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!
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 conveyor Super Pizza Peel (so he can avoid using semolina).
There are many reasons your pizza burns. The most obvious is temperature and time, but also the ingredients in your dough, excess flour and use of cold pizza dough can result in a burnt crust. The method you use to bake your pizza also determines how fast it will burn, depending on the heat source. How hot should my OONI pizza stone be?
The Fyra is also great for cooking steak, bread, meat, vegetables, and more. You’ll be blown away not only by what all you can cook in an Ooni Fyra, but the flavor that the wood pellets and high temperatures add to your food. The Ooni Fyra preheats in 15 minutes, which is comparable to the average kitchen oven. What can I cook in OONI Koda?