Classic Pizza Dough for Ooni Volt 12 Electric Pizza Oven

Simple, straightforward and foolproof, this classic dough recipe is our go-to when it comes to making pizza. With instructions on how to mix, knead, form and cook, this guide walks you through every step of making a cheese pizza with Ooni Volt. 

One hallmark of our classic dough is the speed at which it comes together. Ready to cook in just 4 hours, it’s a great recipe for those days when you decide at lunchtime that you want pizza that night for dinner. While using a stand mixer to knead your dough will keep things hands-off and easy, kneading by hand isn’t a strenuous process and only takes a few extra minutes.

After just twenty minutes of preheating time, your Ooni Volt will be piping hot and ready to cook. From there, all you need is 5 to 6 minutes for a tasty pizza with a crisp yet chewy base that’s covered in bubbly, melty cheese. 


Classic Pizza Dough for Ooni Volt 12 Electric Pizza Oven

Note

While you can use this dough recipe in any one of our Ooni ovens, the cooking instructions below are specific to an Ooni Volt. 


For the dough

1. Fill a bowl with lukewarm water and add the active dry yeast.

Use a whisk or fork to thoroughly mix until blended. In a separate bowl, combine the flour and salt, then add it to the water and yeast mixture.

2. If using a mixer: Fit the mixer with the dough hook and pour the flour and yeast mixture into the bowl.

If using a mixer: Fit the mixer with the dough hook and pour the flour and yeast mixture into the bowl. Turn the machine on at a low speed for 4 minutes, or until the dough is formed. Cover the dough with a dish towel and leave to rise in a warm place for about 2 hours, or until doubled in size.

If mixing by hand: Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the dough comes together in a ball. Dump the dough onto a lightly-floured surface and knead with both hands for about 10 minutes or until it’s firm and stretchy. Return it to the bowl. Cover with a dish towel and let rise in a warm place for about 2 hours, or until doubled in size.


3. Place the dough on a lightly-floured work surface and use a dough scraper to divide it into four 250-gram balls.

We recommend using a digital scale for accuracy. 


Two hands forming dough balls with an Ooni Pizza Dough Scraper and Ooni Dual Platform Digital Scales on a marble countertop.

4. Shape each piece of dough into a ball.

Place the dough balls in a sealable dough box, or on a baking sheet covered with a dish towel, then let them rest for 90 minutes. 

5. To make the sauce, mix together all ingredients in a bowl and set aside until ready to bake.

6. Preheat your Ooni Volt to 275 °C (650 °F).

When it has reached the desired temperature, turn the heat distribution dial so that most of the heat is coming from the lower heating element. Stop turning when you have 3 bars visible on the lower heating element and the remainder on the top heating element.

Tip: You can use the boost function to bring your stone up to temperature more quickly.



7. Place a dough ball on your lightly-floured work surface then use your fingers to push the air from the centre out to the edges.

Stretch the dough out into a 12-inch (30 centimetre) base and leave it on the worktop or lay it over your lightly-floured pizza peel. 

8. Top each pizza with 80 grams of tomatoes, 100 grams mozzarella, and 2 tablespoons (10 grams) of Parmesan.


Two hands sprinkling mozzarella and Parmesan on a pizza covered in tomato sauce on a marble countertop.

9. Open your oven, then slide the pizza off of the peel and into your Ooni Volt.

10. Cook the pizza for 5 to 6 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

At the 3-minute mark, give the pizza a 90 degree turn to ensure an even crust.

hand turning the timer dial on Ooni Volt 12 electric pizza oven

11. Remove the pizza from the oven, then slice, serve and enjoy.

Repeat with the remaining 3 dough balls.