Note
- Dough hydration: 65%
- Preparation: Measure all your ingredients ahead of time. Split the water into two containers: 700g in one and 80g in the other.
- Water temperature: Use cool, room temperature water for best results. In the summer, chill your water in the fridge for up to 2 hours before use.
- Dough temperature: Our recommended target temperature for finished dough is typically 21–26ºC (70–79ºF) to promote proper fermentation. The ideal range may vary based on the season and your climate:
- Cooler months: 23-26ºC / 73-79ºF
- Warmer months: 21-23ºC / 70-73ºF
- Yeast adjustments: In warm environments above 28ºC / 82ºF, reduce the yeast by 50% to prevent over-proofing.
- Scalable recipe: Want to make less or more? Easily adjust this recipe by halving or doubling the ingredients to fit your needs. For more options, use the Ooni app Dough Calculator for complete flexibility.
- Baking temperature: Heat your Ooni oven to between 400 to 450 °C / 750 to 842 °F. Use an Ooni Infrared Digital Thermometer to check that the middle of your pizza stone is also at 400 to 450 °C / 750 to 842 °F.
- Mixing speed: The mixing speed for this recipe is 15% / 90 rpm. You can add ingredients while the Halo Pro bowl is in motion by using the Splash Guard and pouring spout, or take advantage of the built-in timer to automatically stop the mixing process at each step.
- Perfect timing: A good pizza dough lives or dies by its mixing and rest times. For the mixing and rest timings throughout this recipe, we strongly recommend that you use Halo Pro’s inbuilt timer. Halo Pro will automatically stop when the timer is complete, which will prevent overmixing.
- Add the yeast and 700g of water into Halo Pro’s bowl. Set Halo Pro to mix for approximately 1 minute at 15% speed / 90 rpm to dissolve the yeast.
- Carefully add all the flour to the bowl and mix for 7 minutes at 15% speed (90 rpm).
- Add 40g from the 80g of remaining water to the bowl and mix for 2 minutes at a speed of 15% / 90 rpm.
- Sprinkle in all 36g of salt and mix for a further 1 minute.
- Add the remaining 40g of water and mix for 4 minutes at 15% / 90 rpm speed.
- Set the timer for 10 minutes and let the dough rest in the bowl with the Splash Guard closed.
- After resting, perform a final mix at 15% speed / 90 rpm for 30 seconds. Turn off Ooni Halo Pro.
- Tilt the mixer head open and remove the Breaker Bar and Spiral Dough Hook attachments. Keep the bowl attached to Halo Pro. Use the Ooni Bench Scraper to remove the dough and transfer it to a clean Ooni Pizza Dough Box or airtight container.
- Let the dough prove for 18 to 20 hours at room temperature (approximately 16 to 20°C / 60 to 68ºF).
- 5 to 6 hours before making pizza, put the fermented dough onto a lightly floured worktop. Divide the dough into 8 x 250g portions using the Ooni Bench Scraper and Ooni Dual Platform Digital Scales.
- Lightly flour your hands, then gather each portion of dough into a taut ball.
- Place your dough balls into Ooni Pizza Dough Boxes, cover with an airtight seal and prove for 5 to 6 hours or until they double in size. This could be as soon as 2 to 3 hours in a warm environment, so keep an eye on them.
- If your plans change, you can slow-ferment by refrigerating it overnight to use the following day. Before using, you may need to re-ball the dough and let it come to room temperature until it doubles in size.
- It’s time to get cooking. Fire up your Ooni oven of choice and enjoy.
Marco Fuso
My name is Marco Fuso, an Italian pizza chef with 26 years of experience. Baking runs in my blood – my mother’s side of the family are all bakers, inspiring my passion for the white art of dough-making. I’m proud to have developed this recipe by using the Ooni's Halo Pro Spiral Mixer. Follow me and my art of pizza on Instagram @marco_fuso_pizza
