The Best Ooni Pizza Recipe: Neapolitan-Style Pizza in Minutes

Name: Neapolitan-Style Pizza Recipe
Prep time: 1 h 9 min
Cook time: 10 min
Total time: 1 h 19 min
Yield: 4
Cuisine: Italian
Ingredients: Pizza dough (recipe below); 1 (800 g) can San Marzano Tomatoes; 1 clove garlic, minced; 1/2 tsp kosher salt; fresh mozzarella; whole fresh basil leaves; extra virgin olive oil; parmigiano reggiano; 325 g warm water (110ºF); 5 g dry active yeast; 500 g Antimo Caputo “00” Flour; 10 g salt

Jun 06, 2017 • Tom Jackson

Tantalize your taste buds with pizza like you’ve never had before! Chef Tom’s three pizza recipes are all cooked on a Ooni Wood Fired oven for a truly delicious experience.

Neapolitan-Style Pizza Recipe

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

4

Prep Time

1 hour 15 minutes

Cook Time

10 minutes

Calories

734

Chef Tom cooks up not one but three pizzas on the Ooni 3 Portable Wood Fired Oven. We like to think there’s a little something in here for everyone, so enjoy and let us know what you’d like to see us cook next.

Print Recipe

Ingredients

Pizza dough (recipe below)
1 (800 g) can San Marzano Tomatoes
1 clove garlic, minced
1/2 tsp kosher salt
fresh mozzarella
whole fresh basil leaves
extra virgin olive oil
parmigiano reggiano

Pizza Dough

325 g warm water (110ºF)
5 g dry active yeast
500 g Antimo Caputo “00” Flour
10 g salt

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Directions

To make the pizza dough, pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed mix 8 minutes.
Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.
Turn out onto a floured surface and divide into three portions. Roll each third into a ball, place on a parchment lined sheet pan. Cover. Refrigerate at least half an hour before use.
Fire up your Uuni 3 Portable Wood-Fired Oven. Allow it to preheat 15 minutes.
Combine the San Marzano Tomatoes, minced garlic, and kosher salt. Crush the tomatoes by hand, and stir to dissolve the salt.
To build the pizzas, stretch the dough out to roughly 10” diameter. Place on a floured pizza peel. Add a small amount of the tomato sauce and spread evenly across the surface. Top with small chunks of sliced fresh mozzarella. Add a drizzle of extra virgin olive oil. Transfer to the oven.
Spin the pizza a quarter turn every 20 seconds to brown evenly. Remove when the bottom and sides are browned. Top with basil leaves and finely grated parmigiano reggiano.