How to Stretch Pizza Dough - 4 Super Easy Steps Revealed 

We are so glad to hear it! Happy pizza making 🍕

pizza and shwarma places are easily the most profitable products to sell in the food industry. produce and production cost is low, marginal profit per product is high and demand is high... really cant go wrong with a pizza place

Always happy to help our community make fantastic pizza, Zephie! If there's anything you'd like to see here, let us know 🥰

Thank you so much for the words! We've let him know 💪

Keep at it! You got this 🔥🍕

Got2EatPizza You’v made some great videos yourself 👌

Addiction

That's so great to hear, we're glad it helped! Tossing definitely looks impressive but it's definitely not necessary to get a nicely stretched pizza.

RU-vid

Thank you for your kind feedback! 💛

This is so awesome to hear - We're glad you love your Uuni 3 so much! kb

Lol

Thank you so much for your patience - we promise it will be worth the wait 🍕>JM

You're welcome! Good luck with your new role. 🍕

Have a great pizza party! 🔥🍕

Thanks for the feedback! We recommend freezing pizza dough balls after their first proof. Alternatively, you may also par-bake and freeze the pizza crusts, without the toppings! We recommend adding the toppings before cooking and serving your pizzas 🍕💛

@@Oonihq Thank you for taking the time to respond and to provide instructions! ❤️

RU-vid

Some folks do like to use a rolling pin to stretch their dough but it will push a lot of those great air bubbles out when using a roller 💛🍕

Great question! For our Parachute Method, you will want to stretch your dough from the center of your dough outwards. If you find that certain areas are becoming too thin, readjust your dough and focus on areas that are thicker near the outer portions of your pizza dough. If certain areas do start to tear, simply pinch the areas back together. Most importantly, don't stress too much when stretching your dough! Practice makes perfect, and it's all about having fun. 🍕

Use more flour. I work at Disneyland stretching pizzas all day. We use a lot of four. Mine are perfectly circular.

Here’s a good recipe. Remember to use Tipo00 flour, it’s very strong and perfect for pizza. This makes 4 pizzas (4 dough balls 260 grams each): Tipo00 Flour: 630 grams Water: 391 grams Salt: 19 grams Yeast: 0,71 grams Let it ferment in room temperature for 19 hours. Mix out the salt and yeast in the water before adding the flour. Work it in a kitchen machine for 10 minutes. Use fresh yeast. Good luck :)

Use just a bit of corn meal on the peel, much better than flour. It won’t stick and the pizza will slide super easy into the oven. The corn meal does not burn nor mix with the dough, just wipe it off the peel at the end of a baking session

Hey Simon, Ooni Pizza Ovens are outdoor use only. In the video oven is being used in the big industrial building with special ventilation and air extraction system.🍕✌🏻

Looks really fancy, but not like something would pay more than $1 for.

We have lots of customers who use an Ooni on their patio! 😉

There are a number of factors that may be to blame for ripped dough, and we'd love to talk about it! First off, you'll want to determine the ideal size for your pizza. For a 12" pizza, we recommend using a 250g dough ball. For a larger 16" pizza, aim for 330g. If you try stretching a smaller dough ball too thin, it will inevitably start to tear. Next, you'll want to make sure you're using a high-protein pizza flour, which will develop a strong gluten structure during the fermentation process. Another possible factor is that your dough is either under proofed or over proofed. We recommend following the instructions for our own Dough recipes for optimal results. Lastly, if you are working with a cold proofed dough, make sure you're allowing your dough to get back up to room temperature before attempting to stretch your dough. This will give the gluten enough time to relax. We hope this information is helpful! If you find that your dough is still ripping or isn't stretching quite the way you'd like, please feel free to contact our Support Team at support.ooni.com for some additional stretching advice and our own dough secrets. 😊🍕

We would recommend a 250g dough ball 🙂

We have a great video on making sourdough pizza here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TJKuROP5z9I.html 🙂

Any of our ovens are great for home use! Only the Volt 12 is certified for indoor use though. ⚡️🍕

Great Q! We have a helpful article about this here: support.ooni.com/en_us/i-have-tears-holes-in-my-base-S1csnR_Mo#:~:text=If%20your%20dough%20is%20tearing,enough%20gluten%20in%20your%20dough.&text=Pizza%20dough%20needs%20flour%20with,or%20strong%20white%20bread%20flour. 💛

Rey Shah Hi! No, I’m afraid it’s only certified for use outdoors ^kt

@@Oonihq thanks for the reply! I swear this video is indoors though

Rey Shah it is “inside” but they most likely have a professional kitchen hood system to clear the air, or this is just a set somewhere with big open spaces.

For liability reasons, they will say it must be used outdoors. But what the heck, try it indoors and keep a carbon monoxide detector nearby and a fire extinguisher. If something goes wrong, you’ll be prepared

We recommend stretching your dough when it is at room temperature. This will give you the best results! 🍕

@@Oonihq Thank you for the reply!

Ooni Pro 🍕

Hey! We have 6 different pizza ovens to suit varied fuel and size preferences plus cooking needs. Most people tend to go for a particular model because of the fuel (either gas, wood pellets, wood pieces/kindling or charcoal) or the model size. Check out our pizza oven comparison page to help guide you: ooni.com/pages/oven-comparison

Hey Mark! The oil enhances the flavour 🍕 F.

Our tried and true recipe is our own! You can find this on our site here: ooni.com/blogs/recipes/classic-pizza-dough

Their literature for the (both propane and natural gas) Koda series says outdoor only.

ooni.com/collections/accessories/products/gas-burner-for-uuni-3

Hey Paul! The Gas Burner for Uuni 3 is ready to order. Check it out here: ooni.com/collections/shop-all/products/gas-burner-for-uuni-3 You can read about our name change here: ooni.com/blogs/news/we-are-now-ooni

U

You can find our video guide here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-u48x2Agg0Ms.html& kb

I literally stopped the video thinking maybe I had somehow turned on 2 videos at once.....distracting when your trying to listen and learn a new skill. Music is really not necessary.

Our classic dough recipe is a great place to start! And a tip for sticky dough - give it more time to rest between kneading it. 😉 ooni.com/blogs/recipes/classic-pizza-dough

Hey Wen! We have lots of recipes on our channel, we'd recommend the Classic Dough Recipe for starting out. We also have a dough calculator built into our App, where you can create your own recipe to suit your conditions 🍕❤

You're not alone, we've had our fair share of questionable pizzas too! 🍕😅 There is definitely a learning curve but practice does help and it's a delicious experience. Enjoy your pizza-making journey and remember: we can't taste shapes! 😉

Yes absolutely why not! 🍕 Just keep the proportions Pizza:Ooni oven 🎉

C'est faux

Congrats! You can do this! 💪

@@Oonihq thank you! 12 hour shift today

For being awesome?! We think we'll let him stay! 💛🍕

The parachute method shown as the last method in the video may work best! You utilize your knuckles more so than your fingertips 🙂

@@Oonihq oh thank you very much. I am attending my daughter’s pizza party tomorrow and have been given this task😭

RU-vid

The great thing about pizza is that it all comes down to your own personal preferences! We recommend keeping toppings lighter to ensure that you are able to successfully launch and retrieve your pizzas with ease. Too many toppings will weigh your dough down, which may affect how your pizza cooks. However, we always encourage you to fire up your Ooni and launch your pizzas the way you like it! 🍕

Thanks so much for your feedback! One of the things we really enjoy about pizza is discovering new methods and trying new things! From our pizza styles, dough methods to toppings! Always tasty too 🙂🍕

Lmao 🤣

It's possible you are used to mediocre bases with lots of uniform colourful toppings that make things soggy and over complicated but aesthetically pleasing