“Juicy and sweet tomatoes with a hint of garlic, salt and basil make this the ideal pizza sauce for enhancing the flavour of your Classic Pizza Dough base,” says Ooni CEO Kristian Tapaninaho. And we couldn't agree more! 

Taken from our cookbook, “Ooni: Cooking with Fire,” and made on a hob in less than 30 minutes, this recipe is sure to become your go-to pizza base.

The secret in this classic pizza sauce recipe is choosing high-quality tomatoes that will make a noticeable difference to the flavour. We like to go for canned San Marzano tomatoes, the traditional choice for Neapolitan pizzas. With their fleshy texture, low amount of seeds and slightly sweet flavour, this variety of plum tomato has been used in Italy and across the world for generations. 

Add fragrant garlic, fresh basil, olive oil, sugar and a dash of salt and pepper and you’ve got a sauce that would make any nonna proud. 

Flour, salt, water and yeast: What do these simple ingredients have in common? They come together to create the perfect foundation for any good Italian pizza. Say hello to our classic pizza dough recipe, which is sure to become a beloved staple for your household. 

The beauty of making your own dough is the delicious texture and flavour, coveted puffy crust, a soft, easy-to-fold slice and, of course, the fragrant, freshly-baked-bread aroma. Think of it as your pizza canvas, the base for any topping your culinary heart desires, from burrata and steak to crème fraîche and basil. 

From there, we recommend starting with our Classic Pizza Sauce, and if you’re not sure where to start for toppings, we’ve got hundreds of pizza recipes to get you inspired. 

Note: Exciting news! We've enhanced our signature Classic Pizza Dough recipe for an even tastier experience. Our culinary team carefully refined the ingredients and methodology, and while we've made improvements, we've stayed true to the essence of the original. If, however, you loved the old recipe and still want to use it, here are the ingredient amounts (you can follow the same process) for four 250-gram dough balls for four 12-inch (30-centimetre) pizzas, or three 330-gram balls for three 16-inch (40-centimetre) pizzas with a dough hydration of 60%:

• 364 grams lukewarm water
• 9.2 grams active dried yeast or 7 grams instant dried yeast or 20 grams fresh yeast 
• 607 grams “00” flour, plus extra for dusting
• 18 grams sea salt

If you prefer fresh yeast, use 20 grams and either mix the yeast into the water and let sit for 3 minutes (rehydration method) or crumble it over the flour and then add the water (dry blend). We always suggest checking the activation instructions on your yeast packets and testing accordingly.

At Ooni HQ, we make and eat pizza most days of the week. However, no matter how practised you are at making, stretching, topping and launching your pizza, there are times when it just doesn’t work out. Maybe you’ve started topping your pizza and suddenly you realise there are holes in the base. Or, you’ve overstretched your dough and it ends up way too thin, and splits when you layer up your toppings. Maybe you might’ve forgotten to flour your peel before you laid out your pizza base and now it’s stuck and won’t slide off the peel into the oven. No matter the scenario, please don’t fear – your pizza can still be salvaged! This is where the Recovery Calzone comes in to save the day. This is a handy trick for when you don’t want your problem pizza to become a total fail. These steps will work for a pizza base that has a hole or holes on one side, but not all across the base.

This four cheese white pizza with garlic-sautéed spinach has been a favorite of Christy’s (@RealCleverFoods) ever since her Italian grandfather started making it for her as a little girl. It takes the best of  Italian-style comfort food and mixes it with decadent toppings for a versatile pie that works perfectly as a starter, main course, or creative side dish. 

While there’s a wide variety of white pizzas out there, we think this one will become your go-to for entertaining with its combination of provolone, mozzarella, fresh ricotta, and Pecorino Romano alongside garlic-sautéed spinach. It’s a tasty, light pizza that’s not too rich, making it great for any occasion. 

To make this white pizza really shine, we recommend using high-quality cheese that’s not too watery or reliant on additives. Most supermarkets will carry all four cheeses, but if you want to go local, try buying from a farmer’s market or specialty store for an extra-special touch.

The crumble can definitely be considered one of the UK’s favourite desserts, and we think adapting it into a tasty dessert calzone gives it an extra special touch. It’s a warming dessert that's super comforting, blending sweet and salty in all the right ways.

Simple and delicious, Batty pays tribute to this old-school classic by cooking the fruit in butter, brown sugar and cinnamon. The fruit is then lightly stewed, just enough for the butter and sugar to caramelise, coating the apples and pears in an incredible sauce. Then there’s the crispy oat crumble on top, reimagined using jumbo oats, honey and chopped nuts that have been pan fried; a perfect way to add texture and crunch. And finally, there’s the salted caramel, a perfect companion for any dessert. We like to add a big scoop of it inside the calzone, plus another hefty spoonful drizzled over the baked calzone. Heart and stomach warming, this decadent dessert knows no borders. 

Softened bell peppers and Italian sausages with blistered skins served on sandwich rolls are an Italian-American staple. We took this favourite and made it into a pizza, swapping crusty Italian rolls for supple pizza dough and adding slightly-caramelised onions, tomatoes and classic mozzarella and Pecorino Romano. 

You’ll find the combo of sausage and peppers dotting food cart menus throughout New York City, on Superbowl party tables and tailgate spreads, and at almost every Italian festival in the US. Whether they’re served with bread or just a knife and fork, you can count on a few staples: garlic, red pepper flakes and oregano alongside sausage that’s sweet or hot but always highlights Italian spices.

Our recipe’s no different. We take everything great about the original sandwich – hand-held and approachable with a balance of spicy and sweet – and put it on a pizza. Our bell peppers get mixed with olive oil and sliced onions and are cooked until soft and just barely blackened (the flames of the Ooni oven help with the roasting, but this can also be done on a stovetop). 

We make our sausage at home, incorporating spices, cheese and minced onion with ground pork for a mixture that’s juicy and lightly spiced. Instead of cooking before topping, we put the raw sausage directly on the pizza in small pieces and let it get juicy and crispy in the hot heat of an Ooni.

In Belgium, there’s a traditional winter dish called “Hespenrolletjes met witloof”. It’s an indulgent, body and heart warming dish of cheesy baked ham and chicory that fills you up when you need it most–and the best part is, you don’t have to be in Belgium to enjoy it! Flavourful chicory and salty ham is layered in an oven dish, then slathered in creamy béchamel and Emmental sauce before being baked to perfection in the oven. 

The elements that make this dish so delicious—nutty Emmental cheese, savory ham and tender chicory—are reimagined in this recipe from Icelandic TV host Kristinn Guðmundsson (@kristinnsod). It’s also a love-letter to his second home, Belgium, where he was first introduced to Hespenrolletjes met witloof. 

Filmed at his parents’ cabin in Iceland, Kristinn endures freezing temperatures for this pizza, and the film is well worth a watch for an entertaining cook-along experience. While unconventional, this pizza is the perfect introduction to Belgian food, all from the comfort of your own home! And, as Kristinn suggests “Just crack open a good Trappist [or any beer, really] beer and enjoy.”

The secret behind great sourdough? Using a starter, aka mother, to ferment the dough rather than ready-made yeast from a packet. Making a sourdough starter isn’t inherently difficult (all you need is flour, water and time) but prepping your own will take some commitment. The mixture needs a few days to develop yeast and bacteria, become sour and produce those signature frothy bubbles. 

If you’re not familiar with the process or don’t think you’ve got the skills to proof and feed a starter, don’t worry. Bryan Ford (@artisanbryan), author of “New World Sourdough,” has an endless supply of knowledge and tips for novices and pros alike. He’s shared this delicious recipe for creating the ultimate sourdough pizza dough, from starter to finish. 

A little effort here goes a long way, leading to a greater depth of flavour, aroma and strength for your dough. Use this method to make anything from baguettes and bagels to pretzels and, but of course,–pizza. 

Bryan’s first slice of advice? Keep your starter in a jar on your kitchen countertop, covered with a lid or a cloth with an elastic band wrapped around the opening. If you plan to use your starter regularly, it’s best to feed it with water and flour every 1 to 2 days to keep it alive. 

For feeding, add equal parts flour (the same flour your starter used; in this recipe’s case, a combination of “00” and whole grain) and water to the starter and mix until fully blended. The starter will grow every time you do this, so remove a little bit of the starter each time before adding the fresh flour and water.

If you need to leave your starter at home for a while, or can’t feed it for a period of time, seal it and place it in the fridge for up to 2 weeks (the cold temperature will cause the starter to go dormant, so it doesn’t need to be fed). When you’re ready to use it again, simply remove it from the fridge and continue feeding it every 1 to 2 days.

When it comes to this biga pizza dough recipe, we believe biga is better. A type of Italian preferment, biga dough has a low hydration compared to other starters - meaning it uses less water - which leads to a slower fermentation, firmer texture and a delicious, nutty flavour. Ciabatta bread is perhaps the most well-known recipe that uses this process, and biga dough is another great option for a flavourful pizza base. 

Although biga dough takes a little longer to prepare, good things come to those who wait, but you don’t have to take our word for it. Check out this recipe from Bristol-based pizza blogger and Ooni Ambassador, Julian Guy (@pizzaislovely). It’ll turn you into a biga-dough devotee.

What could be better than a classic Margherita pizza? A star-shaped, stuffed crust Margherita designed for pulling apart and sharing. It’s the perfect showstopper for the festive season.

Our collection of holiday season pizzas uses leftovers like you’ve never seen them before! Using leftovers from our recipes for Roast Turkey & Baby Leeks with Herb Butter and Baked Camembert with Honey & Thyme, this pizza combines all of the hallmark flavours of the holidays to guarantee that warm, fuzzy, festive feeling – all in one slice.