Date Night Dough For Two

Day before: Make your dough

1. Read through the full recipe before starting, including the tips below. Date night might depend on it.
2. Fit the Ooni Halo Core Spiral Mixer with the Spiral Dough Hook, Removable Breaker Bar and Bowl Guard attachments.
3. Place your bowl on the scales and add 209g cold water to it. Next, add 321g “00” pizza flour and, if using instant dry yeast, add 8g now. If using active dry or fresh yeast, see tips below on how to activate it first.
4. Mix at 10% (1 fully lit segment on Halo Core dial) for 4 minutes.
5. Sprinkle in 10g salt on top of the dough. Mix for 3 minutes more. 
6. Let dough rest for 10 minutes.
7. Give dough a final mix at 20% (2 fully lit segments on dial) for 1 minute.
8. Remove bowl from mixer and lift dough out. Ball this up and place in a lightly oiled container. 
9. Seal container fully and place in the fridge for 16 hours. 

6 hours before: Roll your dough balls

1. Remove dough from the fridge and empty container onto a clean counter. 
2.  Divide dough into 2 x 270g portions using the Ooni Bench Scraper and Ooni Dual Platform Digital Scales.
3.  Roll the dough balls until perfectly rounded. This will help keep the shape of the base circular during the stretching process.
4.  Place the dough balls into an Ooni Pizza Dough Box and cover with the lid. Prove for 5 to 6 hours at room temperature, or until they have doubled in size. 

30 minutes before: Prep your pizzas

1.  Preheat your Ooni oven to between 400 to 450° C / 750 to 842° F. 
2.  Place a dough ball on a lightly floured surface. Use sine semolina flour as it doesn’t absorb into the dough and stops your base sticking to the peel. Flour your hands and use your fingertips to press the dough into a small, flat disc.
3.  Working from the center, push the dough outwards while spreading your fingers, making the disc slightly bigger.
4.  Pick up the disc and, holding the top edge, gently rotate it in your fingertips, stretching all around the edge and allowing gravity to pull it downwards into a circle. For thin Neapolitan-style pizza bases, you should be able to see through the base when you hold it up to the light. Still unsure? Our four top dough-stretching tips have you covered. 
5.  Once the dough ball is fully stretched, lightly flour your pizza peel and lay the pizza base on it. If at this point you see any small holes in the dough, gently but securely pinch them back together.
6.  Check your oven is up to temperature (use the Ooni Infrared Digital Thermometer to scan the centre of your stone) and add your toppings. Less is more when it comes to the amount of toppings and once added, you’ll want to get it into the oven fast.
7.  Launch your pizza into the oven.
8.  Cook for 1 to 2 minutes, turning every 20 seconds to ensure an even bake.
9.  Remove from the oven using a clean peel. Slice, serve and enjoy together. 

Tips:

1. Ooni Halo Core speed dial, explained: Each display light segment on the mixer indicates a speed increase of 5% when half lit and 10% when fully lit.
2. Active Dry Yeast or Fresh Yeast: Before mixing these with flour, you need to "bloom" or activate the yeast. Dissolve in the water first before adding the flour.
3. Water temperature matters more than you think. Even though you’re using cold water, aim for a final dough temperature around 20–22°C (68–72°F). If your kitchen is warm, go even colder with the water to avoid over-fermentation.
4. Don’t rush the fridge fermentation. That 16-hour cold prove is where most of the flavour develops. If you have flexibility, you can extend this to 24 hours for a deeper, slightly more complex taste.
5. Look for visual cues, not just time. When proving at room temp, don’t rely only on the 5 to 6 hour window. Your dough should feel airy, soft and slightly jiggly, with visible bubbles under the surface.
6. Check your stone, not just the flame. Even if your oven reads hot, always verify the stone temp with your Ooni Infrared Digital Thermometer. An underheated stone is the number one cause of pale or soggy bases.
7. First turn timing is key. Wait about 20–30 seconds before your first turn. Turning too early can cause sticking or tearing before the base has set.
8. Toppings: think balance, not quantity. Too many toppings makes for doughy, undercooked bases. Aim for light, evenly distributed ingredients so the dough can rise and cook properly.