An easy pizza dough recipe for thin and crispy homemade pizza. This dough recipe works well outside in your Ooni pizza oven or indoors on the Baking Steel. The dough is easy to make, just make sure you plan ahead! You need to make the poolish (pre-ferment) the night before the final dough mix. This method gives you a final dough with more depth of flavor and is easy to handle.

Check out the full YouTube video series: Thin & Crispy Yeasted Pizza Dough. f you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!

Part 1: Pre-Ferment. Mixing the Poolish.

Part 2: Mixing the Dough

Part 3: Forming Dough Balls & Final Fermentation

Baked in the Ooni Koda 16 Pizza Oven!

Baked on the Baking Steel!

Print Recipe

Thin and Crispy Pizza Dough

An easy pizza dough recipe for thin and crispy homemade pizza. This dough recipe works well outside in your Ooni pizza oven or indoors on the Baking Steel. The dough is easy to make, just make sure you plan ahead! You need to make the poolish (pre-ferment) the night before the final dough mix. This method gives you a final dough with more depth of flavor and is easy to handle.

Check out the full YouTube video series: Thin & Crispy Yeasted Pizza Dough. f you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!

Total Time1 day d

Course: Main Course, Pizza

Cuisine: American, Italian, Pizza

Keyword: Baking Steel, New York Style Pizza, Ooni, Ooni Koda 16, Pizza, Pizza Dough, Roccbox, Thin and Crispy, Thin and Crispy Pizza Dough

Servings: 4 pizzas

Author: Santa Barbara Baker

Ingredients

The Poolish

• 100 g Bread Flour I use organic bread flour from Central Milling or King Arthur.
• 100 g Water I use room temperature filtered water.
• 1/8 tsp Instant Dry Yeast

Final Dough Mix

• 200 g Poolish From above.
• 350 g Bread Flour I use organic bread flour from Central Milling or King Arthur.
• 250 g "00" Flour I use "00" Normal from Central Milling. If using Caputo, this is the blue bag. The red bag works great too, but less suited for the high heat of the Ooni.
• 20 g Whole Grain Flour In the video I'm using 10g of Whole Wheat Flour and 10g of Rye Flour.
• 380 g Water I use room temperature filtered water.
• 20 g Salt I use kosher salt or sea salt.
• 10 g Olive Oil I use California grown extra virgin olive oil.
• 1.5 g Instant Dry Yeast
• 1 g Barley Malt (optional) Adds a tiny note of sweetness and can increase fermentation activity. Feel free to leave it out.

Instructions

Mixing the Poolish (Pre-Ferment) – 12-24 Hours Before Final Dough Mix

• Watch the Video for the Full How To!
• Using a scale add 100g water to a 1-quart deli container. Add 1/8 tsp Instant Dry Yeast. Let absorb for about 1 minute. Stir.
• Add 100g bread flour and mix till all flour is incorporated. Cover tightly and let rest at room temperature for 12-24 hours.

Final Dough Mix – At least 8 hours before Pizza Time! A 24 hour or more cold ferment in the fridge is recommended for best results.

• Watch the Video for the Full How To!
• Weigh 350 g room temperature water in a 1 quart measuring cup. Add 1.5 g instant dry yeast. Let absorb for about 1 minute. Stir.
• Pour water and yeast mixture into the 1-quart deli container or small bowl containing the poolish. Mix with your hand till well incorporated.
• In a large bowl mix 350g bread flour, 250g "00" flour, and 20g whole grain flours.
• Add the water and starter mixture to the flour and stir just till flour is incorporated. Cover and let rest for 25 minutes at room temperature.
• Mix 20g salt, 30g water, and 1g barley malt (optional) in a small bowl (it will not fully dissolve)
• Begin folding and kneading the dough, working in the salt slurry small amounts at a time till fully incorporated, be patient. This should take 5-10 minutes. Cover the bowl tightly and let rest for 25 minutes. Watch the final dough mix video for the full how to.
• Gradually knead and fold 10g olive oil into the dough until fully incorporated and smooth. This should take about 5 minutes.
• Re-weigh your dough to get your final dough ball weight for each pizza.
• Cover tightly. Let bulk ferment at room temperature for about 2 hours till lively. (dough activity can vary greatly depending on your environment. In warmer temperatures keep an eye on it and go shorter about 1 hour, in cold temps this could take up to 4 hours)

Forming the Dough Balls & Final Fermentation (1 – 4 hrs after final stage of dough mix)

• Lightly oil a half sheet pan, dough tray, or 4 1qt glass bowls.
• After 1 to 4 hours uncover your dough (you want to see activity in the dough before proceeding but you can adjust your fermentation times between the bulk and ball ferments, if you went short on the bulk, go longer once the dough is balled up before it hits the fridge)
• Lightly dust a work surface with flour. With floured hands remove the dough from the bowl.
• Lightly dust the top of the dough with flour.
• Using a scale as you go. Divide the dough into 4 portions. I use a bench scrapper to cut the dough.
• Working with the dough in your hands form into balls, making sure to close. Watch the video for full instructions.
• Cover tightly. Let ferment at room temperature at least till you see activity in the dough (2-4 hours) before cold fermentation or continue fermenting at room temperature if using that day till ready to use (refrigerate dough balls if they look to be headed towards ''overproofed.")

Tempering the Dough (About 90 Minutes before baking pizzas if dough has been cold fermented)

• Temper the dough by removing from the refrigerator and allowing to come to room temperature before using.

Notes

If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!

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