Indulge in a special treat with Chef Tom's Cinnamon Streusel Dessert Pizza on the Ooni Koda 16! Enjoy the perfect balance of cinnamon and streusel sweetness for a delicious and unique pizza experience.
WHAT YOU'LL LOVE
- The streusel gets mixed like a pastry, not a topping. Beating cold butter into the flour, sugar, and cinnamon until it's pea-sized (rather than just sprinkling loose ingredients on top) is what gives it a real streusel texture instead of a dusting.
- A quick refrigerator rest firms up the dough before stretching. Chilling the divided dough balls for at least 30 minutes makes them easier to stretch to 12 inches without springing back or tearing.
- An Ooni's extreme heat turns this into a one-minute bake. Preheating to full blast means the pizza only needs about a minute in the oven — a completely different cook profile from a standard sweet baked good.
- The glaze goes on warm, not cold. Pouring it over the pizza right out of the oven lets it melt slightly into the streusel topping instead of just sitting on top as a hardened layer.
Cinnamon Streusel Dessert Pizza
Tom Jackson
Rated 4.1 stars by 12 users
Category
Dessert
Cuisine
American
Servings
2 pizzas, 16 servings
Prep Time
20 minutes
Cook Time
1 minute
Calories
272
Indulge in a unique and delicious treat with Chef Tom's Cinnamon Streusel Dessert Pizza recipe cooked to perfection in an Ooni pizza oven. Enjoy the perfect balance of cinnamon and streusel sweetness for a truly unforgettable experience!
Ingredients
- 325g (1 cup 7 tbsp) warm water (110ºF)
-
5g (1 1/2 tsp) Caputo Dry Yeast
-
500g (3 1/4 cup) Antimo Caputo “00” Pizza Flour
-
10g (1 tbsp) Jacobsen Kosher Sea Salt
- 3/4 cup all purpose flour
- 1/2 cup packed light-brown sugar
- 1 tsp ground cinnamon
-
1/4 tsp Jacobsen Kosher Sea Salt
- 6 tbsp cold unsalted butter, cut into small pieces
- 3 cups powdered sugar
- 1 tbsp vanilla extract
- 1/4 cup whole milk
Pizza dough:
For the streusel:
For the glaze:
Directions
- To make the dough, first pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Stir and let sit for 5 minutes.
- Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low (2nd gear on the KitchenAid) until a ball is formed, about 1 minute. Once all ingredients are incorporated and a ball is formed, set a time and mix for 8 minutes more.
- Transfer to an oiled bowl/container. Cover. Let rise until doubled in size.
Turn out onto a floured surface and divide into 2 equal portions. Roll each half into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.
- Preheat your Ooni Koda 16 over high heat for 20 minutes before baking.
- Meanwhile, combine the streusel ingredients in the bowl of a stand mixer. Using the paddle attachment, beat on medium until butter chunks are about pea sized.
- Stretch the pizza dough to about 12” in diameter. Top with the streusel and spread evenly across the dough. Bake until the bottom of the pizza is lightly browned and dough is cooked through.
- Whisk together the glaze ingredients in a small mixing bowl. Pour over the warm pizza. Slice and serve.
Recipe Note
Recipe FAQ
Why beat the streusel ingredients together instead of just mixing by hand?
Using a stand mixer's paddle attachment breaks the cold butter into small, pea-sized pieces evenly distributed through the flour and sugar, which is what gives streusel its classic crumbly texture once baked.
Why chill the dough balls before stretching them?
A cold rest firms up the gluten, making the dough easier to stretch to a full 12 inches without it resisting or tearing.
Why does this only need about a minute in the oven?
An Ooni-style oven preheated to full heat reaches temperatures far higher than a standard home oven, so a thin dough with a light topping cooks through in under two minutes rather than the 10+ minutes a conventional oven would need.
Why pour the glaze on while the pizza is still warm?
Warm streusel helps the glaze melt slightly into the topping instead of just sitting on top as a hardened layer once it cools.
Can I make this in a regular oven instead of an Ooni?
Yes — use the highest temperature your oven reaches, ideally with a pizza stone or steel preheated well in advance, and expect a longer bake time of several minutes rather than one.
How indoor-friendly is this recipe?
4 out of 5 — the dough, streusel, and glaze can all be made in a standard kitchen; a home oven at its highest setting with a pizza stone will get you close to the Ooni's result, just with a longer bake time.
Recipe Highlights
Pastry-style streusel mixing: Beating cold butter into the dry ingredients until pea-sized produces a genuinely crumbly streusel rather than a loose topping.
Chilling the dough before stretching: A cold rest firms the gluten, making the dough far easier to stretch without tearing.
The extreme-heat, short bake: Cooking at Ooni-level heat turns this into a one-minute bake, a dramatically different timeline from a conventional oven dessert.
Glazing while warm: Pouring the glaze on right out of the oven lets it melt slightly into the topping instead of setting as a hard shell.
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Nutrition
Nutrition
- Nutrition Serving Size
- 3.79 oz
- per serving
- Calories
- 272
- Carbs
- 53 grams
- Protein
- 3 grams
- Fat
- 4 grams
- Sodium
- 130 milligrams
