Ooni Pizza Recipe

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If you’re a pizza lover and you love making pizza at home, then you’ve probably got an outdoor pizza oven and are making sensational homemade pizza. Ooni is our favorite brand; they make some of the best pizza ovens out there, so you need a great Ooni pizza recipe – right?

With a pizza oven, you can make great pizza that tastes just like the ones you get at pizzerias, all in your backyard. You’ll find everything you need to know about making homemade pizza in your outdoor oven here.

What is an Ooni Pizza Oven?

An Ooni oven is a portable wood-fired oven that is designed to make the most delicious Neapolitan pizza.

These ovens can reach high temperatures of up to 932°F (500°C), allowing you to cook your pizza in just 60 seconds – incredible, huh?

The best thing is that you can make an incredible pizza at home or on the go.

Like everything, it takes practice to get good at pizza baking, don’t expect your first few pizzas to be perfect, but persevere, and it’s worth it.

What dough is best for making Pizza?

The best dough recipe for making pizzas in a pizza oven is dough that is made using high-quality flour, yeast, and water.

Ooni recommends using ‘OO’ flour, a type of Italian flour specifically designed for making pizza dough.

We’ve got an easy Ooni pizza dough recipe; check it out.

And if you’ve never tried a sourdough pizza recipe, then it’s a game changer; you don’t need to make the pizza crust yourself; you can buy good quality crusts, so be sure to try them; it elevates pizzas to another level.

What pizza toppings are best for a pizza oven?

Pretty much all pizza toppings can be used in a pizza oven, which is great news for pizza night.

So whether you’re going to be making a Margherita pizza, artichoke pizza, or Greek Pizza, you have to start with the most essential topping, and that’s a quality pizza sauce.

Pizza sauce is the building block of all the great pizzas, get this right, and you’re halfway there.

What is the difference between Ooni Koda and Ooni Karu?

The main difference between the Ooni Koda and the Ooni Karu is the fuel source.

The Ooni Koda is a gas-powered pizza oven, while the Ooni Karu is a wood or charcoal-fired pizza oven.

You can now even buy the Ooni Volt 12 Electric Pizza Oven, giving you optimum portability and the opportunity to cook pizzas indoors.

You won’t get that charred burnt edges perfection that the wood-fired oven gives, but it’s still great.

Neapolitan Style Pizza using Ooni Oven

One of the best things about Ooni pizza ovens is that they are designed to make authentic Neapolitan pizzas.

What is Neapolitan Style Pizza?

Neapolitan-style is a type of pizza that originated in Naples, Italy.

It’s made using high-quality ingredients, such as fresh mozzarella, San Marzano tomatoes, and fresh herbs.

The trick is to cook it at very high temperatures in a wood-fired or gas-fired oven, which gives it a crispy and caramelized crust.

What tools do I need to make pizza in a pizza oven?

Ooni ovens already have a fantastic pizza stone, so you’re all set.

We recommend the following essential equipment for making pizza in an outdoor oven.

• Pizza peel – a long-handled pizza peel that makes it easy to slide your pizza into the oven.
• Pizza turning peel – your pizza needs to be turned regularly, and this turner makes light work of it.
• Oven brush – your oven will need cleaning, and this long-handled wire brush with a scraper makes it super easy.

Ooni Pizza FAQs

Here are some FAQs about making Ooni pizza:

What type of cheese is best for pizza?

Fresh mozzarella is the best and most popular cheese to use for pizza. It has a creamy texture and melts perfectly in the oven.

But it depends on the pizza recipes you’re making; goat cheese and vegetarian Parmesan cheese also work great on pizza.

By now, you should have plenty of ideas for making the perfect pizzas.

So grab your apron, your pizza dough and let’s make pizza!

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Pizza Dough

Author: Mandy Applegate

Pizza Dough is what I reach for when I want homemade pizza that tastes better than delivery. Simple ingredients like yeast, flour, and olive oil come together into a soft dough that rises beautifully and bakes up golden with chewy texture and crispy edges. I make it for Friday pizza nights, birthdays, Super Bowl parties, and meal prep because it's so much fresher than store-bought, and you control exactly how thick or thin you want the crust. The dough is easy to work with and holds all your favorite toppings perfectly.

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Prep Time: 20 minutes minutes

Cook Time: 5 minutes minutes

Rising: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Course: Lunch, Pizza

Cuisine: Italian

Servings: 4

Calories: 466kcal

Ingredients

For the base

• 2¼ teaspoons yeast
• 1⅓ cup warm water 100°F/38°C
• 2 tablespoons olive oil plus extra for the bowl
• 3½ cups 00 flour
• 1 teaspoon salt

Metric – US Customary

Instructions

For the pizza dough

• Using a stand mixer fitted with a dough hook or paddle attachment (or a bowl and a rubber spatula if you don't have a stand mixer), add yeast and granulated sugar to a bowl of warm water and whisk together
  2¼ teaspoons yeast, 1⅓ cup warm water
• Now, add olive oil, flour, and salt and beat for 2 minutes on low speed. Lightly flour your work surface and tip the dough out onto it. Lightly flour your hands and knead the dough for 4 minutes. When you've finished kneading, press it with your finger and if it bounces back, then it's ready for rising, if it doesn't, do a little more kneading
  2 tablespoons olive oil, 3½ cups 00 flour, 1 teaspoon salt
• Now, grease a large mixing bowl with olive oil and place the dough in it, ensuring that you turn the dough so that the sides have a coating of oil. Using either plastic wrap or a linen kitchen towel, cover the dough and leave it in a warm place to rise until it has doubled in size, approximately 90 minutes
• When your dough has risen, remove the covering and punch down on it, this releases any air bubbles, then divide it in half. Lightly flour your work surface, hands, and rolling pin, and then gently flatten the dough until you have a 12 inch disc shape approximately 1/2 inch thick and place it on a lightly floured pizza peel or pizza tray. Now, using your fingertips created a lip approximately half an inch away from the edge of the crust.
• Add pizza sauce and your favorite toppings and cook for approximately 2 – 10 minutes (see separate pizza recipes)

Notes

I’ve gathered my best tips for making perfect pizza dough every time.

Check your water temperature: Use a kitchen thermometer to make sure your water is 100°F/38°C because water that’s too hot kills the yeast, and water that’s too cold won’t activate it properly.

Knead until it bounces back: Press your finger into the dough after kneading, and if it springs back, it’s ready for rising, but if the indent stays, knead for another minute or two.

Find a warm spot for rising: Place your covered bowl near a sunny window, on top of the fridge, or inside your oven with just the light on so the dough rises faster and more evenly.

Divide the dough evenly: Use a kitchen scale to split the dough into two equal portions so both pizzas bake at the same rate and have the same thickness.

Let it rest before rolling: If the dough keeps shrinking back when you try to roll it out, cover it and let it rest for 10 minutes so the gluten relaxes and it stretches more easily.

Store properly: Wrap each dough ball in plastic wrap and store in the fridge for up to 3 days or in the freezer for up to 3 months, then thaw in the refrigerator overnight, and let it sit at room temperature for about 30 minutes before using.

Nutrition

Calories: 466kcal | Carbohydrates: 84g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 589mg | Potassium: 134mg | Fiber: 3g | Sugar: 0.3g | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 5mg

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