Quick Pizza Oven Pizza Dough (Ooni-style)

We love pizza night at our house. When my kids were younger, we often would have Friday night pizza night using this easy recipe. Nowadays we don’t stick to the same schedule, but we still make pizza a couple times a month – at least. When I plan ahead I’ll use my favorite sourdough pizza recipe but sometimes I don’t plan ahead and we are craving pizza…right NOW! This quick pizza oven pizza dough is perfect for those nights that you don’t plan ahead. It can be ready start-to-finish in about 2 hours, with the bulk of that time going to the dough’s first rise.

Two Hour Neapolitan-Style Pizza

This Quick Pizza Oven Pizza Dough is a recipe for Neapolitan-style pizza. It is perfect for baking in an outdoor pizza oven. I use an Ooni Koda 16. Neapolitan pizza comes from Italy and is known for its thin and chewy crust. It bakes at a very high temperature (think 700-800 degrees Fahrenheit) for a short period of time (60-90 seconds). Many Neapolitan pizza oven recipes call for a small amount of yeast and a long rise in the refrigerator before baking in your pizza oven. This long rise time makes for a very flavorful pizza crust and if you have the time, it’s worth it! However, I love this quick and easy pizza recipe that only requires about an hour rise time for when you haven’t planned far enough ahead. This is my go-to quick and easy pizza recipe and I hope you love it as much as we do!

Type 00 Flour in Pizza Dough

I love using my Ooni pizza oven to bake pizza. Ooni’s instructions for the best Neapolitan-style pizza say to use Type 00 flour. Type 00 flour is known for making traditional Neapolitan-style pizza and it gives a crispy, thin crust while being chewy at the same time. In Europe, flour is categorized by how finely ground it is, not by protein content (which is what we use in America to categorize our flour). You can buy Type 00 flour used in Italian pizza crust in some stores (our local Kroger carries it now!) or on Amazon. For this pizza recipe, I highly recommend using Type 00 flour. It’s worth keeping a bag of flour on hand for quick, delicious pizza. If you want to make pizza using regular all purpose or bread flour, I would recommend making this sourdough version instead.

Knead the Quick Pizza Dough

This pizza dough comes together really quickly. Add the warm milk and water to the bowl of a stand mixer (my two favorites linked here and here). Pour in the sugar and yeast. You will smell the yeast start to activate pretty quickly. Add the olive oil and salt. Then turn your mixer on and start adding flour gradually. You are looking for the dough to be tacky but tender and for the dough to move to one side of the mixing bowl. Knead the dough for about 7-8 minutes, adding little bits of flour as necessary. Or you can knead by hand for about 10 minutes. Cover the dough with a dishtowel and let rise for about an hour, or until doubled in size. Waiting for the dough to rise is going to be the longest part of the pizza-making process. If you want to speed up the rise, put the dough in a warm place (I like to turn my oven light on and stick the dough inside the oven–but don’t turn the oven on).

Shaping Pizza Dough Balls

Before you turn the dough out onto a countertop, go ahead and turn your pizza oven on. The pizza oven will take a little while to heat up to 700-800 degrees. I like to turn my pizza oven on before I shape the dough balls. Once the dough has doubled in size, spread a little cornmeal on a baking dish or baking sheet. Dump out the risen dough and separate into equal portions. I like to make smaller, personal-sized pizzas, so I use about about 175 grams per dough ball (it makes an 8-10 inch personal sized pizza). To shape a ball of dough, pick the dough up in your hand and gently pull the dough together as you turn it in your hand, forming a ball. Then take the ball and tightly move it in a circular motion on the countertop to seal the ball. You should be left with a taught, round ball of dough. Put the ball onto the prepared baking sheet to rest.

Watch the video below to see how I pre-shape pizza dough balls

Short Second Pizza Dough Rise

I’m not sure that I can actually call this a “rise,” because it is really more of a rest. Cover the shaped dough balls with a kitchen towel for about 15-20 minutes while you prepare the pizza toppings. This gives the gluten just enough time to rest and relax, which will make the dough much easier to stretch and shape into a circular pizza. The dough balls will puff up just a bit but won’t fully rise. Once the balls have rested for about 15 minutes, begin shaping the pizzas.

Stretching and Assembling Pizza Dough

I use a wooden cutting board to assemble my pizza. Spread a little cornmeal on the bottom of the board. The cornmeal gives just a little friction to the base of the dough to keep it from sticking and helps it “launch” into a pizza oven. Stretch the dough into a circle with your hands and place the stretched dough on top of the cornmeal. Press the pizza into a circular shape and top with pizza sauce, chunks of fresh mozzarella and any other toppings you’d like. It’s best not to overload the pizza with toppings – let the simplicity of the ingredients speak for themselves. Mozzarella, tomato sauce and basil with a bit of olive oil–perfection!

Tips for Baking in an Ooni Pizza Oven (How NOT to burn the pizza dough)

The more you make pizza in a pizza oven, the easier this will become. Before putting your pizza in the pizza oven, double check that your pizza is not sticking to the board (if it is, lightly lift it off and add a little more cornmeal to the bottom), and scoot the pizza toward the end of the board. Launch the pizza with a quick thrust of the board into the pizza oven. Do not stick your fingers into the oven! Have a pizza peel and a fork nearby. Once the pizza has cooked about 45 seconds and starts to look crispy, pull it out with the pizza peel, rotate it 180 degrees (one half turn) with the fork and bake for another 30-45 seconds until the crust is perfect. If your crust starts to burn, turn the oven down a bit AND pull the pizza toward the front of the pizza oven instead of in the back of the oven (back=closer to the flame).

Can I use this dough in a Conventional Oven?

This pizza recipe works best in a pizza oven. I’ve made it many times in an Ooni Koda 16 pizza oven. You will get the best texture, taste and crispness using the high heat and baking stone of a pizza oven. If you don’t have a pizza oven, you can still make good pizza from this recipe, though you may want to check out this one instead. Move a pizza stone to the highest rack in the oven. Crank your home oven up to the highest temperature it will go (550 is the temperature I tested it at). Preheat the pizza stone in the oven and let it preheat for at least 30-40 minutes. This long preheat is crucial to the texture of the pizza dough. Turn the oven to broil and launch the pizza on top of the pizza stone. Bake right under the broiling elements for 2-3 minutes until baked through.

Quick Pizza Oven Pizza

Frequently Asked Questions

Can I refrigerate pizza dough?

Yes. If you want to make this recipe in the morning for use in the evening, go ahead and make the dough. Stick it in the refrigerator and pull it out to shape it about an hour before you’d like to use it. Alternatively you can make the dough, let it rise, shape the dough balls and then stick the dough balls in the refrigerator to use later in the day. If you want to make this dough a day or two ahead with an overnight, refrigerated rise, decrease the instant yeast in this recipe to about 1 gram (1/3 of a teaspoon).

How should I store leftover pizza?

Place leftover pizza in a ziplock bag or airtight container and place in the refrigerator for a few days. Re-heat before enjoying.

Do I have to use Type 00 flour for the Ooni Pizza Oven?

You don’t have to but I would only use type 00 flour for this recipe. I’ve successfully used bread flour (about 11-12% protein content) in recipes that call for a long and slow fermentation and rise. This sourdough pizza calls for a long rise, high hydration content and sourdough that helps to soften the gluten and produce a light and airy crust that mimics the type 00 flour.

Why do you use cornmeal instead of flour on the bottom of the pizza?

Cornmeal creates a little friction between the bottom of the dough and the board you are assembling your pizza on. This makes it easier to launch the pizza into the Ooni or other pizza oven. If you don’t have cornmeal on hand, you can try using a little extra flour.

Which is better: A Bosch Mixer or KitchenAid Mixer to knead pizza dough?

I love both of these mixers. If you are making a large batch of pizza dough, I would use the Bosch mixer. It has a very powerful motor and can mix large quantities of dough for a long time without over-heating the motor. For smaller batches I use a KitchenAid mixer. I think the clean up is a little easier on a KitchenAid, and it does smaller batches really well. Just make sure to watch that the motor doesn’t overheat–I’ve had mine for 6 years with no issues, but I have burned out a motor or two on a KitchenAid in my lifetime by over-kneading.

Looking for More Delicious Pizza Recipes?

Quick and Easy Pizza Oven Pizza Dough

Pizza night can be any night of the week with this easy Neapolitan style pizza dough recipe, specifically made for your outdoor pizza oven. Chewy, crispy dough with delicious flavor and the whole process start to finish in under 2 hours…that's my kind of pizza night!
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Prep Time 1 hour 40 minutes
Cook Time 20 minutes
Total Time 2 hours
Course Main Course, pizza
Cuisine American, Italian
Servings 6 8 inch pizzas


  • 1 cup water (240 grams) warmed to around 95 degrees F
  • ¾ cup milk (160 grams) warmed to around 95 degrees F
  • 1.5 teaspoons granulated sugar (5 grams)
  • 1 Tablespoon instant yeast (9 grams)
  • 1.5 Tablespoons olive oil (20 grams)
  • 1.5 teaspoons salt (9 grams)
  • 4-4.5 cups Type 00 Flour (670 grams) see recipe notes
  • cornmeal for dusting


Easy Pizza Oven Pizza Dough

  • To the bowl of a stand mixer, add the warm milk and water. Add the sugar, instant yeast, olive oil and salt. With the dough hook running, gradually add the flour until the dough pulls away from the sides of the bowl. When the dough feels tacky to the touch and not overly sticky, stop adding flour.
  • Mix the dough for 7-8 minutes on low speed until smooth. Alternatively you can knead the dough by hand for 8-10 minutes until smooth. Transfer the dough to a bowl or container. Cover and let rise for about an hour, until doubled in size.

Shaping, Assembling and Baking Pizza in a Pizza Oven

  • Preheat a pizza oven to 700-800 degrees (see recipe note about using a regular oven) at least 30 minutes before baking the pizzas.
  • Spread a light dusting of cornmeal on a baking sheet. Punch down the dough, release from the container and separate into 6 portions, about 175 grams each. Taking one portion at a time, pinch the dough together into a ball shape and drag in a circular motion on your countertop to form a taught, tight ball. Check out this video for a shaping tutorial. Place the ball on the cornmeal dusted baking sheet and repeat with the other pieces of dough. Cover the shaped dough balls with a kitchen towel and let rest for 15 minutes.
  • On a pizza peel or large wooden cutting board, sprinkle cornmeal to dust the board. The cornmeal provides the friction needed to launch the pizza into the pizza oven. Take one piece of dough and stretch it with your hands to form a circle. Place it on top of the cornmeal and continue working it around in a circle until you a 6-8 inch pizza shape.
  • Work quickly to top the pizza with about 2-3 Tablespoons pizza sauce (favorite sauce recipe on this post). Tear mozzarella into pieces and place pieces on top of the pizza dough. Tear the fresh basil and sprinkle with parmesan if desired. Check that the dough is not sticking to the board (this can happen if you don't work quickly enough). If it is sticking, unstick it with your fingers, add a bit of cornmeal if needed and try again.
  • Launch your pizza into the pre-heated pizza oven with a quick thrust forward. Let the pizza cook for about 45 seconds, then using the pizza peel pull the pizza out of the oven, turn it with a fork and return it to the pizza oven for another 30-45 seconds. This ensures that the pizza is cooked on both sides. You can watch a video of this process here.
  • Repeat the process with the rest of your pizza dough, adding whatever toppings you desire and enjoy!


Type 00 Flour: Most recipes for Neapolitan-style pizza call for special Italian type 00 flour. Italian type 00 flour can difficult to come by in a typical U.S. grocery store but can be easily found on Amazon. I have recently been purchasing this flour (it’s worth the cost for amazing pizza) at my local Kroger, so it is becoming more common in the U.S. 
Oven: This pizza recipe works best in a pizza oven. I’ve made it many times in an Ooni Koda 16 pizza oven. You will get the best texture, taste and crispness using the high heat and baking stone of a pizza oven. If you don’t have a pizza oven, you can still make good pizza from this recipe. Crank your home oven up to the highest temperature it will go (550 is the temperature I tested it at). Place a pizza stone in the oven and let it pre-heat for at least 30-40 minutes. This long pre-heat is crucial to the texture of the pizza dough. Proceed with the recipe as written and bake the pizza in the regular oven for 5-7 minutes, until the dough is puffed up and baked through.
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  1. I can fortunately attest to the deliciousness of your pizza recipes! Thanks for sharing! 🍕🧀🍅🥫😋

  2. Hi, I’m making this recipe now, and according to my King Arthur Flour package, 1C of 00 flour is 120G, so 4.5C would be 540G, so I’m a little confused about your notation of 670G – I don’t want to add too much so I’ll play this first one by ear, but would love some feedback on this for next time!

    1. This is a good example of why weight measurements are better than volume (cup) measurements. Everyone measures flour differently. King Arthur is saying they measure 120 grams of flour to 1 cup. Other places say they measure 150 grams to a cup. There is no one consistent measurement for a cup of flour. As many times as I’ve tried measuring 120 grams for 1 cup of flour, it never turns out that way. My cups are always 140-150 grams per cup of flour. So, I write all my recipes in grams to be precise and then I add in cup measurements because a lot of people like them. But I go off of my cup measurements because there isn’t a consistent amount – and I’ve met very few people who scoop flour at 120 grams consistently…it’s usually more than that. I hope that helps answer your question!