pizza oven

<p>Here's a recipe for simple Neapolitan style pizza you can make at home, inspired by the best pizza in Naples Italy! Includes a step-by-step video.</p>

Neapolitan Pizza Recipe

Best Homemade Pizza Dough

Easy Pizza Sauce

mozzarella cheese (or about 3/4 cup shredded mozzarella)

Kosher salt

basil leaves

Semolina flour or cornmeal, for dusting the pizza peel

Prepare the dough using the Best Pizza Dough recipe (follow this video instruction for more). Follow the preparation instructions in the dough recipe if prepared in advance.

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here&#8217;s the pizza oven we have!).

Slice the mozzarella into 1/4 inch thick pieces. If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.

When the oven is ready, stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Sprinkle a pizza peel with semolina flour or cornmeal, then carefully place the dough on top. Spread the pizza sauce across the dough. Top with mozzarella cheese.  Taste a bite of the mozzarella cheese; if it does not taste salty, add a few pinches of kosher salt to the pizza.

If you&#8217;re baking in a pizza oven, add the basil leaves. For baking in a standard oven, add the basil leaves after you bake (the leaves turn black in a standard oven).

Transfer the pizza to the pizza stone on the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). Slice into pieces and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1569356975/npfoecksqdvwgynbgo7d.mp4

Looking for a Neapolitan pizza recipe? Inspired by the best pizza in Naples Italy, here’s a recipe for simple Neapolitan style pizza you can make at home.

Neapolitan Style Pizza Recipe

Looking to amp up your pizza night? This spicy pizza diavola is a fan favorite, starring Kalamata olives, spicy peppers, and gooey mozzarella cheese.

Spicy Pizza Diavola

ball Best Pizza Dough (or Food Processor Dough or Thin Crust Dough)

Homemade Easy Pizza Sauce

mozzarella cheese (or mozzarella

Kosher salt (optional)

Kalamata olives

Fresno chili pepper

Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)

Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).

Slice the olives in half. Thinly slice the chili pepper (keep the seeds).

When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. 

Use the back of a spoon to spread a thin layer of pizza sauce across the dough. Top with mozzarella cheese, saving out a small bite for tasting. Taste a bite of the mozzarella cheese; if it does not taste salty, add a pinch or two of kosher salt to the pizza. (The pizza has olives, which also adds saltiness.) Top the cheese with the sliced olives and chili peppers.

Transfer the pizza to the pizza stone using the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). 

Remove from the oven and allow to cool for minutes, then top with torn basil leaves. Slice into pieces and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1569260016/wdwc4a3rx5q4a7l8lnsb.mp4

Cooks everywhere agree: this is the best pizza dough recipe! It’s a trusted resource for how to make pizza dough with the perfect chewy texture—every time.

Video: Pizza Dough Master Recipe

This dessert pizza is the perfect sweet pizza recipe to make in your Ooni or other pizza oven.  The perfectly cooked pizza is topped with cinnamon sugar, applesauce, sliced apples, toasted oats, and a vanilla icing.

Ooni Apple Crisp Dessert Pizza

¼ Cups Flour (preferably 00 Flour

¼ Cup Warm Water

¾ teaspoon Active Dry Yeast

Cup Cold Water

Salt (preferably fine sea salt)

Cinnamon Applesauce

Apple (peeled and thinly sliced)

Tablespoons Butter (melted)

Cup Oats

Tablespoons Sugar

Cinnamon

1.5 Cups Powdered Sugar

Tablespoons Milk

Vanilla Extract

Proof the yeast by adding the active dry yeast to the warm water and stirring vigorously.  The yeast should foam.  If the yeast clumps and floats on top of the water it is dead and you need new yeast.

Add the flour and salt to a stand mixer with a dough hook and add the cold water.  Mix slowly for 1 minute then add the warm water and yeast.  Mix for about 1 minute on low, then stop and scrape the sides of the bowl.

By hand or using a stand mixer with a dough hook, knead the dough for about 5 minutes until the dough is smooth.  Depending on environmental conditions, you may need to add a little more flour or water to the mixture.  (The dough should not be dry or too sticky.  You should be able to gently pinch the surface of the dough without it sticking to your fingers.)

Place the dough ball on a plate and cover with a damp towel.  Let the dough sit at room temperature for 1 hour.

After 1 hour, uncover the dough ball and divide in half.  Form each dough ball by gently stretching the dough and folding the stretched dough to the bottom of the ball.  Rotate the ball 90 degrees and repeat.  Repeat this process about 5-6 times finishing by pinching together the bottom of the ball.  The surface of the dough should be smooth and not torn.  Repeat with the 2nd dough ball.  Cover with plastic wrap and let rise for 2-3 hours, until doubled.

Dough:

Combine the cinnamon and sugar in a small bowl and mix to combine.

Mix the oats with 2 tablespoons of melted butter and mix to combine.

Mix the powdered sugar, vanilla extract and milk in a small bowl then put in a small plastic bag or a piping bag.

Toppings

Preheat your oven with the Cooking Steel or pizza stone to 425 degrees.  If using a pizza oven, preheat to 450-550 degrees.

On a well-floured surface hand stretch the dough into a roughly 12-14-inch circle.

Place the pizza dough on a floured pizza peel. Baste the dough with 1-2 tablespoons of the melted butter.

Sprinkle the buttered dough with the cinnamon sugar then top about ½-2/3 of a cup of the apple sauce.  Next top with half of the sliced apples and half of the oats.

Pizza Oven: Launch the dessert pizza into the pizza oven and cook for about 5-6 minutes, rotating the pizza about every 1-2 minutes to ensure even cooking., and ensure the bottom of the pizza is not getting over cooked.

Home Oven:  Slide the dessert pizza into the oven and cook for about 5 minutes.  Rotate the pizza 180 degrees and cook an additional 3-5 minutes, until the pizza is cooked to your desired doneness.

Remove the pizza to a cutting board and top with half of the icing.

Cut into slices and serve warm.

Baking the Pizza

Our wood-fired ovens take a simple focaccia bread to the next level! You get just the right amount of smokey flavor and the perfect crispness that you won't achieve in a regular convection oven. Topped with flaky sea salt and fresh herbs you can enjoy it alone, start building amazing sandwiches or dip it into a hearty fall soup. Once you master this easy recipe, the possibilities are endless.

Gluten-Free Focaccia Bread Recipe

515 g Caputo Fioreglut Gluten-Free flour

g kosher salt

g Fleischmann's active dry yeast (1 packet)

water

g lukewarm water for priming yeast

olive oil, divided

Coarse sea salt

mayonnaise

arugula

rosemary

g Sugar for feeding yeast

Step 1

Prepping/Priming the Yeast 1.) Take 100 g of lukewarm water and whisk in the (1g) sugar and 8g of yeast.    2.) Allow to sit for 15 minutes and make sure that it begins to bubble.

Step 2

Making the Dough  1.) In a large mixing bowl, whisk together the flour and salt. Slowly begin adding the water and primed yeast (455g total).  2.) Using a Danish dough hook, mix until it is evenly distributed and you have generated a nice sticky dough ball.   3.) Evenly coat a bowl with olive oil and transfer the dough ball to the bowl.  Lightly rub some olive oil onto the surface of the dough ball.   4.) Cover the bowl and transfer immediately to the refrigerator. Leave in the refrigerator for 24-48hrs.  5.) Use some butter to coat a 9x13 pan. Then pour in 2 tablespoons of olive oil.  6.) Using your oiled fingertips (or dough scraper), begin scraping the dough off the walls of the bowl and pushing it towards the center.   7.) Once you have removed the dough from the walls of the bowl, punch down and then lay in the pan. Slightly press down into oil and allow to sit for 3-4 hours.

Step 3

Cooking the Dough  1.) Preheat your oven to 600°F.   2.) During this time, remove the leaves of rosemary from the branches and soak them in about 1 tablespoon of olive oil.  3.) Pour mixture onto the dough and coat with hands. Once evenly coated, use your fingertips to slowly press into the dough to create indentions. It may be necessary for you to stretch the dough whilst pressing to fill the pan.  4.) Top with coarse salt and then cover pan with aluminum foil.  5.) Once heated to 600°F, remove heat source (if gas, turn flame off; if wood, remove coals) and close off the damper and door.  6.) Once oven temp reaches 525°F, place the pan into the oven and close the door.  7.) While the oven is cooling off, the median cooking temperature should approximately be 425°F.   8.) After 15 minutes, remove the aluminum foil and allow to bake for another 15-25 minutes or until adequately browned.  9.) Once baked to your liking, remove the pan and transfer to a cooling rack to cool.  After about 10 minutes or so, it can be removed from the pan to begin cutting and serving. (Note: If you're going to make sandwiches, allow the bread to cool before cutting in half.

Perfect naan bread made in the Ooni Koda pizza oven. Light, chewy and absolutely perfect, this naan bread bakes up in a minute&#039;s time and will be the star of your dinner.

Naan Bread for an Ooni Koda Pizza Oven

instant yeast

sugar

salt

plain yogurt (9.5 oz (see recipe notes))

Tablespoons olive oil oil

bread flour (27.5 oz (see recipe notes))

Tablespoons butter

fresh herbs (if desired)

To a stand mixer add warm water (100ºF), instant yeast and sugar. Let sit for a minute until the instant yeast smells and bubbles just a bit.

Add the salt, plain yogurt and olive oil to the mixer. Turn the mixer on and add the flour a cup at a time until the dough starts to pull away from the sides of the bowl. It should be tacky to the touch but not overly sticky.

Mix the dough in a stand mixer for 10 minutes to develop the gluten in the dough. Add a bit more flour as needed.

Transfer the dough to a lightly oiled container. Cover and let rise until doubled or tripled (about 1-2 hours).

Once dough has risen, turn out onto the counter and cut into 12 equal pieces. Roll each piece into a tight ball and set on a baking sheet.

Cover and refrigerate the dough balls on the baking sheet for 1 hour or up to 24 hours before baking. Cold dough is easier to shape for the Ooni pizza oven. A longer time in the refrigerator deepens the flavor of the naan bread.

Preheat a Ooni Koda Pizza oven for 20-30 minutes on high.

Once your oven is pre-heated, take the dough out of the fridge. Using a rolling pin, roll the dough into a small circle. Use your hands and fingers to stretch the dough out into a larger circle without breaking the bread. Repeat this process with all of the dough balls.

Place a piece of naan dough on a wooden cutting board. Using a quick motion, toss the naan bread from the cutting board into the pizza oven. Watch carefully as the naan bread bakes. Each piece should take about 1 minute.

The naan is ready when it puffs up and is a little charred on the outside. Use a pizza peel to take the naan out of the oven. The Ooni Koda 16 can bake at least two pieces of naan at a time (it could probably hold four pieces if you can get them all out in time without burning!).

Once the naan is out of the oven, slather each piece with melted butter and sprinkle with herbs if desired. Enjoy!

I used this recipe for the first time and had to substitute sour cream for the yogurt.  Nonetheless,  it turned out fabulous!  My guests said it was the best naan they ever had and it was so much fun watching them pop up in the koda 16,  I'm making it again today and I'm sure it will be a hit.  Mine only took about 45-50 seconds in my Koda oven,  not even a minute per bread.  I baked them individually,  but it went fast!

Top 6 pizza oven recipes from across the web

The most viewed pizza oven recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Neapolitan Pizza Recipe

Spicy Pizza Diavola

Spicy Pizza Diavola

Ooni Apple Crisp Dessert Pizza

Gluten-Free Focaccia Bread Recipe

Naan Bread for an Ooni Koda Pizza O...

Top 6 pizza oven recipes from across the web

The most viewed pizza oven recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Neapolitan Pizza Recipe

Spicy Pizza Diavola

Spicy Pizza Diavola

Ooni Apple Crisp Dessert Pizza

Gluten-Free Focaccia Bread Recipe

Naan Bread for an Ooni Koda Pizza O...

The most viewed pizza oven recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine