Is your Ooni pizza bottom not crispy? Are you looking to make the great crispy pizzas in your Ooni oven? Are you interested in pizza crust recipes that have existed for centuries? Keep reading!
How Do You Make Ooni Pizza Crispy?
Getting that crispy base on your pizza crust depends on a few different factors:
- Hydration level of your pizza dough – look for a pizza dough recipe with a hydration level of higher than 65%. The more water in the dough, the crisper the crust.
- A hot pizza stone – when you are cooking in your Ooni, make sure to allow the oven to get up to temperature. The pizza stone should be heated for at least 20 minutes in the oven before you put the pizza on. It is a good idea to check the surface temperature of the stone with an IR thermometer before placing the pizza on. Try this Ooni Pizza Stone.
- The right temperature – Ooni ovens can reach around 932 degrees F which is excellent for a quick Neapolitan pizza. But, if you want a crispier crust, you need to cook at slightly lower temperatures for a longer time. Aim for 600-700 degrees F for 2 or 3 minutes.
- Practice – if at first you don’t succeed, try again. Using an Ooni pizza oven properly is a bit of a learning curve, but with enough practice, you will be able to make the perfect pizza every time.
- Don’t go too crazy on toppings – If you load your pizza up with a lot of toppings, it can also make the crust soggy. This typically happens if you add a lot of different vegetables on a pizza because the water in the veggies will soak into the crust instead of cooking. (the water is absorbed by the dough) and can make your pizza soggy. The meat on your pizza should also be pre-cooked.
Our Recommended Crispy Ooni Pizza Dough Recipe
Here is an excellent pizza dough recipe that will produce a nice crispy base for you to enjoy:
- 300 grams of flour.
- 210 mls of warm water.
- 1/2 tablespoon of salt.
- 1/4 teaspoon of yeast.
- One teaspoon of honey (or sugar).
- 2 tablespoons of olive oil.
- Combine the water, honey, and yeast and mix well.
- In another mixing bowl, combine all the remaining dry ingredients.
- Combine the water/honey/yeast mixture to the dry ingredients.
- Add the olive oil.
- Continue mixing until it forms a wet sticky dough.
- At this point, I like to form it into a ball and transfer it to another mixing bowl that has been coated lightly with olive oil.
- Cover in plastic wrap and place it in the fridge to cold ferment for 24-48 hours.
- On the day that you plan on using the dough, take it out of the fridge a few hours ahead of time to allow it to get back up to room temperature.
Why Is My Ooni Pizza Soggy?
There are a number of reasons why your pizza comes out soggy:
- In some cases, the dough itself may be to blame. Amateur recipes are often the reason why your crust turns out watery. In addition, some recipes use more water than necessary.
- Not cooking the pizza as soon as it is assembled. Try to get the pizza in the oven as soon as you have it ready to go. Sometimes, if you leave it too long without cooking it, the dough can get wet and soggy from all the ingredients soaking into it.
Can A Soggy Pizza Crust Be Made Crispy?
Yes, there is a way to save a soggy crust and give it the crispiness you are craving. Use a stove top and a frying pan! Just heat up your pan on the stove and place a slice on it. Cook it a few minutes on medium high heat. That’s it! Your pizza crust will be nice and crispy. It’s as easy as that.
Help! My Ooni Pizza Bottom Is Still Not Crispy
If you are still having problems getting that nice crispy bottom to your pizza, the following tips may help:
- Just keep trying – to me, using the Ooni oven is more than just making pizza for dinner, it is a fun hobby that I am always working to improve. Don’t be discouraged when things don’t go right the first time. Getting the perfect pizza down pat takes time and practice. Clean dough consistency takes a little bit of practice, but the results are worth it!
- Experiment with different cooking times and temperatures – I gave recommendations for both variables above, but don’t be afraid to experiment! These are just recommended starting points, you may find just the right combination for you.