If you’ve ever made pizza at home and thought “Something’s missing”, you’re not alone. The dough is what makes or breaks a great pizza, and when it comes to an Ooni pizza oven, the recipe needs to be just right.Don’t worry — we’ve tested, tweaked, and tasted our way through countless batches to bring you the perfect Ooni pizza dough recipe measured in cups.

We’ll walk through everything: ingredients, techniques, proofing, and baking tips — all in simple, easy-to-follow steps. Ready to make restaurant-quality pizza at home?

Let’s do it!

Cooking pizza in an Ooni oven isn’t quite the same as using a regular kitchen oven. These powerful ovens can reach 800–900°F (425–480°C) in just a few minutes. That intense heat gives us those beautiful leopard spots, crisp edges, and chewy centers we love.

But here’s the catch — the dough must be strong enough to handle the heat, yet soft enough to puff up beautifully. That’s why hydration and flour type matter so much.

When we bake in an Ooni, we’re aiming for a classic Neapolitan-style dough: light, airy, and flavorful. And yes — we’ll measure it all in cups, not grams!

Here’s what we’ll need for four 10–12 inch pizzas — perfect for a family pizza night!

• 4 cups all-purpose flour (or “00” flour for a smoother texture)
• 1 ½ teaspoons salt
• 1 teaspoon sugar (optional, for slight browning)
• 1 teaspoon instant yeast
• 1 ½ cups warm water (around 100°F / 38°C)
• 1 tablespoon olive oil (optional for a softer dough)

If you prefer a crispier crust, skip the olive oil. If you like it tender and flavorful, keep it in!

In a large mixing bowl, combine warm water and yeast. Give it a gentle stir and let it sit for 2–3 minutes until slightly foamy.

Now add flour, salt, and sugar (if using). Start mixing with a spoon or your hands until everything comes together into a rough, shaggy dough.

At this point, add the olive oil if you’re using it, and continue mixing until incorporated.

Don’t worry if it looks messy — that’s part of the process!

Transfer the dough onto a lightly floured surface. Knead it for about 8–10 minutes until it becomes smooth and elastic.

If the dough sticks too much, sprinkle a bit more flour — but be careful not to overdo it. Too much flour can make the dough tough.

A little trick: press your finger gently into the dough. If it bounces back slowly, it’s ready!

Place your dough ball into a lightly oiled bowl and cover it with plastic wrap or a damp towel. Let it rest at room temperature for about 1 to 2 hours, or until it doubles in size.

This is when the magic happens — the yeast ferments, creating those lovely air pockets that give our crust its signature texture.

Pro tip: If you have time, try a cold fermentation. Place the dough in the fridge for 24–48 hours. The longer it rests, the more complex the flavor becomes.

Once your dough has doubled, punch it down gently to release some of the gas.

Divide it into four equal pieces. Each will make a personal 10–12 inch pizza. Shape each piece into a tight ball by tucking the edges underneath.

Place the dough balls on a tray, lightly oil them, and cover again. Let them rest for at least 30 minutes before stretching.

This resting phase makes the dough easier to handle — no tearing or shrinking.

Before shaping the pizzas, fire up your Ooni and let it reach around 850°F (450°C). That might sound hot, but remember: this oven is built for speed and flavor!

If you have an infrared thermometer, check that the pizza stone surface is at least 750°F (400°C). That’s the sweet spot for the perfect char and chew.

Now the fun part begins! Take one dough ball and dust it lightly with flour.

Use your fingertips to gently press from the center outward, leaving a 1-inch border for the crust. Then lift it up and stretch it using the backs of your hands, rotating as you go.

Avoid using a rolling pin — it will press out all those lovely air bubbles we worked so hard to create.

Keep it simple! The high heat of the Ooni oven means less is more.

Here’s a classic combo we love:

• 2 tablespoons pizza sauce
• A few slices of fresh mozzarella
• A drizzle of olive oil
• A few fresh basil leaves

Too many toppings can weigh the dough down and make it soggy. Think light and balanced!

Slide your pizza onto a lightly floured pizza peel, then into the Ooni. Bake for 60–90 seconds, turning every 20–25 seconds so it cooks evenly.

Yes — that fast! The Ooni’s intense heat creates a crisp bottom, airy crust, and perfectly melted cheese in under two minutes.

Tip: Keep your eyes on it. The line between “perfectly charred” and “oops, too toasty” is only a few seconds long!

When your pizza is done, let it rest for a minute before cutting — this helps the cheese set slightly. Then slice it up and dig in.

That combination of crispy edges, soft center, and smoky flavor from the Ooni is unbeatable.

If you’ve never had a true Neapolitan-style pizza at home before, get ready — this will spoil you for all other pizzas.

Even after hundreds of pizzas, we’re still learning little tricks that make all the difference. Here are our top ones:

• Use “00” flour for the softest texture — it’s finely milled and built for high heat.
• Don’t overload toppings. Two or three ingredients max per pizza.
• Rotate often. Ooni ovens cook unevenly if you don’t turn the pizza every 20 seconds.
• Practice your launch. Lightly flour your peel and move quickly — hesitation can cause sticking.
• Experiment! Try adding herbs, garlic powder, or a touch of honey to the dough for your own signature flavor.

If you’re planning a pizza evening with friends, here’s a simple timeline that works every time:

This way, the dough gets a full day to ferment and develop that beautiful flavor and texture we all crave.

Making Ooni pizza dough in cups doesn’t need to be complicated. Once we understand the basics — hydration, fermentation, and handling — it becomes second nature.

The key is to enjoy the process. The kneading, the waiting, the smell of fresh dough rising — that’s all part of the magic.

And when that first bite hits? Crispy, chewy, slightly smoky perfection. That’s the Ooni difference.

So next time pizza night rolls around, skip the store-bought crust and make your own. Trust us — you’ll taste the difference, and your friends will ask for your secret recipe.

Now it’s your turn — fire up that Ooni, grab your flour, and make pizza night unforgettable!

Enjoy your meal! 🍕

Can’t wait to hear how yours turned out — drop me a comment below!

Thanks for being here! If you enjoyed the recipe, don’t forget to share it with your friends.

And if you’re still hungry for more, take a look at our earlier recipes — you might just find your next favorite!

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