The Ooni Pro multi fuel pizza oven makes it almost foolishly easy to produce your own pizzeria level pizza in your backyard – if you know how to “feed it” the right ingredients, of course!
That’s where this quick recipe comes into play.
Below we share a perfect baseline pizza recipe you can use to pump out world-class pizza on your Ooni Pro time and time again, but also tweak and modify with different ingredients and different extras to really make your own, too.
Let’s jump right in!
The dough of your pizza makes or breaks the experience, especially when you are working with something like the Ooni Pro.
This is a simple Napoletana style dough that you’ll want to make a day or two in advance to really unlock the most flavor potential if you have to make it day out, though, you won’t be upset with the results!
Three-quarter teaspoons of dry yeast
Three and three-quarter cups 00 flour
One tablespoon malt powder (this is optional, though)
Two teaspoons sea salt
Hey Edmonton! Get yourself an Ooni Pro from BBQ To Go!
The sauce for this pizza recipe is really simple and straightforward – all you’ll need are two 28 ounce cans of whole San Marzano tomatoes.
Just be sure that they are whole San Marzano tomatoes, though.
That makes a world of difference!
As far as cheese goes, you want to get your hands on between four and five ounces of fresh mozzarella. Mozzarella fior di latte or di bufala are best, but really any fresh – and we mean FRESH – mozzarella will do the trick!
How to Make an Incredible Napoletana Pizza on Your Ooni Pro
All you really have to do now is combine your yeast and 1/3 of a cup of warm water (water between 85°F and 90°F) into a bowl. Whisk that mixture up really vigorously and then set it aside for a minute or two.
The next thing you’ll want to do is combine your flour and your malt mixture in a stand mixer, using the included go hook. Keep the mixer at the lowest speed possible and add 10 tablespoons of ice water followed up quickly by your yeast combination.
Mix things up for about 15 seconds or so, just to get a good combination, and then bump the speed up a notch or two.
After you’ve been mixing for 60 seconds you can add the rest of your salt and then mix for another minute or so.
Now that this has been taken care of you’ll want to dump your dough onto an unfloured work surface. Knead the dough for a couple of minutes (two or three should be just fine) and then cover the kneaded dough with a damp towel for 20 minutes.
Divide your dough into three equal sized balls and cover them with plastic wrap to toss into your refrigerator for 48 hours if you’re making ahead.
If not, you can skip that part and jump into making the sauce.
All you have to do here is poor your canned tomatoes into a strainer that has been placed on top of a bowl. You don’t want to lose out on the liquid that you are removing.
Pinch each end of your tomato, squeezing out the seeds and then discarding both the stem and the seeds. Tear these whole tomatoes into large chunks by hand before heading them into your reserved liquid.
Now you can either run your sauce mixture through a food processor or a food mill, shooting for a “rough blend”. Season with salt until you get the taste dialed in.
All that’s left to do is to rollout one of your dough balls, stretching it by hand until it’s about 13 inches round or so.
Add a little bit of sauce, toss on some mozzarella (and any other ingredients you’d like to add), and maybe drizzle with a little bit of olive oil.
Pop the pizza into your Ooni Pro, bake for about 12 minutes or so (or until your desired level of doneness) and you are good to go!