My family and I order pizza out at LEAST 1 every 2 weeks. Not just because it’s convenient, but also because WHO DOESN’T like pizza?
What if I told you you could have the yummiest, restaurant worthy, wood-fire tasting pizza AT HOME?
The Ooni pizza oven is a total game changer.
(We took this picture inside, but use it only outside when actually cooking. Heads up.)
I first heard about Ooni from a friend. My husband and I were considering installing a big pizza oven in our outdoor kitchen area. After getting a few bids, and seeing some different designs, I just wasn’t sold. I didn’t like that it cost so much, or that it was such a monstrosity. It really blocked our view out our window due to our patio set up.
This friend suggested I check out Ooni, and I was SO happy I did.
Let me tell you a little about these awesome ovens.
The Ooni ovens come in several different models, and options.
This chart is fantastic for choosing which option is best for your family and situation. It was helpful for me.
We went with the Ooni Fyra 12 Wood Pellet Pizza Oven.
I choose this one because it was the lightest and most portable.
This is important to us because we can easily take it along when we camp, tailgate, or have a park picnic. Just pack her up and go!
The smaller oven obviously doesn’t make a big pizza, but I feel like it cooks so quickly, that the personal pizzas (or split between my littles) isn’t a huge deal.
Can we talk about the convenience?
I’ll make big batches of pizza dough, or buy them at the store (Trader Joes has some great dough) and freeze them. A little thawing out, and some toppings, and you’re ready to go whenever your kids friends stop buy or you need a quick meal. And yes, it’s QUICK. Most of our pizzas are ready to go in just a few minutes in this baby!
And yes, they taste SO dang good. Like that yummy fire blazed pizza you just can’t get enough of.
Our favorite toppings are pineapple and Canadian bacon, artichoke and chicken (with a balsamic glaze), and don’t forget to add a lot of arugula and sea salt any chance you get!
I’ve been using Oonis recipe for a classic pizza dough. You can find it below, or on their site HERE.
My only tip is to roll out the crust thin! This may be my personal preference, but that thin Neopolitan style crust is the BEST.
Classic Pizza Dough
Flour, salt, water and yeast – what do these simple ingredients have in common? They come together to create the perfect foundation for any good Italian pizza – perfect pizza dough recipe!
Makes 3 x 330g dough balls or 4 x 250g dough balls
12.8oz (364g) cold water
4 tsp (18g) salt
20g fresh yeast (or 9.2g active dried yeast, or 7g instant dried yeast) *amend yeast quantities depending on proving time.
21.4oz (607g) “00” flour, plus extra for dusting
Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the other third of water to boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast. Whisk the salt and yeast into the warm water.
If mixing by hand: Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. Turn it onto a lightly floured surface and knead with both hands for about 10 minutes, until it is firm and stretchy. Return the dough to the bowl. Cover with cling film and leave to rise in a warm place for about 2 hours or until doubled in size.
If using a mixer: Fit the mixer with the dough hook and place the flour in the mixer bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough to keep mixing to at the same speed for 5-10 minutes, or until the dough is firm and stretchy. Cover the dough with cling film and leave to rise in a warm place for about 2 hours or until doubled in size.
When the dough has roughly doubled in size, divide it into 3 or 4 equal pieces, depending on what size you want your pizzas to be (either 12 inches or 16 inches wide). Place each piece of dough in a separate bowl or tray, cover with cling film and leave to rise for another 30 – 60 minutes, or until doubled in size.
Note:It’s also possible to cold-prove your pizza dough, a technique that allows the yeast to work on the sugars in the flour for longer, thus helping the dough to develop a deeper flavour. To do this, use half the amount of yeast listed in the ingredients, and leave the dough to rise in the fridge for 24-72 hours – basically, until the day you need it. Divide the dough and cover it as described in the main recipe, then set aside (not in the fridge) for at least 5 hours, until it is up to room temperature.
Kneading and stretching the dough: Our top tip is always to start with a perfectly rounded ball of pizza dough as this helps to keep the shape of the pizza base circular during the stretching process. Place the ball on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the center, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the pizza dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this – you don’t want it to tear.
Once the pizza dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you’re happy with the base, add your toppings and bake in your Ooni pizza oven as indicated in your chosen recipe.
Our Ooni pizza oven is honestly my most favorite addition to our kitchen in a LONG time.
We ALL love it, and it’s been fun gathering together to create and eat!