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Few things are as satisfying as a pizza made entirely from scratch. With the right flour and a little patience, you can make dough at home that rivals the best pizzerias in Naples. This recipe uses Molino Dallagiovanna tipo 00 flour and is tailored for an Ooni gas pizza oven, which reaches temperatures of 450 to 500°C (840 to 930°F).

The secret comes down to two things: the flour and the time. Do not rush it.

What makes tipo 00 special?

Tipo 00 is the finest grind classification used in Italy. The flour has low starch and high protein content, producing a smooth, easy-to-knead dough with strong gluten structure. That is exactly what you need for a Neapolitan pizza with an airy cornicione (crust) and a thin, crisp base.

Recipe: pizza dough for 6 medium pizzas

Ingredients

Timing

• Preparation: 20 minutes
• Proofing: 8 to 24 hours (cold fermentation recommended)
• Baking: 60-90 seconds per pizza (Ooni at full power)

Method

Step 1: Dissolve the yeast

Dissolve the yeast in the lukewarm water and let it sit for 5 minutes. Never use hot water, it will kill the yeast.

Step 2: Make the dough

Add the flour to a large bowl. Pour in the yeast water gradually while mixing. Add the salt once the dough starts to come together, never at the same time as the yeast. Knead for 10 to 15 minutes by hand, or 8 minutes in a stand mixer with a dough hook, until the dough is smooth and elastic.

Step 3: First rise

Shape the dough into a ball, cover the bowl with plastic wrap and let it rest at room temperature for 2 hours.

Step 4: Divide and cold ferment

Divide the dough into 6 equal balls of approximately 270 grams each. Place them in a sealed container or on a lightly oiled tray covered with plastic wrap. Refrigerate for at least 6 hours, preferably overnight. This slow fermentation develops flavour and gives the dough structure.

Step 5: Bring to room temperature

Remove the dough from the fridge 1.5 to 2 hours before baking. Cold dough is stiff and tears easily.

Step 6: Stretch

Do not use a rolling pin. Press the dough flat with your fingers and stretch it by draping it over your knuckles. Let gravity do the work. This keeps the air bubbles in the crust intact.

Step 7: Baking in the Ooni

Preheat the Ooni for at least 30 minutes at full power. The stone should reach 450-500°C (840-930°F). Launch the pizza onto the hot stone and bake for 60 to 90 seconds. Rotate the pizza a quarter turn every 20-25 seconds for an even colour. The crust will puff up quickly and char in spots. That is not burnt, that is Neapolitan.

Tips

• Less yeast, more time. A small amount of yeast combined with a long cold ferment gives far more flavour than a quick rise. With an Ooni this matters even more: the dough needs to withstand extreme heat without tearing.
• Weigh everything. Volume measurements do not work well for dough.
• Go easy on the toppings. Less is more on a Neapolitan pizza. A thin layer of tomato sauce, mozzarella and a few basil leaves is all you need. Wet toppings will make the base soggy at high temperatures.
• No olive oil in the dough. At 500°C the heat does all the work. Oil in the dough is unnecessary and not in keeping with the Neapolitan style.
• Dry your mozzarella. Remove excess moisture from mozzarella before baking. At 500°C liquid evaporates almost instantly.