Flour, salt, water and yeast: What do these simple ingredients have in common? They come together to create the perfect foundation for any good Italian pizza. Say hello to our classic pizza dough recipe, which is sure to become a beloved staple for your household. 

The beauty of making your own dough is the delicious texture and flavour, coveted puffy crust, a soft, easy-to-fold slice and, of course, the fragrant, freshly-baked-bread aroma. Think of it as your pizza canvas, the base for any topping your culinary heart desires, from burrata and steak to crème fraîche and basil. 

From there, we recommend starting with our Classic Pizza Sauce, and if you’re not sure where to start for toppings, we’ve got hundreds of pizza recipes to get you inspired. 

Note: Exciting news! We've enhanced our signature Classic Pizza Dough recipe for an even tastier experience. Our culinary team carefully refined the ingredients and methodology, and while we've made improvements, we've stayed true to the essence of the original. If, however, you loved the old recipe and still want to use it, here are the ingredient amounts (you can follow the same process) for four 250-gram dough balls for four 12-inch (30-centimetre) pizzas, or three 330-gram balls for three 16-inch (40-centimetre) pizzas with a dough hydration of 60%:

• 364 grams (1 ½ cups or 12.8 ounces) lukewarm water
• 9.2 grams (3 ¼ teaspoons) active dried yeast or 7 grams (2 ½ teaspoons) instant dried yeast or 20 grams (2 tablespoons) fresh yeast 
• 607 grams (4 ¼ cups or 21.4 ounces) “00” flour, plus extra for dusting
• 18 grams (4 teaspoons) sea salt

If you prefer fresh yeast, use 20 grams (2 tablespoons) and either mix the yeast into the water and let sit for 3 minutes (rehydration method) or crumble it over the flour and then add the water (dry blend). We always suggest checking the activation instructions on your yeast packets and testing accordingly. 

“Juicy and sweet tomatoes with a hint of garlic, salt and basil make this the ideal pizza sauce for enhancing the flavour of your Classic Pizza Dough base,” says Ooni CEO Kristian Tapaninaho. And we couldn't agree more! 

Taken from our cookbook, “Ooni: Cooking with Fire,” and made on a hob in less than 30 minutes, this recipe is sure to become your go-to pizza base.

The secret in this classic pizza sauce recipe is choosing high-quality tomatoes that will make a noticeable difference to the flavour. We like to go for canned San Marzano tomatoes, the traditional choice for Neapolitan pizzas. With their fleshy texture, low amount of seeds and slightly sweet flavour, this variety of plum tomato has been used in Italy and across the world for generations. 

Add fragrant garlic, fresh basil, olive oil, sugar and a dash of salt and pepper and you’ve got a sauce that would make any nonna proud. 

At Ooni HQ, we make and eat pizza most days of the week. However, no matter how practised you are at making, stretching, topping and launching your pizza, there are times when it just doesn’t work out. Maybe you’ve started topping your pizza and suddenly you realise there are holes in the base. Or, you’ve overstretched your dough and it ends up way too thin, and splits when you layer up your toppings. Maybe you might’ve forgotten to flour your peel before you laid out your pizza base and now it’s stuck and won’t slide off the peel into the oven. No matter the scenario, please don’t fear – your pizza can still be salvaged! This is where the Recovery Calzone comes in to save the day. This is a handy trick for when you don’t want your problem pizza to become a total fail. These steps will work for a pizza base that has a hole or holes on one side, but not all across the base.

What could be better than a classic Margherita pizza? A star-shaped, stuffed crust Margherita designed for pulling apart and sharing. It’s the perfect showstopper for the festive season.

Our collection of holiday season pizzas uses leftovers like you’ve never seen them before! Using leftovers from our recipes for Roast Turkey & Baby Leeks with Herb Butter and Baked Camembert with Honey & Thyme, this pizza combines all of the hallmark flavours of the holidays to guarantee that warm, fuzzy, festive feeling – all in one slice.

Our easy Pizza Dough Cinnamon Rolls are cooked in our cast iron skillet and glazed with a sticky, sweet icing. Use our Classic Pizza Dough recipe in a new and delicious way to level up your morning coffee or wow with an after-dinner dessert!

Love pizza but need a pizza dough that loves you back? Your days of eating store-bought, cardboard-like crusts are over! For those avoiding gluten, our awesome gluten-free pizza dough recipe uses a certified gluten-free flour brand and is super easy to make. For this recipe, we use Caputo Fioreglut Gluten Free Flour. If you prefer to use a different gluten-free flour, it’s important to note that the results will vary significantly and may require different quantities of water, yeast and/or olive oil, plus different prove times and preparations. This recipe is our tried and tested method – it’s sure to reignite your love of pizza!

Dubbed New York City’s most iconic dessert, we put a seasonal twist on the traditional braided babka sweet bread using our super-easy pizza dough recipe. Twist up our Classic Pizza Dough for a whole new take on pumpkin pie this holiday season. Baked in our cast iron skillet, this showstopping sweet, spiced bread is perfect for kicking off your Thanksgiving and winter festivities!