Pizza party for the Big Game next week. Which dough would cook best in ooni pro?

[davefernandez94]

Hi all.

I have made a variety of pizza doughs in the past such as New York, Neapolitan, Detroit, papa john's clone, etc. I've used steels, pizza screens, ovens and other methods but this time I think i'm going to be taking my Ooni Pro to a friend's house nearby this year.

Any recommendations on which pizza dough would cook well at the higher temps? I don't think I want to make a light, airy crust like Neapolotin which is why i'm posting here.

Bonus points if I can bulk ferment in the fridge up to the day before as to limit fridge space for dough rising.

[Pizza_Not_War]

In the past I would use my Neo dough recipe but sub out half the flour with bread flour. Family generally preferred the texture over the Neo pies. Didn't have ooni back in those days, but I could bake between 600-1000F.

[Heikjo]

Any recommendations on which pizza dough would cook well at the higher temps? I don't think I want to make a light, airy crust like Neapolotin which is why i'm posting here.

Now we know what you don't want to make, but more interesting is what you want to make. "American style" can be a lot of things.

You don't have to cook at higher temperatures in the Ooni Pro, and if you don't want to make Neapolitan, you should avoid the highest temperature and fast bakes.

[02ebz06]

How about a bar pie ?  Seems that would be perfect.