The No-Fail Ooni Pizza Dough Recipe
Pala Pizza · palapizza.com · 2022 · Original
New Havenas labeled by the source
DietVegan. 4 ingredients checked. Reviewed: dough only; all plant.
Against 5,130 pizza recipes
New Haven style, 60% hydration: drier than 72% of the 1,480 doughs that parse, baked at 900°F, hotter than 99% of recipes that state an oven.
New Haven (New Haven, CT): coal-fired, well-done / leoparded, white clam as signature; tomato-oregano-grated-hard-cheese canon
Tradition: 60 to 68% hydration (this recipe: 60%) · 700 to 900°F bake (this recipe: 900°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
500g
Water
300g
Hydration
60.0%
Salt
2.4%
Yeast
0.40%
Oil
0%
Sauce
n/a
Cheese
n/a
Dough weight
814g
Process
Bake temp
900°F / 482°C
Bake time
n/a
Oven
wood fired
Surface
stone
Cold ferment
1h
Ingredients (4)
- flour00 flour500g
- yeastInstant Dry Yeast2g
- waterWater300g
- saltSalt12g
Keep exploring
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Do something with it
- Scale this doughStart from 60% hydration and 2.4% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 60% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the New Haven group marked.
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