what makes the best Ooni pizza dough recipe:
This Ooni pizza dough recipe is straightforward, but it does take some practice. Here’s what to expect in the dough making process:
How To Make The Best Chewy Pizza Dough Recipe
Stretching the dough is the trickiest part of the Ooni pizza dough process (outside of cooking it, of course!). You’ll need to stretch it into an 11-inch circle.
Alex has been making Ooni pizza dough for years and has a slightly different method for the pizza peel. He noticed that cornmeal or semolina on the bottom can tend to burn slightly in a pizza oven. So he prepares and tops the pizza dough first on our conveyorSuper Pizza Peel (so he can avoid using semolina). Then he uses the conveyor to place the dough onto the stainless steel pizza peel that comes with the oven. It’s a bit of a workaround, but it’s our best practice! You can still use cornmeal and semolina with great results.
Another tip: we like using this ROCCBOX turning peel to rotate the pizza while it cooks in the oven, which is very helpful. You can use the nonstick peel for transfer (which comes with the oven).
Stovetop Pizza For A Hot Summer Day
Here at A Couple Cooks, we’re a bit pizza oven obsessed. We’ve owned an Ooni pizza oven for several years, and just added a ROCCBOX to the family. Here’s our two cents on the best pizza oven after years of experience:
What’s the best Ooni pizza recipe? Honestly, a great Margherita with tangy tomatoes and gooey cheese really can’t be beat. Here are a few of our top ideas for pizza recipes to make in an Ooni pizza oven:I love this Easy Homemade Pizza Recipe! I have been perfecting this recipe for years. It is quick to put together and so versatile. I’ll give you lots of tips, tricks, and ideas to get the best homemade pizza to ever come out of your wimpy, not-wood-fired oven!
Yesterday my 18-month-old son Edison was snuggling with me after waking from his nap. He saw a large freckle I have on my arm. Reached out his finger to touch it. Then dove in and tried to take a bite out of it.
Stove Top Pizza
Have you guys heard of that Japanese game show where they lock people in a room and whoever finds the piece of furniture made of chocolate first, wins? For real. Contestants have to go around biting chairs and door handles.
I’m sure they’d never let toddlers onto the show, but if they did I’d be willing to bet a lot of money that Edison would destroy all contenders. I have the bite marks to prove it!! Little monster!
Are you a pizza person? (Is there a person who is not a pizza person?) We do pizza every Friday at our house! We usually make it right here at home. (not always. Sometimes you just need to order pizza, amiright?) I’ve been making homemade pizza for years and years, and have lots of tips and tricks to share.
Homemade Sicilian Style Pizza
Today’s post is part of a 3-part series! First I shared my recipe for Easy Homemade Pizza Sauce. Then I posted about Pizza Dough and everything you need to know to get the perfect crust. Today we are putting it all together to make the best homemade pizza! Way more tasty than eating (chocolate?) freckles.
Here are the basics. I go into LOTS of detail in the post below, (and in my two sister posts, Pizza Sauce and Pizza Dough), so keep reading for more info.
The best part about pizza is that it is actually pretty quick if you have everything ready to go. I’m going to share my exact method for baking pizza that I have been using for about 10 years now. It’s tried and tested, and results in delicious, crispy-edged, perfectly cheesy pizza every time.
Perfect Neapolitan Pizza Recipe
The first thing you must do is preheat your oven up as high as it will go. It takes longer than you think to heat your oven up all the way! You want to give your oven at least 30 minutes to preheat. If you have a pizza stone, make sure it’s inside the preheating oven.
The answer is always going to be: as hot as your little oven can go. For nice ovens, this can be up to 550 degrees F. For kinda crappy ovens, they are not going above 475 F. Pizza is traditionally cooked in 900 or 1, 000 degree ovens. We can’t get our ovens at home quite that hot, but we want to get as close as we can. Figure out what your oven can do and crank up the heat.
Have towels ready to go by your smoke detector! If you have any food particle that drops to the oven floor (oil, sauce, cheese), it will start smoking and set off your alarm right away.
We're Loving This Genius Gift For Cooks: Stove Top Pizza Oven
Start out with about 12-16 ounces of dough. I worked really hard to perfect my Pizza Dough recipe and highly recommend it! But any pizza dough, homemade or store bought, will work for this recipe.
Prepare your work surface. I know most people dust the counter with flour, but I find that you risk ending up with a tougher dough this way. Too much flour = tough crust. (If your dough is very sticky, using flour is going to be just fine).
Place your ball of dough in the center of your work surface and use your hands to press it down, starting from the center. Keep gently patting out the dough, moving the dough outward from the center. I like to leave a pretty healthy crust on the edges of my dough.
Margherita Pizza Recipe
Continue patting and stretching the dough gently with your hands until it is about 12 inches across. Of course you can use a rolling pin if you want! (Use your hands to lift up the edges of the pizza when you are done to get more a lip for the crust.)
At this point, transfer the dough to a square of parchment paper. I highly recommend using parchment paper because it’s SO much easier transferring your pizza into the oven.
Stretch and arrange the dough on the parchment paper. The dough shrinks a bit when you pick it up to transfer, just gently stretch it out again.
Top 5 Tips For Using A Gas Pizza Oven + Sourdough Pizza Recipe!
Drizzle a bit of olive oil over the top of your dough. Use your hands or a pastry brush to rub the oil all over the top of the dough, especially the edges of the crust. This layer of oil helps the toppings stay separate from the dough, helping it cook more evenly. It also tastes delicious, especially on your crust, hello.
A pizza peel is that wooden board with a handle that you see restaurants using to transfer pizzas in and out of the oven. I don’t have one, because a flat baking sheet works just as well, and takes up less space in my kitchen. But I’m sure you will feel super fancy using a special peel?? You do you. You’re going to need something flat for this next step:
Once the oven is up to temperature, we are going to do a 1 to 2 minute par bake. This step is technically not necessary, but I never skip it. It guarantees a thoroughly cooked crust. Nobody wants a doughy pizza, yuck.
Sheet Pan Pizza
The parchment paper onto your pizza stone, pizza pan, or baking sheet. (I always just pull on the paper to move it onto the stone). Transfer to your stone or pan, shut the oven door and bake for 1-2 minutes, until it is slightly puffed.
Use your pizza peel or flat baking sheet to remove the pizza (still on the parchment paper) from the oven. Poke down any bubbles. Leave the crust on the peel while you add the toppings.
You can use pre-shredded regular (low moisture) mozzarella from the store. It’s what I use most of the time. Mozzarella that you shred yourself is going to melt better though. The shredded stuff has anti-caking agents added to it that inhibits melting.
How To Make Stovetop Pizza
If you are feeling fancy, you can also try out fresh mozzarella. (all the final photos in this post actually show regular low-moisture mozzarella fyi) You can find fresh in the deli section of your grocery store. While you are there, pick up a block of parmesan so you can add
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