Outdoor ovens like the Ooni reach 400–480°C, so a classic 60%% hydration Neapolitan dough with ~270 g balls shines — soft, puffy and charred in 60–90 seconds. This page pre-fills exactly that; scale the count for your cook.
Open the full recipe & timer
Perfect for a cozy dinner!
💡 Higher hydration = softer, more open crumb (but stickier dough!)
💡 A stiffer starter (≈60%) keeps the dough fluffier and less sour.