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Ooni Insights

  • Ball of pizza dough on a set of scales, being used to measure pizza dough hydration.

    Dough Hydration Explained

    What is hydration? Simply put, it’s the amount of water you put into your pizza dough recipe. Read on to see how different hydrations can change your pizza making. 
    Read now
  • Dan Richer and Katie Parla sitting down eating pizza

    8 Simple Tips From Dan Richer and Katie Parla’s “Joy of Pizza”

    When Dan Richer offers his advice on pizza, you’d be wise to listen. As the chef and owner of Razza Pizza Artigianale, he knows his way around a pizza peel. Read the best tips From Dan Richer's and Katie Parla’s “Joy of Pizza” here!
    Read now
  • Neapolitan-style Pizza

    THE OG - Neapolitan-style Pizza

    Pizza Napoletana; the original, and many say the best, style of pizza in existence has a thin base, puffy, chewy yet crisp crust and simple, but carefully selected toppings. 
    Read now
  • Pan Pizza

    Let’s Get Deep: A Brief History of (and Recipes for) Our Favourite Pan Pizzas

    Continuing our trip down pizza memory lane, this week we’re focusing on pan pizza.
    Read now
  • Thin & Crispy Pizza

    Crunch Time: (Some of) Our Favourite Thin and Crispy Pizzas

    Thin and crispy pizza is one of the most beloved styles. Here, we share some of our favourite versions and recipes from Germany, France, the USA, and Italy.
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  • Wooden bowl of salt next to a large wooden spoon with salt.

    The Importance of Salt in Pizza Dough Explained

    What does salt do for pizza dough and why does it matter? To help answer these questions and more, we turned to UK-based Ooni Ambassador and Community and Product Support Manager, Lewis Pope, for insight.
    Read now
  • Ball of pizza dough on a set of scales, being used to measure pizza dough hydration.

    Pizza Dough Hydration Explained

    What exactly is dough hydration? We’ll break down one of the most commonly asked questions when it comes to making pizza and get you on your way to becoming a hydration pro!
    Read now

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