Easy Ooni Pizza Dough - No Mixer, No Knead
An easy homemade pizza dough that is perfect for Ooni Pizza Ovens or any home pizza making. This instant yeast dough recipe can be me made easily by hand without the use of a mixer or extensive kneading. It makes an amazing pizza dough that is versatile enough to be used for multiple styles of pizza from Neapolitan inspired to thin crust New York style pizza. This dough may also be baked in a pan with great results. A beautiful and flavorful dough that just happens to be easy. I love pizza and I love this dough!
Servings: 4 15-inch Pizzas
Ingredients
- 400 grams "00" Flour I use "00" Normal from Central Milling. 11.5% protein (Caputo "00" Pizza Flour is 12.5% protein)
- 400 grams Bread Flour I use Artisan Bakers Craft+ Organic Bread flour from Central Milling. 11.5% protein. (King Arthur Bread Flour is 12.7%, if using KA, use King Arthur AP Flour 11.7% )
- 50 grams T85 Flour (or 25g each of bread flour and "00" or 25g whole wheat & 25g bread flour) For added flavor. I use T85 Flour or "Old World Bread Flour" (T80).
- 25 grams Salt I use kosher salt or sea salt.
- 10 grams Olive Oil I use California grown extra virgin olive oil.
- 2 grams Yeast I use Fleischmann’s Instant Yeast.
- 555 grams Water Filtered room temperature water.
Instructions
- Add flours to a large bowl and mix with a whisk or by hand. Set aside.
- Pour 555 grams (about 2.5 cups) room temperature water into a large bowl. Add 25 grams salt and stir to dissolve. Sprinkle 2 grams of instant dry yeast into the bowl of water and let sit about a minute, stir to dissolve.
- Add the flour to the bowl. Using your hands mix and pinch the flour just till all dry flour is incorporated and a shaggy dough has formed. Cover and let rest to allow the water and flour to absorb more fully, about 5-15 minutes.
- After the dough has rested, uncover and drizzle 10 grams of olive oil over the surface of the dough. Work the oil into the dough by folding and kneading briefly until fully incorporated, about 1-3 minutes.
- Cover tightly and bulk ferment in a cool place (about 60F) until the dough has almost doubled and appears lively, about 12 hours (I do this overnight)
- While the dough is bulk fermenting lightly oil and flour 4 bowls, a half sheet pan or dough tray to store your dough balls. If I pan the dough at this point for pan style pizza I will only use oil or butter in the pan. Cover tightly. Let rest for about 30 minutes before placing in the refrigerator.
- Let cold ferment for at least 8 hours. Dough may be used the same day or stored in the refrigerator up to 5 days. Temper the dough by removing from the refrigerator and allowing to come to room temperature before using about 30 minutes to an hour before baking.
Notes
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