This is the best recipe and technique so far for our Ooni pizza oven.
Pizza Dough
makes 7 small pizzas (enough for 6 hungry people plus leftovers)
1 1/2 heaping teaspoon (5 1/4 grams) active dry yeast
919 grams bread flour, plus extra for dusting
27 grams sea salt
In your stand mixer bowl, mix warm water and yeast. Add in flour and salt. Using dough hook, mix for 5 to 10 mins until firm and smooth. Cover the bowl and let rise for 2 hours (it should double).
Divide dough into 7 pieces. Roll each into a round ball. Cover (or brush with water occasionally) and let rest 30 to 60 mins (it should double).
Stretch dough as thin as possible. Place on your floured peel (or use the back of a quarter sheet pan, floured). Precook your dough by sliding it into the pizza oven for 2 mins, turning once. You can probably fit 2 in your small Ooni. Remove the oven to add toppings (lots of them!) then return to the oven for another 2-3 mins, turning once. You can precook all your pizzas ahead of time. Keep pizzas warm in your kitchen oven while you finish baking all your pizzas.