I have a little tip here about the dough. If you want to activate the yeast properly, let the yeast and water sit for a few minutes, do NOT add the salt. Wait for it to become just a bit bubbly, maybe five minutes. Add the salt to the dough with the dry ingredient, the flour. The reason to do it this way is that salt actually acts like a retardant to the yeast, slowing it's fermentation. Even just explaining that, you can tell why you'd add the salt in the dough after the yeast has activated. (Sugar, on the other hand, helps the yeast ferment and grow faster.) Another good reason to do it this way is that especially when you are using active dry yeast, the yeast needs to be alive. If the yeast is dead, no magic happens with dough. And in these post-covid times, there's a lot of old yeast that's gonna be in people's pantries! So it helps you identify if your yeast is still healthy. The bubbling you see is the yeast beginning it's fermentation processes, and it is what helps the dough rise. I am super excited to get my Ooni Fyra 16, too bad it's a few months on back order! I have made a ton of pizza in my life of all styles, but never had access to a high temp oven, so it's a big deal for me.

Just got my ooni pro 16 last week, I'm going to try this recipe. Was in Naples 2 years ago, best pizza I've ever had! I know I can't recreate it but I'm going to have fun trying!

Very natural presenter and a pizza pro too. Great vid.

Really nice video. Great job Kirsty!

Since finding this recipe we have enjoyed it every time it's made. I do let the dough rest longer for 6 hours but very simple and doughlicious!!

I’ve used many different dough recipes over the years, this one is now my favorite. I used it for the first time yesterday, followed the recipe pretty much (except added 1 tsp of sugar in the water yeast mix and added the salt to the flour for reasons that others here have stated). The end result was awesome AND was made same day. Thank you!

I followed this recipe down to the letter and it came out perfect! 👏 Kudos on the product and the recipe. Thanks Kirsty for making it easy for even a novice like me!

Tried this recipe and our Ooni oven for the first time recently and it was delicious! Have two batches of dough rising currently and sharing with friends tonight!

Kirsty- great Video. Waiting for our oven to arrive in the post here at Bathgate ready for Gala day pizza fest😀🏴󠁧󠁢󠁳󠁣󠁴󠁿

Great clear explanation. I can't wait for my Koda to arrive!

Just bought the karu 16, tried this yesterday, amazing pizza day with the family, thanks Ooni!

Great video. My children gave me an Ooni Frya 12 for my 75th birthday - I am amazed at how easy it is to make a great pizza at home!

Got a Fyra 12 as a wedding gift and I’m finally gonna fire it up this week! Super excited

Ooni. Many compliments! I'm from Italy and you have done great research on pizza. Success is garanteed!

Well with all this fantastic tutorial it looks impossible to fail . But practice will help . Many thanks to all your team

I got one for Christmas this year. I will buy everything I need so i can make some Christmas day :) Can't wait !

Looks good and authentic 👌🏼

Great video!

Best video I’ve ever watched on the subject! Many thanks!

Awesome introduction into Neapolitan dough, thanks guys!

We just bought one Ooni Katy 12 today ! Pizza for dinner ! Cheers from Austin Texas ! Claudia

Cool video!! Cheers from Finland 🇫🇮

nicely done!

Great informative video

Looks awesome!

Awesome

Thank you so much for the tips!!! ps. Lovely accent :D :D

came for pizza recipe, fell in love w/ wamen

This is the first time I've ever seen anyone actually using "a little drizzle" of olive oil after saying that haha.

We are having a large group over for Pizza with my new Ooni 16 and wondered if we could prepare and shape the dough ahead of time so the guests could just load their pizzas instead of having to shape one at a time. Is that possible? If so, how would we keep it until ready and where? Thank you

it is close to a neapolitan style pizza, but there are some features which were not perfectly handled; here is what I would have added FULL RECIPE OF AUTHENTIC NEAPOLITAN PIZZA: first of all the ingredients are right , but the doses are for a pizza which ferments too fast. the ingredients ratio for an 8-hours fermentation (which is the least amount of time for a 00 flour with a W of 280) should be: 1L of water 45-50g of salt 3g of fresh yeast (or 1g of dry yeast) 1,700 Kg of flour for neapolitan pizza you always begin with water, which should simply be at room temperature (15-20 degrees celsius) and not heated up because any temperature above 38 degrees celsius kills the yeast. add the salt to the water and with your hands dissolve it completely in the water. after you can dissolve the yeast in the water and salt solution and immediately start adding flour (which should be added progressively, not all at the same time. mix for 15-20 minutes at max. when you take out the dough, cover it for 20 minutes and then give it a couple of folds, then allow it to ferment for a couple of hours at 24 degrees celsius. after making the dough balls, wait for another 6 hours of fermentation after you made your pizza base add tomato sauce, basil and then the mozzarella (which should be cut at least a couple of hours before, not stripped on top of the pizza, because it needs to lose some of the water that it has in it's inside. temperature of the base of the oven should be between 430-460 degrees celsius and the pizza cooks in 60-90 seconds. extra virgin olive oil can be added either before of after the pizza is cooked, just keep in mind that if you put before cooking it loses part of it's aroma because when EVO oil goes above 60 degrees it loses it's characteristic flavor (dont worry though, it does not burn because it doesn't have the time to rise above 80 degrees celsius.

I've made this recipe (and the cold-ferment version) quite a bit with Caputo Blue 00 flour -- turns out so so good. A couple of questions: 1. To scale the recipe, does salt scale with flour weight or with the total weight? 2. What water temp is the goal? I've been going for 44c/110f (I use a digital tea kettle so no need for the 1/3 trick)

Hello, Ooni koda arrived a couple of weeks ago. Loving life.. thank you. The family is sick of pizza but I’m still going strong. Obviously there has been some ups and downs. Quick question if I may in regards to proofing. Is the initial 2 hours then 20mins set in stone. Can you leave it longer than that? If so, for how much longer and how will you know if it has over proofed? Many thanks: great product

Congratulations!

Hi dear very nice recipe

I’m assuming I can freeze the dough balls at the point, where you make the pizza?

Love the video and great teacher! Have a problem though where on both occasions of using this recipe 2 out of 3 pizzas tore apart in the oven having developed a hole in the base. I'm stretching to about 11" and don't think I'm overloading. Any ideas? Thank you.

It's not clear to me why the "Classic Pizza Dough" on the OONI website has 21% more flour and 21% more water (makes sense so far) but also has 80% more salt and 207% more active dry yeast?

Thank you, Cute Chef.

Great video and recipe. The pizza was almost as good as the $20 individual pie at my local Neapolitan pizza place. Are there any tips to make the dough a few days ahead of time? Can the individual balls be frozen after the second prove? Alternatively, can the first prove be done inside.a refrigerator for 2-3 days? Thank you for the great recipe!

Little tip about the tomato.. do not pre-cook. Use your hands to break it instead of use a mixer. Otherwise when cooking all the good that the tomato has evaporates. Use 1g of salt for every 100g of tomato… No oregano or whatever needed.. try it and let me know. PS: Use a good oil at the end of the cooking I hope this will help ❤️

I have never tried to add 1/3 of the water so hot, does it really work?. I think that would kill the yeast. What about adding the salt and yeast together. I don't know the chemical reaction which recommends to never put them together. This is the first time I see someone put the salt and yeast together in the same step. I robot looks very cool.

We are having a go at making pizza tomorrow. We have pre-made dough till we get used to stretching and launching. Then we will make our own dough

Why are the ingredient amounts different in the video than the linked recipe in description?

Hi Kristy, In your video you said each ball should be about 160g but the recipe says 250g for 12” pizza. Which is better for a 12” pizza in the Fyra

Is there any reason you shouldn’t split the dough into balls for individual pizzas before proving the dough? Thanks

The recipe makes more dough than two people can eat at once, how long can I store the remaining balls for, and what's the best way to do that? Also, are the Ooni 3-stack proofing bowls meant for proofing the single batch that comes out of the mixer, or the individual dough balls? Can I store unused dough in these bowls?

Hello, do you have a recommendation on how to adapt the recipe for high altitude? I live in Denver, at around 5300ft. Thank you

Hi! We are a Family of three and we want to purchase a Ooni for our home. We love original Neapolitan style pizza best. Which Ooni would you recommend us getting? Kind regards:)

Can a Magimix food processor be used to make this dough?

Hi Could you inform me where I can purchase the Curver Pizza Dough Proving Tray with lid.

How would this approach differ if I prefer to cold prove the dough over 24 hours or longer? Up to now I’ve used your original dough recipe but would like to try this

So, metal peel or wooden? HELP! I have a 9" turnin' peel but need to know which would work the best to launch into my OONI3. Thank you.

Great clear and informative video - Thanks - one question, is adding salt and yeast at the same time? In the instructions to our bread maker, it says that they should be separate as the salt kills the yeast .... any advice please

If cold proving in the fridge, would you divide into single pizza size balls first, then put into the fridge, or let the entire dough ball proof in the fridge, then remove and let it come up to room temp before dividing and making your pizza?

what brand of cheese was that or what brand you recommend for USA, California would you recommend. And yeah I love the Ooni Frya.

I thought these ovens are for outdoor use only? So if it is gas powered can I use it indoors as long as the room is well ventilated.

What would be the difference in this method and one with polish?

I’ve not unboxed my ooni 12 yet. Waiting for pellets. I’m going to try this recipe but by hand. I just knead it for a while yes? :)

Amazing Guide. Thanks Ooni Lady for clear instructions and a fantastic looking Neapolitan Pizza. A well made Neapolitan pizza looks grand with those thick puffed up edges. Almost Artisan in looks, texture. NY style looks very normal :) So question i had was - For Neapolitan pizza, is there no need to proof the doughballs overnight in the fridge? Many Authentic Italian recipes don't seem to do that. They proof it for 2 hours and then 20 mins like in this video and make the pizza. So why do people proof it overnight in the fridge?

Add the Basil after it s Cooked. A 900 degree oven destroys the delicate oils and fragrance and flavor of the Basil . Great video

I am new to making dough. Can you start over if you rip through the dough? Thanks for the video.

I thought you couldn't run the ooni indoors?? I will do this when mine arrives

Is it really necessary to use warm water? And doesn’t salt kill the yeast if it’s directly mixed in initially?

Any reason for my dough being too sticky and not leaving the bowl easily?❤ the Ooni, this lady can touch it without it sticking i have too constantly flour

I have been using the Stadler neopolitan pizza dough calculator, with great results. Their 500g flour recipe says 1g of fresh yeast where yours says 7g...how can it vary so much?

New to pizza making. Question. Once the various dough balls are placed in that proofing tray, if you only use say one or two, you can keep the rest in the refrigerator for future use, correct? How long do they keep in the refrigerator? And what’s the best process-when you want to use, take one out and let it sit out at room temperature in a covered bowl? Thanks!

How are you prepping the sauce? it looks thick where as plumb tomatoes from a can are more watery, i presume you blend whats in the can?

Not enough proof time for me. I always do 24h proofing at RT ( about 0.05 yeast per kilogrammes of flour ) And it turn out great. But i will try this one some time.

Every time I try it, the top of the ball is a bit dry (despite covering the plate) and therefore harder patches appear when I try to stretch and I end up with holes or small-size-pizzas. Any recommendation?

Pizza is great with this recipe but mine is coming out of the mixer bowl very sticky. In fact it doesn't come out of the mixer bowl at all. Any tips on fixing that? Online I've seen people say it's hydration level but I'm following the exact recipe.

is there a recipe with measurements in cups and US measurement types, or if I want to master the trade, I have to familiarize myself with these type of measurements?

Can I freeze some of this pizza dough after I divide up the dough balls? I dont think Ill need that much for a typical week night haha.

this is my first time doing this. tomorrow to see what comes My first pizza 🍕😁🙄

Good day, I am wondering if you are able to freeze the dough once its made to make later, thank you

Pizza looks very delicious and I need an oven like that

I’ve had my ooni Koda 16 now for about 4 weeks and love it. I am finding a few little discrepancies between the Ooni app and the recipes posted online...anyone else seeing that? For example, if you compare this video and how much salt she uses and then punch the same quantities into the mobile app, you get almost 50% more salt. According to the app, for 520 grams of flour, you should use 16g of salt. Thoughts?

Any tips for high altitude pizza making? I Followed this to the T but came out a bit dry.

160 grams? Did you mean 260grams? Will that be enough for a 10" - 11" Neapolitan pizza? I always use between 260 and 280 grams for Neapolitan. The Ooni page has totally different measurements that yours.

So this recipe is the one in the cooking with fire book but the one in the Karu 12 essentials guide has 3x the yeast 20g/7g so which is right as this one refused to rise for me.

For the initial proving of 1-2 hours in a warm place, i've seen others let it prove after in the fridge for 2-3 days before making pizza. Would that work for this recipe too? Just ordered my Onni and im pumped to try it!

I thought that the pizza ovens could only be used outside. If so, how can you use it inside for this video?

I was always under the impression that if you add salt to yeast that the dough will not rise. I usually add sugar to the yeast and salt to the flour. Please explain to me, thank you.

makes it look so easy. still a work in progress for me. my pizza looked messed up.

Aaaaaaaa! This is not the same recipe that the link connects to. Perhaps it is, but in different amounts, who knows, all I know is that as a new owner, this is confUSING!

I boiled a third of the water and it out the temp at 122°F which killed my yeast and didn't rise. The water should be warm to the touch and no more than 115°F which is still on the high side. The boiling 1/3 technique just didn't work for me.

I have always thought I needed to keep salt & yeast separate at that stage. I put my salt in my flour.

Every time I follow this recipe my dough comes out hard and won’t stretch. Adding all the ingredients like I’m supposed to. Proving time is longer than 20 minutes though is that my problem? Is there a does Ooni have a pizza dough troubleshooting page ? 😊

I can't find the steps if you make the dough for 24-48 hours, you knead and wait until double the size, straight to the refrigerator or what? Thanks for the one who response! I understand the best for the dough is the rest.. so i am a little confused

Its hard to find 00 flour where I am , would u suggest using bread flour and would the recipe change with the different flour?

How long can this dough be stored in the refrigerator? Can it be frozen?

Can I cold ferment the dough in the fridge for 2-3 days after it proofs at room temp?

I want my ooni 🤪

160 g dough balls seems really small for a 12 inch pizza? 250 g seems to be what most people recommend. Am I correct about this? Is this just the difference between 5 dough balls and 4?

Hello,can i use flour treatment agent or improving agents to increase the flour’s gluten?

Could I make this recipe the day before pizzas?

The booklet that came with my Ooni over calls for 607g flour, 364 g water, 18g salt and 9.2g active dried yeast for Classic Pizza Dough. Please explain which recipe to follow. Thank you.

I’m using instant dry yeast, how many grams i have to use. Thanks

nice! but let the yeast eat a little bit of the flour before adding salt! Salt kills yeast so i tend to start with water, yeast and flour in the same procedure as shown in the video and when i have a solid dough and the yeast has fed on the flour i'll add the salt!

So.. i’ve watch the video a few times now, but have not tried it. This video is not missing anything correct? Following this video, I should be able to make a pizza in the same day that I’m making the Dough? Also how much east should I use for this recipe, if using the rapid rise instant yeast?