🍕 Ooni Pizza Dough Calculator
Calculate exact flour, water, yeast & salt for any number of pizzas
| Pizza Size | Ooni Model | Dough Ball (g) | Dough Ball (oz) | Hydration |
|---|---|---|---|---|
| 10 inch / 25 cm | Koda 12, Volt 12 | 200g | 7.1 oz | 60–62% |
| 12 inch / 30 cm | Karu 12, Koda 12 | 250g | 8.8 oz | 60–65% |
| 13 inch / 33 cm | Karu 12 Pro | 280g | 9.9 oz | 62–65% |
| 14 inch / 36 cm | Koda 16, Karu 16 | 320g | 11.3 oz | 62–68% |
| 16 inch / 40 cm | Karu 16, Koda 16 | 400g | 14.1 oz | 62–68% |
| Style | Hydration | Texture |
|---|---|---|
| Crispy / Cracker | 55–58% | Very firm |
| Neapolitan | 60–65% | Soft, chewy |
| NY Style | 62–68% | Foldable |
| Roman / Al Taglio | 70–78% | Airy, open |
| High Hydration | 80–85% | Very wet / sticky |
| Yeast % | Room Temp | Fridge Rise |
|---|---|---|
| 0.05–0.1% | 8–12 hrs | 48–72 hrs |
| 0.1–0.2% | 4–8 hrs | 24–48 hrs |
| 0.2–0.5% | 2–4 hrs | 12–24 hrs |
| 0.5–1% | 1–2 hrs | 8–12 hrs |
| 1%+ | 45–60 min | 4–8 hrs |
| Instant Dry (g) | Active Dry (g) | Fresh Yeast (g) | Notes |
|---|---|---|---|
| 1g | 1.25g | 3g | Use 3x fresh vs instant |
| 2g | 2.5g | 6g | Standard batch |
| 5g | 6.25g | 15g | Large batch |
| 7g (1 packet) | 8.75g | 21g | Standard US packet |
| 10g | 12.5g | 30g | Very large batch |
| Ingredient | 100g / ml | 200g / ml | 250g | 500g |
|---|---|---|---|---|
| Flour (Tipo 00 / Bread) | 3.5 oz / 0.79 cups | 7.1 oz / 1.58 cups | 8.8 oz / 1.97 cups | 17.6 oz / 3.95 cups |
| Water | 3.4 fl oz / 0.42 cups | 6.8 fl oz / 0.84 cups | 8.5 fl oz / 1.06 cups | 16.9 fl oz / 2.11 cups |
| Salt | 3.5 oz / 5 tsp | 7.1 oz / 10 tsp | 8.8 oz / 12.5 tsp | 17.6 oz / 25 tsp |
| Olive Oil | 3.4 fl oz / 7 tbsp | 6.8 fl oz / 14 tbsp | 8.5 fl oz / 17.5 tbsp | 16.9 fl oz / 35 tbsp |
The ooni pizza dough must not scare you. It is much more easy than it looks. It needs only six basic ingredients, and nothing weird in the mix.
Any flour or bread flour works just as well. The best part? Everything you mix in one single bowl, without using a blender, although it is nice if you have one.
Easy Ooni Pizza Dough: Simple Recipe and Tips
Kneading the ooni pizza dough almost takes no time and it rests only around thirty minutes before being ready.
First: test your yeast. Here mix warm water with a bit of sugar and the yeast, then wait five minutes until it bubbles up and becomes all foamy. The water must be warm to touch, but not hot.
Because if the yeast does not activate right, the dough will not get the right shape for inside the oven.
The list of ingredients could not be simpler, water, yeast, flour, olive oil, sugar and salt. Only that. Do not need any fancy stuff.
Two bowls and a wooden spoon are enough for the work. Because the ooni pizza dough only must rise one time and needs almost no kneading, you will end with two soft chewy crusts that really can beat pizza delivery.
The weight of the ooni pizza dough changes based on the size that you prepare. For 10-inch pizza it is around seven ounces. For 12 inches, almost ten ounces, more or less.
For 14-inch, fourteen ounces works. Bigger pizzas need more dough to cover the whole surface. 12-inch pizza usually gives eight slices, quite a lot for three or four hungry folks.
For good pizza, add two spoons of olive oil in the dough. Use an iron pan? Ideal for that.
Oil it inside, lay it in the oven while you preheat, and everything works great. The result is that wonderful thick crust, that is crisp and golden below, but stays puffy and soft up for the toppings. Stretch the dough slowly, with little pauses between them, to make the forming less tough.
Cold rising in the fridge really helps the dough. Do it a day or too before and leave it there, to grow deeper and complex taste. When you bake it same day, leave it warm on the table for one or two hours before forming.
Even so, if it stays too long, the gluten fibers weaken and the dough becomes too soft to handle.
A pizza stone changes everything for home baking. Dust your pizza peel with cornstarch or flour, so that the pizza slides right on the warm stone. Play with flour mixed with semolina for cool textures.
Theflour type really affects the finish. Frozen dough balls last well at least a month and thaw in the fridge without problems before baking.
