The short answer
Use a Neapolitan-style dough at 62% hydration with 00 flour. 250 g balls give you the right thinness for a 60-second bake without tearing. Direct same-day ferment (8h) works; 24h cold ferment is better.
Recipe (per ball)
| Ingredient | For 1 × 250 g ball |
|---|---|
| 00 flour | 154 g |
| Water | 96 g |
| Sea salt | 4 g |
| Instant dry yeast | 0.4 g (same-day) or 0.18 g (24h cold) |
Why these numbers for the Karu
- 62% hydration. Wet enough for an open crumb, dry enough to handle. Above 65% the dough sags on the peel as you launch.
- 250 g balls. Standard 10–11" Neapolitan. Big enough for a real pizza, small enough to stretch thin without tearing.
- 00 flour. The fine grind absorbs less water and develops the silky structure that handles a 60-second bake.
- Direct same-day OR 24h cold ferment. Beyond 24h cold the gluten gets too strong and the dough fights you when you stretch it.
What to avoid on the Karu
- Bread flour. Too much protein. The crumb comes out chewy instead of soft. Save it for NY pizza in your home oven.
- High hydration (70%+). Sounds appealing but the floor temperature will brown the bottom faster than the top can cook. You get a wet middle and a black bottom.
- 72h cold ferments. The gluten gets too tight. Save the long ferment for home-oven NY style.
- Heavy toppings. The Karu is a high-heat oven; pile on too much wet topping and the crust never crisps. Two toppings max, applied thin.
The launch
Stretch the ball to 10–11", leaving a 1" puffy rim. Use semolina on the peel (not flour — flour burns and goes bitter). Top quickly: a few spoonfuls of crushed San Marzano, torn mozzarella, basil leaves, drizzle of oil. Launch immediately — wet toppings stick to the peel within 30 seconds.
In the Karu: bake 60–90 seconds total, rotate once at 30 seconds. Out when the rim is puffed and spotted with char (leoparding). If you're getting more char than puff, the floor is too hot — pull the flame down and wait 30 seconds before launching the next.
Calculator preset
The Dough Clock calculator has a Neapolitan preset matching this recipe. Set the bake time to your planned dinner, pick how many balls, and it tells you when to start mixing.
Frequently asked
What hydration for Ooni Karu pizza dough?
62% is the sweet spot. The Karu's 450 °C floor temperature will brown a wetter dough's bottom before the top can finish cooking.
How big should my dough balls be for the Karu?
250 g for a 10–11" Neapolitan. That's the size the Karu was designed for — it fits the stone and gives the right thinness for a 60–90 second bake.
Can I use bread flour in the Karu?
You can, but you'll get a chewier, denser crust. The Karu's extreme heat is designed for the soft, light texture that 00 flour produces.
How long should Karu pizza dough ferment?
8 hours at room temperature is the same-day target. 24h cold ferment gives more flavor without making the dough too strong to stretch. Don't go beyond 24h cold for the Karu.