The yeast was inactive. What do I do? I combined it with 108 F degree water and it never foamed/did anything

Our Customer Care Team is happy to help with this request. They can be contacted at 1-877-812-6235.

My dough was very dry and tough. I did continue with the second rise but dough still cracked and tough…unable to use. Should oil have been brushed on dough before rising?

Oil can be brushed on the outside of the dough before the first rise but it is not necessary.

Can you freeze the crust

Hi Bill44, Yes, this pizza crust can be frozen for up to 3 months.

What is the expiration date of this?

Hi Slish, The shelf life of the mix is 18 months, unopened. Once opened, it’s recommended to use it immediately.

Hi can you send me the instructions for the pizza crust, please? Thank you

Hi Olga, Here are the instructions for the Ooni Pizza Dough Mix: 1 packet yeast (included) 1 1/4 cups (310 ml) warm water (105° to 115°F/41° to 46°C) 1 packet pizza dough mix (included) All-purpose flour for dusting Pizza sauce, grated mozzarella cheese and toppings as desired Extra-virgin olive oil for drizzling In a large bowl, whisk together the yeast and warm water and let stand until foamy, about 5 minutes. If mixing by hand: Add the pizza dough mix to the bowl and stir with a wooden spoon until the dough starts to come together. Continue mixing by hand until the dough comes together in a ball. Turn the dough onto a lightly floured surface and knead with both hands until smooth and elastic, about 10 minutes. Return the dough to the bowl and cover with plastic wrap or a damp kitchen towel and leave to rise in a warm place until doubled in size, 1 to 2 hours. If using a stand mixer: Fit the mixer with the dough hook and place the pizza dough mix in the bowl. With the mixer on low speed, gradually pour in the water-yeast mixture and mix until the dough comes together in a ball. Continue mixing until smooth and elastic, about 10 minutes. Cover the bowl with plastic wrap or a damp kitchen towel and leave to rise until doubled in size, 1 to 2 hours. When the dough has doubled in size, divide the dough into 3 equal pieces. Roll each piece into a ball and place on a baking sheet. Cover again with plastic wrap or a damp towel and let rise again for 1 to 2 hours. If using an Ooni pizza oven, preheat according to the manufacturer’s instructions. If using a conventional oven, preheat to 500°F (260°C) about 30 minutes before you plan to cook your pizza. Working with 1 dough ball at a time, on a lightly floured surface, gently press down the dough starting in the center and moving out toward the edges, then gently stretch the dough into a round 8 to 10 inches (20 to 25 cm) in diameter. If using an Ooni pizza oven, place the dough on the pizza peel and top as desired. Using the pizza peel, transfer the pizza to the oven. Bake until the crust is crisp and the cheese is bubbling, about 1 minute, rotating the pizza every 20 seconds to ensure even cooking. If using a conventional oven, place the dough on a pizza pan or in an ovenproof skillet and top as desired. Bake until the crust is crisp and the cheese is bubbling, about 10 to 12 minutes. Drizzle the pizza with olive oil and serve immediately. Repeat with the remaining dough to assemble and bake 2 more pizzas. Serves 2 to 4.

Ooni x Williams Sonoma Pizza Crust Mix

$16.95 - $33.90

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Flavor Profile

Classic pizza crust, ultrafine Italian flour

Why We Love It

Produced exclusively for Williams Sonoma in collaboration with Ooni, this pizza crust mix is made with finely milled 00 Italian wheat flour – considered the gold standard for pasta and pizza dough. It's the foundation for the perfect Neapolitan-style pizza, with a thin, crispy base dough that puffs up around the edges. Just follow our step-by-step instructions and enjoy.

A Williams Sonoma exclusive.

Net Weight

1 lb. 2.17 oz./519g (makes three 8" x 10" thin-crust pizzas).
Receiving Instructions

Store unopened at room temperature for up to 18 months.

Preparation Instructions

1 packet yeast (included)

1 1/4 cups (310ml) warm water (105°F to 115°F/41°C to 46°C)

1 packet pizza dough mix (included)

All-purpose flour for dusting

Pizza sauce, grated mozzarella cheese and toppings as desired

Extra-virgin olive oil for drizzling

In a large bowl, whisk together the yeast and warm water and let stand until foamy, about 5 minutes.

If mixing by hand: Add the pizza dough mix to the bowl and stir with a wooden spoon until the dough starts to come together. Continue mixing by hand until the dough comes together in a ball. Turn the dough onto a lightly floured surface and knead with both hands until smooth and elastic, about 10 minutes. Return the dough to the bowl and cover with plastic wrap or a damp kitchen towel and leave to rise in a warm place until doubled in size, 1 to 2 hours.

If using a stand mixer: Fit the mixer with the dough hook and place the pizza dough mix in the bowl. With the mixer on low speed, gradually pour in the water-yeast mixture and mix until the dough comes together in a ball. Continue mixing until smooth and elastic, about 10 minutes. Cover the bowl with plastic wrap or a damp kitchen towel and leave to rise until doubled in size, 1 to 2 hours.

When the dough has doubled in size, divide the dough into 3 equal pieces. Roll each piece into a ball and place on a baking sheet. Cover again with plastic wrap or a damp towel and let rise again for 1 to 2 hours.

If using an Ooni pizza oven, preheat according to the manufacturer's instructions. If using a conventional oven, preheat to 500°F (260°C) about 30 minutes before you plan to cook your pizza.

Working with 1 dough ball at a time, on a lightly floured surface, gently press down the dough starting in the center and moving out toward the edges, then gently stretch the dough into a round 8 to 10 inches (20 to 25 cm) in diameter.

If using an Ooni pizza oven, place the dough on the pizza peel and top as desired. Using the pizza peel, transfer the pizza to the oven. Bake until the crust is crisp and the cheese is bubbling, about 1 minute, rotating the pizza every 20 seconds to ensure even cooking.

If using a conventional oven, place the dough on a pizza pan or in an ovenproof skillet and top as desired. Bake until the crust is crisp and the cheese is bubbling, about 10 to 12 minutes.

Drizzle the pizza with olive oil and serve immediately. Repeat with the remaining dough to assemble and bake 2 more pizzas.

Serves 2 to 4.
Packet 1: Italian milled 00 wheat flour (natural malt), sea salt.

Packet 2: Yeast.

Contains wheat/gluten.

This product is prepared and packaged using machines that may come in contact with eggs, dairy, peanuts, soy, tree nuts, sesame, mustard.
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