🍕 Ooni Pizza Dough Calculator
Calculate exact flour, water, salt & yeast for any number of Ooni pizzas
| Style | Ball Weight (g) | Ball Weight (oz) | Pizza Diameter |
|---|---|---|---|
| Neapolitan | 240–270g | 8.5–9.5 oz | 10–12 inch |
| New York | 270–320g | 9.5–11.3 oz | 12–14 inch |
| Roman (thin) | 200–240g | 7–8.5 oz | 12–14 inch |
| Detroit (pan) | 350–450g | 12.3–15.9 oz | 8x10 pan |
| Personal (12") | 180–220g | 6.3–7.8 oz | 10–12 inch |
| Large (16") | 320–380g | 11.3–13.4 oz | 14–16 inch |
| Style | Hydration % | Texture Result | Best Ooni Model |
|---|---|---|---|
| Classic Neapolitan | 60–65% | Soft, airy, charred | Karu 12/16 |
| New York Style | 65–70% | Chewy, foldable | Koda 16 |
| Roman / Thin | 70–75% | Light, crispy, bubbly | Ooni Pro 16 |
| Detroit Style | 75–80% | Thick, fluffy, open crumb | Ooni Volt |
| Sourdough | 68–75% | Tangy, chewy, complex | Any Ooni |
| Ferment Method | Active Dry | Instant | Fresh Yeast |
|---|---|---|---|
| Room Temp (2–4h) | 2.5–3g | 1.5–2g | 6–9g |
| Cold Proof (24h) | 1–1.5g | 0.7–1g | 3–4.5g |
| Cold Proof (48h) | 0.5–0.8g | 0.3–0.5g | 1.5–2.4g |
| Cold Proof (72h) | 0.3–0.5g | 0.2–0.3g | 0.9–1.5g |
| Ooni Model | Max Pizza Size | Recommended Ball | Cook Time |
|---|---|---|---|
| Ooni Karu 12 | 12 inch | 220–260g | ~60 sec |
| Ooni Karu 16 | 16 inch | 260–350g | ~90 sec |
| Ooni Koda 12 | 12 inch | 220–260g | ~60 sec |
| Ooni Koda 16 | 16 inch | 280–380g | ~90 sec |
| Ooni Pro 16 | 16 inch | 260–380g | ~90 sec |
| Ooni Volt 12 | 12 inch | 220–280g | ~2 min |
• Flour is always 100% — all other ingredients are relative to flour weight.
• Salt (2–3%) — enhances flavor and controls fermentation.
• Less yeast = longer ferment — cold-proofed dough develops better flavor with less yeast.
• Oil (optional) — 2% olive oil gives a softer crust; omit for true Neapolitan style.
Do pizza test must not frighten you; real it is much more easy than many folks believe. You only require six ingredients and one bowl to mix everything together. Stand mixer?
Nice to own, but absolutely not necessary. The real kneading almost does not cost time, and the test rises in around 30 minutes or using a more slow method during 90 minutes with alone rising. The best part: you do not require special kinds of flour in the cabinet.
How to Make Easy Pizza Dough
Talk about ingredients. Flour, water, yeast, olive oil, a bit of sugar and salt. Here everything, literally.
For tools, take a wooden spoon and some bowls, nothing special involved. First, activate your yeast, what simply means to mix warm water with sugar and yeast, later expect around five minutes until it foams and bubbles. Recall, that the water be warm, but not boiling.
The weight of your test genuinely matters a lot. I found, that for 25-centimetre pizza around 180 grams works well. For 30 centimetres, you require approximately 260 grams.
At 35-centimetre pizza, it rises to around 350 grams. Those amounts help to raech the right balance between thickness and moisture. If you favour slim crust, 125 until 175 grams for one pizza must work well.
Pizza stone alters everything for the better. It gives more equal heating and results in a lot crisp crust. Any stone available?
Turn the baking tray upside down and preheat it. That will give you alike crispy base. Before stretching and covering the test, greet your pizza peel buy means of cornflour or flour, so that it slips easily without sticking.
Cold rising really deserves a try. Enclosing Ooni pizza dough in the refrigerator sharply helps it a lot. The real magic happens, if you prepare it at least two days before and leave it cool.
48-hour cold rising creates clearly richer taste. Even so, if it stays too long, the gluten network can weaken and the test becomes weird and liquid. On the other hand, you can freeze dough balls and preserve them monthly or more.
When you want to use one, simply move it in the refrigerator the night before baking.
Using a stand mixer, mix during four until six minutes, then rest it for five, and mix again during two until three minutes. The test should feel quite a lot wet, it will leave the sides of the bowl, but will stay soft and easily workable. Stretching in steps with short pauses between them genuinely eases the process.
Your place affects the behaviour of the test. High height and humidity both alter the result. The level of hydration, that you choose, does big difference for the final crust.
For pan style or deep plate, enclosing 360 grams or more in an oiled pan works perfectly. You even can use sourdough test as base forvariable tasty crust.
