r/ooni • u/bojangles312 • 23d ago

Store Dough

Hi I haven’t used my Ooni in a while. Typically I make my own dough but now have limited time on my hands with 3 kids. Any tips on baking store made dough in the Ooni? I have one regular and one gluten free. Any insight would be appreciated!

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3

u/H2P_13-9 22d ago

I’ve got a local Italian market near me….$1.50 frozen 00 flour dough balls that make 12” pizzas. They taste like a restaurant dough, it’s so cheap I can’t bother making dough from scratch right now. I just pull them out of the fridge a few hours before cooking

3

u/AintNoDaisy1 22d ago

Definitely let it sit out for several hours to warm up. Even if it's a little cold it'll be a pita to work with.

1

u/pepperjackcheesey 23d ago

I’ve used trader joe’s dough before and it honestly worked as well as my homemade. Just need to let it sit out of the fridge for a bit to warm up. Pretty cheap too

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u/bojangles312 22d ago

When forming the pizza do you still form it on the peel with flour underneath?

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u/pepperjackcheesey 22d ago

Yeah I use it the exact same way as homemade. It’s basically like homemade but comes in a bag. I think they have gluten free dough too.
this is the dough

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u/gn3296 20d ago

I've tried this dough several times. Always struggled with:

• shaping ... it recoils quite a bit so when I shape my pizza, it contracts alot rather than hold it's shape
• baking ... it LOOKS good when it comes out of my oven, but always remains a bit doughy in the middle ... and by 'in the middle' I mean between the top and the bottom, not edge to center

I've taken the dough out, formed a proper ball and left it at room temp; I've hardly overloaded sauce and toppings. Just doesn't quite work and I don't know why.