Tired of pizza crusts that just don’t seem to crisp up perfectly in your Ooni? The Ooni pizza oven has revolutionized home pizza making, bringing the fiery heat of a wood-fired oven to your backyard. But mastering the art of Ooni pizza isn’t just about the toppings; it starts with the crust. Achieving the perfect pizza crust in an Ooni can be challenging, requiring an understanding of how the high heat and unique cooking environment interact with your dough. This element is often the key to fantastic flavor and textures that you just can’t get anywhere else. This article will explore the best pizza crust options for your Ooni, considering factors like flour type, hydration, rise time, and cooking techniques, ensuring that every pizza you bake is a masterpiece.
Understanding the Ooni Oven Environment
The Ooni oven, celebrated for reaching scorching temperatures (often exceeding 900°F or 480°C), cooks pizzas incredibly quickly. This intense heat creates a unique cooking environment that demands a specific type of dough. The key is understanding that the top of the pizza and the bottom of the pizza get different levels of heat. With such high temperatures, you need a dough that can withstand this heat without burning before it fully cooks through. A poorly chosen crust can easily become charred on the outside while remaining doughy and undercooked on the inside. Therefore, selecting the right ingredients and techniques is paramount for achieving the ideal balance of a crispy exterior and a soft, airy interior.
Key Factors When Choosing Your Ooni Pizza Crust
Several factors play crucial roles in determining the success of your pizza crust in an Ooni oven. Let’s delve into the essential aspects that will guide you towards achieving pizza perfection.
Flour Power: Selecting the Right Type
The type of flour you use is foundational to your pizza crust. Each flour has its unique properties that influence the texture, flavor, and overall performance of the dough.
Italian ’00’ Flour: This finely milled flour, with a lower protein content, is often considered the gold standard for Neapolitan-style pizzas. It creates a soft, pliable dough that yields a delicate, slightly chewy crust. It’s the flour that most closely mirrors what you’d find in an authentic Italian pizzeria. However, ’00’ flour can be more expensive and requires a deft hand to avoid stickiness. It’s best suited for those aiming for the classic Neapolitan experience, seeking a light and airy crust.
Bread Flour: With its higher protein content, bread flour promotes strong gluten development, resulting in a chewier and more structured crust. This flour is more forgiving than ’00’ flour, making it easier to handle for beginners. While it may produce a slightly tougher crust compared to ’00’, bread flour excels in creating New York-style pizzas or thicker crusts with a satisfying chew.
All-Purpose Flour: The most readily available and versatile option, all-purpose flour is a good starting point for experimentation. However, its lower protein content means it won’t develop gluten as effectively as bread flour, potentially resulting in a less chewy crust. While not ideal for achieving the pinnacle of pizza crust perfection, all-purpose flour is a budget-friendly and accessible choice for those new to Ooni pizza making. It’s suitable for more rustic styles where extreme precision isn’t required.
Semola Flour: While not typically used as the primary flour in pizza dough, semola flour plays a vital role in pizza preparation. Semola flour is coarse and prevents sticking between the dough and pizza peel or other surfaces. Often it is mixed with other flours to add additional texture to the final product.
Hydration: Finding the Perfect Moisture Balance
Hydration refers to the water percentage in your pizza dough. The right hydration level is essential for achieving the desired crust texture. Lower hydration (around 50-60%) tends to produce crispier crusts, while higher hydration (65-75%) leads to airier, chewier crusts. Experiment to find the sweet spot that aligns with your preferred style and the specific characteristics of your flour.
Fermentation/Rise Time: Unlocking Flavor and Texture
Proper fermentation is essential for developing complex flavors and a desirable gluten structure in your pizza crust. Different fermentation methods offer varying results.
Short Fermentation: This method, typically lasting 2-4 hours, is quick and convenient. However, it yields a less flavorful crust compared to longer fermentation processes. It’s best suited for those with limited time or when a milder flavor profile is desired.
Cold Fermentation: This method, spanning 24-72 hours or longer, involves refrigerating the dough to slow down the fermentation process. This extended fermentation develops complex flavors, improves digestibility, and enhances the crust’s overall texture. Careful temperature control is crucial during cold fermentation to prevent over-proofing.
Bulk Fermentation vs Ball Fermentation: Bulk fermentation involves allowing the entire batch of dough to rise as one mass, while ball fermentation divides the dough into individual portions (dough balls) before rising. Both methods have their advantages and can be tailored to specific recipes and preferences.
Dough Ball Size and Weight
The size and weight of your dough balls directly influence the thickness and size of your finished pizza crust. Experiment with different dough ball sizes to find the ideal weight for your desired pizza size and crust thickness.
Best Pizza Crust Recipes for Your Ooni
Let’s explore some of the best doughs that work perfectly in an Ooni and how to make them:
Neapolitan-Style Crust (using ’00’ Flour)
This type of crust will provide you with a classic Italian crust. It’s thin, charred, and contains a puffy cornicione. The following recipe will make enough dough for about six 250-gram crusts.
Ingredients:
- 00 Flour: 1500 grams
- Water (cold): 975 grams
- Sea Salt: 45 grams
- Fresh Yeast: 5 grams
Instructions:
- Dissolve the yeast and salt in the cold water and set aside.
- In a large mixing bowl add the flour and then slowly add the yeast water mixture to it while stirring with a spatula. Mix until it forms a rough dough.
- Turn the dough onto a lightly floured surface and begin to knead. Knead the dough for 10-15 minutes until it’s smooth and elastic.
- Once the dough has been kneaded properly, cover and let rest for one hour.
- After it has rested, cut the dough into six equal pieces.
- Form each piece of dough into a tight ball.
- Place the dough balls into individual containers, or into a large container with space between them.
- Place the dough balls in the refrigerator for at least 24 hours.
- Remove the dough balls from the refrigerator about 2 hours before you plan to make your pizza.
New York-Style Crust (using Bread Flour)
A New York crust is slightly thicker than Neapolitan with a good amount of crisp on the outside and chewiness on the inside. It is known for being foldable when it’s done.
Ingredients:
- Bread Flour: 1500 grams
- Water (cold): 975 grams
- Sea Salt: 45 grams
- Fresh Yeast: 5 grams
- Olive Oil: 4 tablespoons
Instructions:
- Dissolve the yeast and salt in the cold water and set aside.
- In a large mixing bowl add the flour and then slowly add the yeast water mixture and olive oil to it while stirring with a spatula. Mix until it forms a rough dough.
- Turn the dough onto a lightly floured surface and begin to knead. Knead the dough for 10-15 minutes until it’s smooth and elastic.
- Once the dough has been kneaded properly, cover and let rest for one hour.
- After it has rested, cut the dough into six equal pieces.
- Form each piece of dough into a tight ball.
- Place the dough balls into individual containers, or into a large container with space between them.
- Place the dough balls in the refrigerator for at least 24 hours.
- Remove the dough balls from the refrigerator about 2 hours before you plan to make your pizza.
Roman-Style (Pizza al Taglio) Crust (using All-Purpose and Semola)
This crust is known for being cooked in a sheet pan and is a thicker pizza. This type of pizza is also known for a crispy bottom and airy interior.
Ingredients:
- All-Purpose Flour: 800 grams
- Semola Flour: 200 grams
- Water (cold): 800 grams
- Sea Salt: 30 grams
- Fresh Yeast: 3 grams
- Olive Oil: 4 tablespoons
Instructions:
- Dissolve the yeast and salt in the cold water and set aside.
- In a large mixing bowl add both flours and then slowly add the yeast water mixture and olive oil to it while stirring with a spatula. Mix until it forms a rough dough.
- Turn the dough onto a lightly floured surface and begin to knead. Knead the dough for 10-15 minutes until it’s smooth and elastic.
- Once the dough has been kneaded properly, cover and let rest for one hour.
- After it has rested, lightly grease a sheet pan.
- Place the dough in the pan, press, and stretch it to fill the pan.
- Cover the pan with the dough and let proof for one hour.
- Top and bake!
Gluten-Free Pizza Crust (using Gluten-Free Flour Blend)
For those with gluten sensitivities, a gluten-free pizza crust can be an enjoyable option to a traditional pizza. Since gluten-free flours lack elasticity, it is important to choose the correct one for your pizza.
Ingredients:
- Gluten Free Flour: 500 grams
- Water (warm): 400 grams
- Sea Salt: 10 grams
- Fresh Yeast: 3 grams
- Olive Oil: 2 tablespoons
- Xanthan Gum: 1 teaspoon
Instructions:
- Dissolve the yeast and salt in the warm water and set aside.
- In a large mixing bowl add the flour, xanthan gum, and then slowly add the yeast water mixture and olive oil to it while stirring with a spatula. Mix until it forms a rough dough.
- Turn the dough onto a lightly floured surface and begin to knead. Knead the dough for 10-15 minutes until it’s smooth and elastic.
- Once the dough has been kneaded properly, cover and let rest for one hour.
- After it has rested, cut the dough into two equal pieces.
- Form each piece of dough into a tight ball.
- Place the dough balls into individual containers, or into a large container with space between them.
- Place the dough balls in the refrigerator for at least 24 hours.
- Remove the dough balls from the refrigerator about 2 hours before you plan to make your pizza.
Tips for Achieving Ooni Pizza Success
Mastering the Ooni oven requires attention to detail. The following advice will help with that.
Dough Handling
Properly stretching the dough without tearing it is crucial for achieving an even crust. Employ a gentle, methodical approach, working from the center outwards. Using a pizza peel efficiently prevents the dough from sticking. Dust the peel generously with flour or semolina to create a non-stick surface.
Temperature Control
Monitoring the Ooni’s temperature is essential for preventing burning or undercooking. An infrared thermometer can be invaluable for gauging the oven’s internal temperature. Adjust the flame as needed to maintain the ideal cooking temperature.
Cooking Technique
Launching the pizza into the Ooni requires a smooth, confident motion. Rotating the pizza during cooking ensures even browning and prevents burning on one side. Knowing when the pizza is done requires practice and observation. Look for a golden-brown crust, melted cheese, and bubbling toppings.
Avoiding Common Mistakes
Burnt crust can be avoided by reducing the temperature or moving the pizza further from the flame. Soggy crust often indicates insufficient temperature or overloading with toppings. Sticking dough can be prevented by using enough flour or semolina on the peel.
Troubleshooting Common Ooni Problems
Even experienced Ooni users encounter occasional problems. Let’s address some common issues and their solutions.
Crust Sticks to the Peel: Ensure the peel is generously dusted with flour or semolina. Work quickly to prevent the dough from adhering.
Crust Burns Too Quickly: Reduce the oven temperature or move the pizza further from the flame. Monitor the pizza closely and rotate frequently.
Crust is Too Soggy: Ensure the oven is hot enough before launching the pizza. Avoid overloading with toppings. Consider par-baking the crust for a few seconds before adding toppings.
Crust is Tough or Chewy: This could be due to over-kneading or using too much flour. Adjust the kneading time and flour amount accordingly. Also, ensure proper fermentation time.
Crust Doesn’t Rise Properly: Check the yeast’s viability. Ensure the dough is properly proofed in a warm environment.
Conclusion
Choosing the right pizza crust is paramount for achieving Ooni pizza perfection. By understanding the key factors of the flours used, hydration levels, and fermentation times, you can elevate your Ooni pizza game to new heights. Experiment with different recipes and techniques to discover what works best for your taste and skill level. Start experimenting today and enjoy the delicious results of your Ooni-fired pizzas! Don’t hesitate to share your own tips and recipes in the comments below.
