PREP:
35 minutes
COOK:
3–4 minutes
CHILL:
1 day
Ingredients
- Dough Ingredients:
- 3¾ cup 00 flour
- 1? cup lukewarm water
- 1 tablespoon sugar
- 3 teaspoons salt
- ¼ teaspoon instant yeast
- Olive oil
- Sauce Ingredients:
- 1 28-ounce can San Marzano crushed tomatoes
- 3 garlic cloves
- 1½ tablespoons olive oil
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon sugar
- Basil, chopped
- Pizza Toppings:
- Pepperoni
- Sausage
- Mozzarella cheese
- Onion
- Mushrooms
- Basil
- Parmigiano Reggiano
- Arugula
Directions
- Place all dough ingredients in the bowl of a stand mixer fitted with a dough hook. Mix the dough on low speed for about 8 minutes. Stop and cover the bowl with plastic wrap. Let stand for 10 minutes. Remove the cover on the mixing bowl and continue kneading on low speed for 8 more minutes. Place the dough in a greased container. Cover and refrigerate for one day.
- Preheat your Ooni pizza oven to 650°F. While the oven is preheating, portion the dough into two equal pieces. Gently roll the dough into a ball, cover and bring to room temperature. While the dough reaches room temperature, create the tomato sauce by adding all ingredients to a bowl. Process ingredients with a hand mixer and set aside. Organize your toppings, grate your mozzarella cheese and set aside.
- Dust the countertop with flour. Using your hands, roll the pizza dough until it is 12 inches wide. Place the floured surface of the pizza dough onto the floured pizza peel; this will make sliding the pizza into the oven much easier. Add your toppings. As the cheese melts it will spread out—be sure to leave enough open space and don’t overcrowd the toppings. Transfer the pizza to the pizza oven and cook for approximately 3–4 minutes, rotating halfway.
Note(s):
Shred your own low-moisture mozzarella cheese. Do not use pre-shredded cheese.
Let your dough get to room temperature before shaping.
Let the pizza oven preheat for 15 minutes before cooking.