Ooni Classic Pizza Dough Recipes

SKILLET BAKED PIZZA ROLLS

Steps:

• Stuff it, roll it, bake it. Sharing is caring when it comes to our crowd-pleasing Skillet Baked Pizza Rolls - layer pizza dough with gooey mozzarella and chopped pepperoni, smother with melted herb butter and tuck them into Ooni's cast iron Skillet. This party snack is guaranteed to be the hit of the night among your guests! Ingredients Serves 4 as an appetiser 550g (19.5oz) Classic Pizza Dough3 tbsp Classic Pizza Sauce200g shredded mozzarella100g pepperoni, finely slicedHandful basil leaves, torn For the herb butter 1 stick (100g) salted butter, melted2 tbsp thyme leaves2 tbsp parsley, finely chopped2 garlic cloves, crushed To serve Classic Pizza Sauce Method Prepare your pizza dough ahead of time. For this recipe, we recommend preparing pizza dough balls that are 165g each - our guide to making the perfect Classic Pizza Dough covers everything you need to know.For the sauce for these pizza rolls, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help bring out the flavours in the other ingredients used here.Fire up your Ooni pizza oven. Aim for 300˚C on the stone baking board inside. You can check the temperature inside your Ooni pizza oven quickly and easily using the Ooni Infrared Thermometer.In a bowl, mix together the herb butter ingredients. Set aside.Add a little of the herb butter mixture to your Skillet and place inside the oven to warm up.Using a rolling pin, flatten each ball of pizza dough into a long oval shape, and trim around the dough using a knife to shape each ball into a rectangle.Spread two tablespoons of the pizza sauce over each piece of dough, then top with the mozzarella, basil and pepperoni. Save some of the mozzarella to use as a topping later on.Take the edge of the pizza dough sheet and roll the dough in on itself, forming one long tube. Once rolled, slice the tube into 1-inch-thick portions. Repeat for the remaining two pizza dough sheets.Remove the warmed skillet from your oven. Turn the stuffed pizza dough portions upright, so that that cheese is facing upwards, and tuck the rolls into the Skillet. Repeat with as many of the dough rolls as you can fit into the Skillet - they should be snug inside.Pour the herb butter over the top, and return the Skillet to your Ooni for 5-6 minutes or until the tops of the rolls have turned golden brown.Sprinkle the remaining mozzarella over the rolls and continue cooking in your Ooni until the cheese has melted and is a light golden colour.Serve the warm pizza rolls alongside a bowl of pizza sauce so your guests can dip to their delight!

OONI CLASSIC PIZZA DOUGH

Steps:

• 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.
• 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 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.
• 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.
• Place in bowl. Cover the dough with cling film and leave to rise in a warm place for 1-2 hours.
• When the dough has roughly doubled in size, divide it into 3 equal pieces.
• Place each piece of dough in a separate bowl or tray, cover with cling film and leave to rise for another 20 minutes, or until doubled in size.
• Kneading and stretching the dough: Our top tip is always to start with a perfectly rounded ball of 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 dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a 16-inch (30cm) 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 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 3, Ooni Koda or Ooni Pro as indicated in your chosen recipe.

CLASSIC PIZZA DOUGH

Steps:

• 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.
• 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.