Roccbox Pizza Dough Recipe

This Roccbox Pizza Dough Recipe is a pretty simple recipe to get you going in your outdoor pizza oven!

Obviously, you can use this pizza dough recipe in an Ooni, a Roccbox, or whatever kind of pizza oven you have. However, I would say you need an oven that will get incredibly hot, like a standalone pizza oven, and unlike a regular home oven.

This recipe will make ~5 pizza balls that are around ~200 grams. They can not be giant pizzas because my Roccbox oven only has a 12-inch opening.

Another point of emphasis is to keep your hands well oiled! I had my husband spray my hands with pam throughout the dough handling process, so that they would not stick to my hands, and I could keep as much dough as possible. 

Also, using cornmeal and flour on your pizza peel and workstation is vital. Practice makes perfect and I’ve ruined a few perfectly fine pizzas by struggling to get the pizza onto the peel and struggling to get the pizza off of the peel into the oven.

I will have more pizza recipes up in the weeks to come, so you can put this dough to use, but in the meantime throw whatever you want on your dough and make delicious pizza! Let me know in the comments how this dough goes and ENJOY!   

Roccbox Pizza Dough Recipe
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4 from 1 vote

Roccbox Pizza Dough Recipe

Easy dough recipe for your backyard pizza oven needs!
Prep Time30 minutes
Rest Time10 hours
Course: Bread
Cuisine: American, Italian
Keyword: Base Recipe, Bread, Pizza Dough
Servings: 5 balls
Author: Sophie May


  • stand mixer with dough hook
  • cookie sheet


  • 7 g active dry yeast one packet of red star yeast
  • 2 C water warm
  • 1/2 tsp sugar
  • 4 C all-purpose flour extra for sprinkling
  • 3/4 tsp kosher salt


  • Add your yeast, sugar and warm water into your stand mixer bowl. (Water should be quite warm but not hot so you don't kill the yeast)
  • Stir your mixture and let sit for 10 minutes to get foamy (activate) while you assemble other ingredients.
  • Mix your flour and salt into a separate bowl well.
  • Pour flour mixture into your wet ingredients.
  • Attach a dough hook to your stand mixer if you haven't already.
  • Start your mixer on low until it forms into a ball. Increase to a medium-low and continue for ~10 minutes total.
  • Cover bowl with a clean towel and leave dough inside to rise.
  • Let rise ~1 hour or until the dough has doubled in size.
  • Punch the dough down and separate into 5 equal sized balls (make sure your hands are oiled up so they don't stick as much). They should be around ~200 grams each.
  • Line a cookie sheet with parchment paper.
  • Lightly flour the outside of each ball and place them on the cookie sheet. Leave enough space for the balls to expand.
  • Lightly flour the top of each ball again, so the plastic wrap doesn't stick, and cover the tray in plastic wrap. Place in your fridge overnight or for 6+ hours.
  • Preheat your pizza oven if making pizza right now.
  • Make sure your work station and pizza peel are well floured, or covered in corn meal, so the pizza won't get stuck while transferring to your oven.
  • Again, make sure your hands are well oiled, and remove the balls from the tray and form your pizzas.
  • I like putting my pizzas in around 800°F+, which will cook the pizza in under 2 minutes. You put the pizza in the oven for ~30-45 seconds and then remove it. You turn the pizza around to the less cooked side and return it for another ~30 seconds and then remove it. If there is a side you want more charred you can put that side to the back and cook for another 5-10 seconds and you should be done!
  • Let rest for a couple of minutes, then cut and eat.
  • If you need some more pizza toppings ideas follow my other recipes and ENJOY!


  1. How long do you let your dough balls sit on the counter before forming pizza crust? Do you use a rolling pin or your hands?

    • I didn’t wait any specific amount of time after I pulled the dough out of the fridge. I just took them out and got to forming the pizza. I used my hands to make the crust, but I bet a rolling pin would’ve worked well too!

  2. Hi there,
    How is the texture and thickness/thinness of the crust compared to a New York crust with using only all purpose flour? Thanks in advance!

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