All Recipes All Recipes

All Recipes

Discover a world of culinary inspiration, designed to help you make the most of your Ooni pizza oven.

To Be Frank Melt-In-Your Mouth Buttery Shortbread
Latest

To Be Frank Melt-In-Your Mouth Buttery Shortbread

Bake classic, buttery shortbread biscuits with this simple To Be Frank Bakery recipe. Perfect with tea or as a crust for Basque cheesecake.  
    A thin crust pizza topped with tomato, cheese and basil on a wooden pizza peel. Baked using a Thin Crust Pizza Dough recipe.

    Thin Crust Pizza Dough

    If you’ve ever found yourself craving that crunchy thin crust pizza, look no further than our thin crust pizza dough recipe. From ambassador Lewis Pope, this is the perfect tonic: with a stronger dough made from flour and semolina, it’s cooked for slightly longer at a lower temperature. Resulting in deliciously crisp pizza that won’t let you down, no matter how many toppings you load on. Perfect for movie nights, pizza parties, or devouring all at once! IngredientsMakes 5 X 14” pizza 950g (33.5oz) 00 or 0 flour (95%)50g (1.8oz) fine semolina flour (5%) 600g (21.2oz) water (60%)30g (2 tbsp) fine sea salt (3%) 1-2g fresh yeast, 0.8g active dried yeast, or 0.7g instant dried yeast (0.1-0.2%) 20g (1 ½ tbsp) (2%) extra virgin olive oil Equipment Spiral/ stand mixer MethodPour 80-90% of the water into the bowl of your mixer and dissolve in the yeast (if using ADY, leave to activate). Add half the flour and mix on the slowest speed until it turns into a paste like texture, then slowly add in the remaining flour. Once a rough looking dough begins to form, add a little more of the remaining water and continue mixing. Keep adding the water a little at a time, allowing the dough to absorb the water before adding more. When you only have a splash left, add the salt and remaining water and mix until fully incorporated. Finally, add the olive oil and mix. Once fully incorporated, turn the dough onto a lightly floured work surface and shape into a ball. Cover and let rest for 30 minutes. Once rested, portion the dough into five 320g balls. Place the balls in a tray/container, cover, and leave to rest for 2 hours at room temp. After two hours, place the dough in the refrigerator for 24-48 hours. Roughly 4-6 hours before you’re ready to start cooking, remove the dough balls from the refrigerator and leave to come to room temperature. Fire up your Ooni pizza oven. Aim for 350˚C (662˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer. Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 14" and lay it out on your pizza peel and add your desired toppings. If using gas, turn the flame completely off. Slide the pizza off the peel and into your oven. Use the residual heat to slowly cook the pizza. After 1 minute, turn the pizza and cook for another minute before turning the flame back on to low. Keep turning the pizza to evenly brown the crust and finish it off. If using wood or charcoal, aim for a low flame for the duration of your cook. Once cooked, remove the pizza from the oven. Garnish with any extra toppings, and serve straight away!

    Flatbreads, tahini and harissa spiced lamb neck on a wooden chopping board, next to roasted lamb and vegetables in a cast iron griddle pan. Made using a harissa lamb recipe.

    Harissa Spiced Lamb Neck

    From our friend James Gibson at @butterwouldntmelt, comes this deliciously succulent Oonified harissa lamb recipe. Grind up a storm with a fragrant fresh harissa that pairs perfectly with the tender lamb, and serve with some soft charred veggies. Check out James’ recipe for Moroccan spiced flatbreads too: they’re an ideal match for next-level sandwiches, drizzled in fresh tahini for a creamy kick! EquipmentOoni Dual sided grizzler plate / Ooni Cast Iron PanPestle and Mortar IngredientsServes 2-3 as a main For the lamb500g (17.6oz) lamb neck fillet1 red bell pepper1 green bell pepper1 onionOlive oilSalt & pepper For the Harissa1 tsp cumin seeds1 tsp coriander seeds ½ tsp fennel seeds½ tsp caraway seeds1 tsp black peppercorns½ cinnamon stick, broken up1 tsp sweet paprika1 tsp smoked paprika¼ tsp cayenne pepper6 garlic cloves, minced4 tbsp olive oil MethodToss the cinnamon, black pepper, cumin, coriander, fennel, and caraway seeds into a dry frying pan and toast over a medium heat until fragrant. Pour the cooked spices into a pestle and mortar and grind until powdered. Add the olive oil, minced garlic cloves, cayenne pepper, and paprika into a small bowl. Toss over the crushed spices and mix together until a beautiful thick harissa is formed. Pat dry the lamb neck fillets with kitchen paper, then rub half the harissa onto each side, coating evenly. Leave to marinade for at least an hour. While the meat is marinating, cut your peppers in half, de-seed, and slice lengthways. Peel your onion and cut in quarters before pulling the layers apart. Fire up your pizza oven. Aim for 300˚C (572˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer. Place your Dual sided grizzler plate inside the oven to preheat with a little oil. If using a smaller cast iron dish, you may need to split everything in 2. After 10 mins, remove the pan and add your veg. Return the pan to the oven and cook for 5 minutes or so, until the vegetables are beginning to soften and char. Place your lamb fillets on top and slide back into the oven. Cook for 8-10 minutes, turning and flipping the lamb every 2 minutes until crisp on the outside and tender inside. Check the internal temperature of the meat for 130.1F/ 54.5C. Remove the pan from the oven and cover with aluminium foil to rest for 10 minutes. Once rested, slice and serve right away. Best served with Moroccan Spiced flatbreads and side of tahini sauce.