Description:
Sometimes you want a fresh, homemade pizza but don't have hours to make it.		Prep Time: 60 minutes
		Cook Time: 1 to 2 minutes
		Makes: Three 330-gram dough balls (16in) or Four 250-gram dough balls (12in)
Notes: Pizza Dough for Outdoor Pizza OveTip: Use your Ooni Pizza Bench Scraper to divide the bulk-proofed dough into balls and always start with a perfectly rounded ball of dough as this helps to keep the shape of the base circular during the stretching process.

Ingredients:

17 ounces (480 grams) lukewarm water

6 (750 grams) bread flour

1 tablespoon (15 grams) active dried yeast / 10 grams instant dried yeast / 30 grams fresh yeast

1 tablespoon (18 grams) fine sea salt

1 ½ tablespoons (20 grams) extra-virgin olive oil

3.5 ounces (100 grams) semolina or rice flour for dusting

Directions:

1) Whisk 3 heaped tablespoons of bread flour into a large bowl of lukewarm water. Once well-mixed, add the yeast and whisk again. Leave in a warm place for about 5 minutes, or until the mixture is frothy.

2) If mixing by hand: in a large bowl, add half of the remaining flour and the yeast mixture and mix well. Then add the salt and remaining flour to the mix. Dump the mixture onto a lightly-floured surface and knead for 8 to 10 minutes. Drizzle the bottom of the bowl with olive oil, place the dough back into the bowl and drizzle more olive oil on top.

3) If using a stand mixer: dump the mixture into the bowl, turn the mixer on low and mix for 4 minutes, or until the dough is formed. Drizzle the bottom of a separate bowl with olive oil, place the dough into the bowl and drizzle more olive oil on top.

4) Cover the bowl with a dish cloth and set in the sun or another warm place for 20 to 30 minutes, or until the dough has doubled in size — whichever comes first.

5) Divide the bulk-proofed dough into five 250-gram pieces or four 330-gram pieces. Ball up the dough, ensuring the tops of the balls are smooth. Brush each ball with olive oil or warm water, cover with a dish cloth and in a warm place for 15 to 20 minutes, or until doubled in size.

6) While the dough balls are resting, set up your toppings, then fire up your oven and let it preheat for 15 to 20 minutes, until it reaches between 850 °F and 950 °F (450 °C and 500 °C). Use an infrared thermometer to quickly and accurately check the temperature of the baking stone.

7) Place the dough ball on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Work from the center and push the dough outwards while spreading your fingers to make the disc slightly bigger. Pick up the dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a circle.

8) Once the dough is fully stretched, lightly flour your pizza peel and lay the dough base on it. If you see any small holes or tears, gently pinch them back together. Once you’re happy with your base, add your toppings.9. Once the oven is hot enough, launch your pizza and cook it for 1 to 2 minutes, turning every 20 seconds to ensure an even bake.

9) Slice, serve and enjoy!