BEST PIZZA DOUGH FOR OONI RECIPES

Steps:

• In a bowl, combine the water, yeast, salt and sugar, and mix until well combined.
• Using an electric mixer fitted with a dough hook, pour the water mixture into the mixing bowl. Add the flour and mix on a low speed until the liquid is completely absorbed. Add the olive oil and continue mixing on a low speed for 5 minutes, or until the dough is smooth, elastic and only a little bit sticky.
• Turn the dough out onto a lightly floured work surface, and divide the dough into two equal portions. To ensure the dough portions are exactly equal, use the Ooni Dual Platform Digital Scales. Shape each into a ball, place each in an airtight container and refrigerate for 24-72 hours to cold prove the dough, or until the dough has doubled in size.
• Remove the dough from the refrigerator 1-2 hours before baking.
• Fire up your Ooni pizza oven. Aim for 700˚F (370˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
• Using a small amount of flour, dust your Ooni pizza peel. Stretch the first pizza dough ball out to 16 inches and lay it out on your pizza peel and add your preferred toppings. We recommend using our recipe for New York-style Pizza Sauce!
• Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza so it cooks evenly on all sides. It should take about 3 minutes to cook.
• Once cooked, remove the pizza from the oven, slice and serve!

Steps:

• Note that you’ll need to start in advance, preparing this recipe by the morning of the day before you want to cook pizza. You’ll also need to have your active, mature sourdough starter ready to go – it’s mature when you’ve been feeding it regularly in the days leading up to starting this recipe.
• Build the levain mixTo make the levain mix, take a tall jar and combine the 50g of sourdough starter with the flour and water. Mix until fully incorporated. Cover and leave to sit at room temperature for 3-4 hours, or until doubled in size. A nice trick is to put a rubber band around the jar where the line of the levain is when you mix it, so you can check how much it’s growing and be sure that’s doubled.
• Build the final mixOnce the levain mix is ready, it’s time to make the final mix. In a large bowl, dissolve the salt into the water. Stir it until it’s completely dissolved. Add the 200 grams of levain mix, and stir until dissolved. Slowly add the flours, and mix together using your hands. The key is to incorporate the flour slowly so that the dough hydrates fully. Leave to rest on your kitchen countertop uncovered for 10 minutes before beginning the initial kneading. 
• Knead the pizza doughOnce rested, dust your work surface with flour and begin to knead the dough. If kneading by hand, use the palm of your hand and push the dough in a forward motion to the point that it is almost tearing. Pull the dough back onto itself, rotate it, and push with your palm again. This will take around 10-15 minutes. Alternatively, you can also knead the dough using a stand mixer – mix the dough on low speed for 10-15 minutes, then at a higher speed for 5-10 minutes. The dough is finished kneading when it’s smooth, bouncy and its shape bounces back after pressing into the dough with your fingers – this means the gluten structure has developed and the dough is giving some resistance. You should be able to squeeze it and pull it without any tearing.On your work surface, tighten up the dough by tucking the edge of your hand under the dough and pulling it towards you, moving your way around the edge of the dough to keep tucking the edges underneath. This will help to smooth out the surface of the dough and ensure an even fermentation.
• Bulk ferment the doughAdd a little olive oil to a large bowl or tub, spreading it around using your fingers to coat the container. Place the dough inside and cover with a cloth or the lid, and leave to bulk ferment at room temperature on your kitchen countertop for 3 hours. The dough is finished bulk fermenting when it’s at least doubled in size and has lots of air bubbles appearing under the surface.
• Divide & ball up the pizza doughPortion the dough into 3 or 4 equal pieces, depending on the size of your pizza. Shape each piece of dough into a ball using the same technique as tightening up the bulk dough – place the dough piece on the countertop and pull it towards you from the edge furthest away from you, tucking the edge of your hand under the dough. Keep doing this around the edge of the  and pulling it towards you, moving your way around the edge of the dough piece until it’s smooth and round.Once shaped, dust a proving tray with flour or line a baking tray with parchment (baking) paper, and place the pizza dough balls on the tray. Cover with a cloth or the tray’s lid and place inside the fridge to cold prove overnight for 24 hours.
• Stretch, top & cook your pizzas!Once the cold prove has finished, bring the pizza dough balls back up to room temperature by removing them from the fridge and leaving the tray on your kitchen countertop for around 2 hours. It’s important they’re at room temperature before you start stretching the pizza dough, or it will be too tight and impossible to stretch.Once they’re ready to go, stretch, top and cook your pizzas! Check out all our pizza recipes for a huge range of topping ideas.To cook the pizza, fire up your Ooni pizza oven, and aim for 500˚C (932˚F) on the stone baking board inside.Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12”/16” and lay it out on your pizza peel. Top as desired, then slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly. Serve and enjoy!