Dough
  • Water 275g
  • Kosher Salt 10g
  • Olive Oil 8g
  • Bread Flour 400g
  • Yeast 4g
  1. Combine flour, sugar, salt, and yeast in whisk until homogenous.
  2. Add dry ingredients to food processor and drizzle in water and olive oil while running. Run until dough ball forms.
  3. Transfer dough to floured work surface and knead until smooth ball is formed.
  4. Divide dough into 3 equal parts and refridgerate for 1-5 days.
  5. Four hours before using, bring dough to room temperature, the dough should double in size during this time.
Pizza
  • Dough 1
  • Sauce 1
  • Shredded Low Moisture Mozz 5.3oz
  • Pepperoni All
  1. Preheat Ooni at max for 20 minutes.
  2. While the oven preheats, begin rolling out and stretching the dough, until the desired 16" is reached.
  3. Transfer dough to lightly floured pizza peel.
  4. Add approxamately 3 Tbsp of sauce, spreading to just shy of the edge.
  5. Add shredded cheese, and top with pepperoni.
  6. Reduce oven to lowest heat.
  7. Ensure dough is not sticking to the peel and launch onto quadrant of oven farthest from the flames.
  8. Turn every 30 seconds until done.
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