If your pizza is cooked on the top and bottom but raw in the middle once you take a bite, this means that your pizza has developed a 'gum line'. There are a few reasons why this might be happening. **Reason 1. **Your oven wasn't hot enough Before...
The Ooni App Dough Calculator is very handy for measuring the correct ingredients, alongside your desired dough ball quantity, size of dough balls, time and temperature. Download the app [here](https://apps.apple.com/GB/app/id1043854726?mt=8), or...
We have loads of great recipes over on our [website](https://ooni.com/blogs/recipes/tagged/pizza) [](https://ooni.com/blogs/recipes/tagged/pizza)and [YouTube channel](https://www.youtube.com/c/Oonihq/playlists). [_Classic Pizza...
Use the chart below to help calculate the ingredients for each pizza. These figures are estimates - increase/decrease to your preference. **Size of Pizza**| **Dough Ball Weight**| **Sauce**| **Cheese**| **Toppings** ---|---|---|---|--- 12 inches|...
Ooni ovens produce amazing Neapolitan pizza, but it doesn 't end there. You can cook all sorts of dishes in your Ooni oven. For inspiration, check out some of our recipes below. Please note that Ooni Volt 12 isn't designed to be used with oil-...
To launch your pizza, follow the checklist and steps below: **Pre-launching checklist** --- * Follow our [Classic Pizza Dough recipe](https://ooni.com/blogs/recipes/classic-pizza-dough) * Let your dough come to room temperature * [Stretch out your...
We always recommend measuring your ingredients in grams when making pizza dough. This is because measuring in grams is more accurate than measuring in cups, pounds, or ounces. Our [Ooni Dual Platform Digital Scale](https://ooni.com/products/ooni-...
The protein content in your flour is important because it tells you how long you should prove your dough for. * Higher protein content is suitable for longer proof times * Lower protein content is suitable for shorter proof times Use the table...
The most popular types of yeast used in pizza-making are active dried yeast, instant dried yeast, and fresh yeast. All three result in great pizza, so it all comes down to personal preference as to which one you should use. Here are some things to...
## How to freeze your pizza dough The best time to freeze your homemade pizza dough is after the first rise (after it's doubled in size). * Once your dough has doubled in size, [divide it into equal dough balls](https://support.ooni.com/en_us/how-...
Leoparding is the leopard-like pattern you see on pizza crust that has been baked at the correct temperature with the perfect hydration. It's characteristic to Neapolitan-style pizza....
There are many different styles of pizza, and the type of flour you use will depend on the style of pizza you're making. For a classic Neapolitan-style pizza, it's best to use 'type 0' or 'type 00' flour. Both of these flours are very finely...
### ### The hydration level, fermentation time and protein content are three very important factors to take into account when making pizza dough, and we're here to help you understand them! The article and the table below can be used as a rough...
After you've kneaded your dough, you should let it rise until it approximately doubles in size. The ambient temperature plays an important role in how long the rising process takes. The chart below can be used as a guideline: Dough left to rise in...
The ideal pizza dough should be a little sticky and while a sticky dough isn't bad, it can be tricky if you're new to baking. Lets look at the reasons why it happens and ways to help. * **Too much water** * **Under-kneaded dough** * **Wrong...
In our live-fire ovens, we don't recommend using pre-made crusts or frozen pizza. This is because our live-fire Ooni ovens are designed to cook fresh pizza dough from start to finish. A pre-made crust would burn before the top of the pizza is...
Hydration refers to the amount of water in dough. It's expressed as a percentage relative to the amount of flour. For example, if you have 1000g of flour and 700g of water, you'll have 70% hydration. By increasing or decreasing the hydration you...
Continue with the below once you've completed: [How do I know when to stop mixing my dough before kneading?](https://support.ooni.com/en_us/how-do-i- know-when-to-stop-mixing-my-dough-before-kneading-ryRgiBDVC) There are many different ways to...
**Step 1: Mix ingredients** Once all the ingredients are in the bowl, continue to mix until everything is one rough ball. There's no need to start kneading at this stage....
If your dough is kneaded too much, it will become tough and chewy. To prevent this from happening, follow the tips below: **Tip 1. Do the finger test** Press your dough with your finger. If the indentation stays, the dough needs to be kneaded...
To form your dough ball into a pizza shape, follow the checklist and steps below: **Pre-dough stretching checklist** --- * Follow our [Classic Pizza Dough recipe](https://ooni.com/blogs/recipes/classic-pizza-dough) \- _use the[Ooni...
**Pre-dough balling checklist** --- * Follow our [Classic Pizza Dough recipe](https://ooni.com/blogs/recipes/classic-pizza-dough) * Let rise for 2 hours or until doubled in size When you've completed the above, move onto the steps below: **Step...
To clean your Ooni Modular Table or Folding Table, wipe down the surface using a non-abrasive cloth and stainless steel cleaner. Dry thoroughly afterwards....
You can choose from our add-ons below: Note: These are not compatible with the [Ooni Folding Table](https://ooni.com/products/ooni-folding- table?_pos=1&_sid=05f7138b1&_ss=r). [Connector Kit for Ooni Modular...
The [medium modular table](https://ooni.com/products/ooni-modular-table- medium?_pos=2&_sid=63df036d0&_ss=r), [large modular table](https://ooni.com/collections/pizza-prep/products/ooni-modular-table- large), and [folding...
If your dough has dried out, like there is a skin on top, it may result in the dough being difficult to stretch and can leave the cooked pizza with a thicker-than-desired crust. * **Use containers with a good sealing lid** * **If using a tea...
After you've kneaded your dough, you should let it rise until it approximately doubles in size. If your dough isn't doubling in size, there are a few reasons why this might be happening. **1\. Room is too cold** Room temperature affects how...
If you find that your toppings aren't cooked, there are a couple of things to consider: **Wet toppings** Try to pre-cook moisture-rich toppings. For example, peppers, mushrooms, onions, whole tomatoes and spinach. **Less is more** For Neapolitan-...
Ooni ovens aren't just for cooking puffy, Neapolitan pizza! If you want to get a thin and crispy crust, follow the tips below: **Tip 1. **Use the 'low and slow' technique * Cooking your pizza at a lower temperature and for longer will make your...
If your dough is springing back into place when you try to stretch it out, this usually means that the gluten hasn't had enough time to develop. Gluten is what makes dough elastic and stretchy. If your gluten hasn't developed enough, it will...
If your crusts aren't puffing up in the oven, this usually means that there's not enough air in your dough. The airier the dough -> the puffier the crust --- If you want to get that classic, puffy crust, follow the steps below: **Step 1.**...
If your dough is tearing when you stretch it out, this usually means that there's not enough gluten in your dough. * Gluten is what makes your dough elastic and stretchy * If not enough gluten has formed, your dough will be more prone to tearing...
If your pizza has a bitter taste, this usually means that there's excess flour on your baking stone. When flour burns -> it becomes bitter Follow the tips below to prevent this from happening: Tip 1. Use less flour when stretching out your dough *...