When it comes to crafting perfect pizza at home, the dough is everything. Especially when cooking in high-heat outdoor pizza ovens, where a well-made base will puff, blister, and crisp in under 90 seconds. Whether using a wood-fired dome, gas-powered Ooni, or Gozney Roccbox, mastering the dough is the first step to pizza greatness.
In this guide, we’ll show you how to make authentic pizza dough for pizza ovens, including a tried-and-tested Neapolitan pizza dough recipe, plus tips for outdoor pizza prep and UK-friendly ingredients.
Top Pizza-Making Accessories
Why Dough Matters in Outdoor Pizza Ovens
Outdoor pizza ovens operate at much higher temperatures than standard kitchen ovens, often 400°C and above. That means your dough needs to:
- Be strong enough to hold shape
- Puff up quickly
- Stay chewy inside and crispy outside
- Cook in 60–90 seconds without drying out
Getting the right texture and structure all starts with the right ingredients, hydration, and fermentation time.
Classic Neapolitan Pizza Dough Recipe (Authentic & Simple)
This recipe follows traditional AVPN guidelines for Neapolitan pizza dough: no oil, no sugar, just four basic ingredients.
Ingredients (makes 4 x 10–12″ pizzas)
- 500g ’00’ flour (or strong white bread flour)
- 325ml lukewarm water (65% hydration)
- 10g fine sea salt
- 1.5g active dry yeast (or 3g fresh yeast)
Method – Step by Step
1. Activate the Yeast
In a bowl, dissolve the yeast in the lukewarm water. Let it sit for 5–10 minutes until frothy.
2. Mix the Dough
Add the flour and salt into a large mixing bowl. Gradually pour in the yeast-water mix, combining with your hands or a spoon until a shaggy dough forms.
3. Knead by Hand or Machine
Knead for 8–10 minutes until the dough becomes smooth and elastic. Avoid adding too much extra flour.
4. Bulk Ferment
Shape into a ball, cover with a damp cloth, and let rise at room temperature for 2 hours or until doubled in size.
5. Divide and Rest
Divide into 4 equal balls. Place on a floured tray, cover, and let rest for another 4–6 hours at room temp (or refrigerate overnight for better flavour).
Outdoor Pizza Prep Tips
Dough Temperature
If it’s cold outside, your dough may take longer to proof. In summer, fermentation speeds up. Adjust rest times based on conditions.
Stretch, Don’t Roll
Use your fingertips to gently stretch the dough outward. Don’t use a rolling pin, it flattens air bubbles that give Neapolitan pizza its signature puff.
Keep It Light
Outdoor ovens cook fast. Use minimal sauce, cheese, and toppings to avoid soggy results or burnt edges.
Transport Smartly
If prepping indoors for garden cooking, use pizza dough trays or airtight boxes to keep dough balls fresh and prevent drying.
UK Ingredient Substitutes
- Flour: Italian ’00’ flour is ideal, but strong white bread flour works well and is easy to find in the UK.
- Yeast: Fast-action dry yeast from supermarkets like Allinson or Dove’s Farm is perfect.
- Salt: Always use fine sea salt for better absorption and flavour.
Quick Pizza Dough (Same-Day Option)
In a rush? Here’s a same-day version:
- 500g strong white flour
- 300ml warm water
- 7g instant yeast
- 10g salt
- 1 tbsp olive oil (optional)
Mix, knead, proof for 1 hour, divide, rest for 30 minutes, and cook. It won’t develop the same flavour complexity as long-ferment dough, but still delivers great results in an outdoor pizza oven.
Final Thoughts
If you’re using a wood-fired or gas-powered outdoor oven, the dough is your foundation. With the right mix of strong flour, slow fermentation, and thoughtful prep, your homemade pizzas can rival your favourite pizzeria.
Whether you’re making Neapolitan pizza dough from scratch or adapting quick pizza recipes (UK style), this guide gives you all the tools you need to master pizza dough for pizza ovens, and impress everyone at your next garden pizza night.
