This week I made a Pizza Dough with 62% hydration in the Ooni Koda Pizza Oven and it was good!  It had all the best bits from the 70% hydration dough and also the leoparding from the 60%.  Is this a nice balanced dough recipe? Let's see.

I've created a Pizza for Beginners YouTube playlist that gives some great tips to help your learning to cook pizza journey! Enjoy your Pizza Cooking!

Check out how the cook went in the video below:


K16 - US

This is the pizza Dough Recipe I used:

  • 62% Hydration - The Pizza Dough Recipe:
  • 500g Soft Grain 00 milled Pizzeria Blue Caputo flour
  • 310g water - 62% hydration
  • 9g salt
  • 1.5g dried yeast
  • 24 hour room proof then a 3.5 day fridge proof, then balled up and placed in the freezer using freezer bags. Defrosted overnight in the fridge then placed in a warm cupboard for an hour or two to bring the dough back to a warm temp for use.

This was a great balance and I also found an improvement with the dough after it had been frozen.  I've always been a huge fan of frozen/defrosted pizza dough.

The dough always cooks better, never worse, so that's a win because you can make your dough in advance and when you decide to bring your pizza oven out you just need to defrost the dough back to room temperature!


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K16 - UK

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