The Ooni Karu 12 pizza dough recipe uses 774 g lukewarm water, 1290 g 00 flour, 40 g salt and yeast at 60% hydration, which makes eight 250 g balls for 12-inch pizzas. Ooni publishes these weights with its classic dough, so weigh each ingredient rather than measuring by volume.
The Karu 12 burns wood or charcoal, so this Ooni Karu 12 pizza dough recipe is the easy part and the fire takes practice. Follow the timing below and let the stone reach temperature before the first pizza goes in.
Open-flame cooking is for outdoor use only. Follow the Karu 12 manual for fire safety. The dough weights and oven temperatures in this guide come from Ooni’s published recipe and its Karu 12 getting started guide.
What Goes Into the Ooni Karu 12 Pizza Dough Recipe
Ooni’s classic dough for 12-inch pizzas uses 774 g water, 1290 g 00 flour and 40 g salt, with one yeast option: 13 g instant dried, 20 g active dried or 40 g fresh.
| Ingredient | Amount | Notes |
|---|---|---|
| Lukewarm water | 774 g | Sets the 60% hydration |
| 00 flour | 1290 g | Base weight for the percentages |
| Salt | 40 g | Stirred into the water |
| Instant dried yeast | 13 g | Fresh (40 g) or active dried (20 g) also listed |
| Total dough weight | 2144 g | As stated by Ooni; 8 balls of 250 g for 12-inch pizzas |
Ooni’s classic pizza dough recipe gives the same base in three sizes: eight 250 g balls for 12-inch pizzas, seven 300 g balls for 14-inch and six 350 g balls for 16-inch. Some copies of the recipe online still show older amounts, including 368 g of water in one blog. Use the current figures from Ooni’s page.
Ooni states 2144 g as the total dough weight for the Ooni Karu 12 pizza dough recipe. That figure matches the 40 g fresh yeast option. With 13 g of instant yeast, the ingredients add up to about 2117 g, so you may get slightly less dough. Ooni uses 00 flour for this dough, and the weights above assume it.
How to Mix and Rise the Dough
For this Ooni Karu 12 pizza dough recipe, dissolve the salt and yeast in the water, add the flour, mix, rest, then let the dough rise for about 2 hours before you divide it.
- Put the 1290 g of 00 flour in the mixing bowl.
- Stir the 774 g of water, 40 g of salt and the yeast together until the yeast dissolves.
- Pour the water mixture into the flour and mix for 10 minutes at 25% speed (120 RPM) in an Ooni Halo Pro with the spiral dough hook.
- Rest the dough for 10 minutes with the mixer stopped and the splash guard closed.
- Mix for 30 seconds at 15% speed (90 RPM).
The Ooni Karu 12 pizza dough recipe method uses the Halo Pro, and the page gives no hand-kneading times, so hand mixing needs your own timing. Stick to the weights in this Ooni Karu 12 pizza dough recipe, because the hydration sets how the dough rises and handles. Let the dough rise in a warm place for about 2 hours, or until it has doubled. For other doughs, see how long to proof pizza dough. The page puts the full same-day process at 3 to 6 hours from mixing to baking.
Divide and weigh the dough into 250 g balls, since each ball of this Ooni Karu 12 pizza dough recipe makes one 12-inch base, then proof them in dough boxes for 30 to 60 minutes, or until they have doubled. For a smaller batch with sauce and toppings, see Ooni Koda 12 recipes, which use the same classic dough.
Light the Karu 12 and Preheat the Stone
Before you bake, the Karu 12 needs 10 to 20 minutes of preheating once the wood or charcoal has caught, and the fuel must have a coating of ash before you cook on it.
- Remove the chimney cap, open the chimney and ceiling vents, and fit the door.
- Place a layer of charcoal or a small stack of wood in the burner and light it with a gas blowtorch or a natural fire-lighter.
- When the fire is going, add more fuel slowly and replace the hatch.
- Leave the oven to preheat for 10 to 20 minutes, adding fuel as needed.
The manual says to add kindling gradually to reach the right temperature, because too much kindling enlarges the fire. Use dry, untreated hardwood no longer than 20 cm (8 inches) and about 4 cm (1.5 inches) thick. Charcoal must be suitable for cooking. Never light the fire with spirit or petrol, and use only firelighters that meet EN 1860-3.
The manual also asks you to heat the oven and keep the fuel red hot for at least 30 minutes before the first cook. The gas burner is a separate accessory, and the Karu 12 cannot run solid fuel and gas at the same time.
Stretch, Turn and Bake the Ooni Karu 12 Pizza Dough Recipe
Bake with the stone between 380 and 450 °C (715 to 850 °F), and expect each pizza to finish in under 2 minutes with a turn every 20 to 30 seconds.
Ooni’s Karu 12 getting started guide asks for a stone of at least 400 °C (750 °F) before the first pizza goes in. Between pizzas, let it return to that 380 to 450 °C window before you launch the next base.
- Check that the middle of the stone reads at least 400 °C (750 °F) with an infrared thermometer.
- Launch the stretched base and bake it, which should take under 2 minutes.
- Turn the pizza every 20 to 30 seconds so it cooks evenly.
- Recheck the stone after adding fuel, because the temperature changes with every load.
The Ooni Karu 12 pizza dough recipe pairs with an oven range of 400 to 450 °C (750 to 842 °F) and a cook time of 1 to 2 minutes. The manual puts the approximate operating range of the Karu 12 from 250 °F (120 °C) to 1000 °F (550 °C), so the stone temperature depends on how much fuel is burning. For other fuels, see wood pizza oven temperature.
Make the Dough Ahead and Store It
For the Ooni Karu 12 pizza dough recipe, Ooni’s guidance says the dough can be made up to 3 days ahead, chilled, then left at room temperature for 5 hours before you stretch it.
A make-ahead Ooni Karu 12 pizza dough recipe works well for planned bake days. A same-day batch needs 3 to 6 hours from mixing to baking, so the make-ahead route suits a dinner plan better when the fire is lit at a set time. Plan the cold rest before the day you bake, and weigh the Ooni Karu 12 pizza dough recipe by the same grams each time.
- Chill the risen or proofed dough for up to 3 days.
- Move the dough to room temperature about 5 hours before you plan to stretch it.
- Allow the full 5 hours, rather than cutting the rest short, before you start stretching.
Safety Rules for Wood and Charcoal Baking
Safety comes first when you cook over an open flame. The Karu 12 is for outdoor use only, and its manual warns that toxic fumes can cause asphyxiation and that carbon monoxide poisoning can be fatal in enclosed spaces.
- Place the oven outdoors, away from buildings, and never use it in a garage, tent, caravan, motor home or boat.
- Never leave it unattended while it is lit, and keep children, pets and combustible items away.
- Wear heat-resistant gloves and touch only the wooden or plastic handles on the door and hatch.
- Keep lighters and barbecue lighting fluid away from the oven.
- Allow at least 2 hours to cool after use, and do not remove the ashes until the oven has cooled completely. See how to clean an Ooni pizza oven for after-use care.
Check your local rules as well. For the oven size and footprint, see the Ooni Karu 12 dimensions. Some areas limit open flames during drought or hazard periods, and the manual advises against using the oven in high winds. It also says not to move the oven while it is hot or cooking, because it radiates heat in all directions.
Frequently Asked Questions
How much dough do I need for one 12-inch pizza?
About 250 g per pizza. In the Ooni Karu 12 pizza dough recipe, that means eight 250 g balls, which Ooni lists for eight 12-inch pizzas.
Can I use fresh or active dry yeast instead?
Yes. Ooni lists 40 g of fresh yeast or 20 g of active dried yeast as alternatives to 13 g of instant dried yeast, so use only one option per batch of this Ooni Karu 12 pizza dough recipe.
Can I cook with gas on the Karu 12?
The standard Karu 12 burns wood and charcoal, so the Ooni Karu 12 pizza dough recipe here assumes a solid-fuel bake. A gas burner is a separate accessory, and the oven cannot use solid fuel and gas at the same time.
How hot should the stone be before the first pizza?
At least 400 °C (750 °F), according to Ooni’s Karu 12 getting started guide. That check comes before the first bake. Between pizzas, let the stone return to 380 to 450 °C (715 to 850 °F).
Can the dough be made the day before?
Yes. Ooni’s guidance allows up to 3 days in the fridge, followed by 5 hours at room temperature before you stretch the dough.
Can I use the Karu 12 indoors?
No. The manual says the oven is for outdoor use only, away from buildings and any enclosed space, because of the risk of carbon monoxide poisoning.
Weigh the Ooni Karu 12 pizza dough recipe by the ball sizes above, light the fire early enough for the stone to reach 400 °C, and keep the manual close for the safety steps. Treat every bake as a new fire check.