Thin crust pizza dough recipe: It'll cope with everything you throw at it
Deep dish lovers, look away now!
It’s the eternal debate: thin & crispy, or deep dish pizza? Well deep dish lovers might wanna look away now, because this recipe will ensure you’re turning out the thinnest and crispiest pizzas known to all humankind.
The dough’s made super strong with flour and semolina, as well as being cooked for slightly longer at a lower temperature, so you end up with a deliciously crisp pizza that will never let you down, no matter how many toppings you attempt to load on it. And as we all know, we always try to put too many toppings on our pizzas…
The all-knowing pizza pros at Ooni have come up with this recipe, so once you’re ready to go, fire up your Ooni pizza oven and have the perfect slice (or six...) ready to go in less than a minute.
- 950g (33.5oz) 00 or 0 flour (95%)
- 50g (1.8oz) fine semolina flour (5%)
- 600g (21.2oz) water (60%)
- 30g (2 tbsp) fine sea salt (3%)
- 1-2g fresh yeast, 0.8g active dried yeast, or 0.7g instant dried yeast (0.1-0.2%)
- 20g (1 ½ tbsp) (2%) extra virgin olive oil
- Pour 80-90% of the water into the bowl of your mixer and dissolve in the yeast (if using ADY, leave to activate). Add half the flour and mix on the slowest speed until it turns into a paste like texture, then slowly add in the remaining flour.
- Once a rough looking dough begins to form, add a little more of the remaining water and continue mixing. Keep adding the water a little at a time, allowing the dough to absorb the water before adding more. When you only have a splash left, add the salt and remaining water and mix until fully incorporated. Finally, add the olive oil and mix.
- Once fully incorporated, turn the dough onto a lightly floured work surface and shape into a ball. Cover and let rest for 30 minutes. Once rested, portion the dough into five 320g balls. Place the balls in a tray/container, cover, and leave to rest for 2 hours at room temp.
- After two hours, place the dough in the refrigerator for 24-48 hours. Roughly 4-6 hours before you’re ready to start cooking, remove the dough balls from the refrigerator and leave to come to room temperature.
- Fire up your Ooni pizza oven. Aim for 350˚C (662˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.
- Using a small amount of flour, dust your pizza peel. Stretch the pizza dough ball out to 14" and lay it out on your pizza peel and add your desired toppings.
- If using gas, turn the flame completely. Slide the pizza off the peel and into your oven. Use the residual heat to slowly cook the pizza. After 1 minute, turn the pizza and cook for another minute before turning the flame back on to low. Keep turning the pizza to evenly brown the crust and finish it off. If using wood or charcoal, aim for a low flame for the duration of your cook.
- Once cooked, remove the pizza from the oven. Garnish with any extra toppings, and serve straight away!