Makes 4 twelve-inch pizzas
I use 2 pizza peels to easily get my pizzas in and out of the ooni. A wood peel to make the pizza on, and a thin metal peel to slide it off the wood peel into the ooni and to turn the pizza as it cooks.
Dough:
16 oz bread flour
2 1/4 teaspoons instant yeast
12 oz cold filtered water
1 Tbl olive oil
1 teaspoon salt
Sauce:
1 (28 oz) can whole peeled San marzano tomatoes, drained
1 Tbl olive oil
1 tsp red wine vinegar
2 cloves finely minced garlic
1 tsp dried oregano
1 tsp salt
Toppings:
12 ounces shredded whole milk mozzarella
Other toppings of choice
Make the dough:
Place flour, yeast and salt in food processor and pulse to combine. Turn processor on and pour water mixture through the feed tube. Process until a ball of dough forms, then let it go 30 seconds to knead. (If you don't have a food processor, you can put it in a stand mixer with a dough hook and knead on low speed for 8 minutes.) Place dough in a greased bowl, cover with plastic wrap and let rise 45 to 60 minutes. Divide into 4 equal pieces, place on a baking sheet sprayed with cooking spray, cover with plastic wrap sprayed with cooking spray (sprayed side down) and refrigerate 2 to 24 hours.
Make the sauce:
Place all ingredients in food processor and process until smooth. Place in a bowl, cover with plastic wrap and refrigerate until ready to use.
Make the pizza:
30 minutes before you want pizza, remove the dough from the fridge. Turn on the ooni on highest heat. Let it heat 30 minutes.
When the ooni is heated, stretch and roll one dough ball into a 13 inch round on a very lightly floured counter. Take some flour and sprinkle it over the dough and rub it lightly over the dough to create a dry surface. Sprinkle a very thin layer of cornmeal or Semolina flour on a 12 inch wooden pizza peel, then lift the dough off the counter and place it dry floured side down on the peel. The dough will shrink a little during the transfer and should end up fitting perfectly on the 12 inch peel. Give the peel a little shake to verify that the pizza slides freely.
Quickly top the pizza with 1/4 cup of sauce, 3 ounces of cheese, and whatever toppings you like. It's important to work fast, since moisture in the dough will make it start to stick to the peel the longer it sits on there.
Place the edge of the peel on the edge of the opening of the ooni and wiggle a 2nd thin metal pizza peel halfway under the pizza until it starts sliding off the wood peel. Push it firmly into the ooni and yank back on the metal peel to remove it.
Turn the temperature on the ooni down to medium and time for 40 seconds. Wiggle the metal peel side to side under the pizza, pull the pizza out, and rotate the pizza 90 degrees. Slide it back in. Time another 30 seconds, rotate, another 30 seconds, rotate. Remove the pizza and look under one edge at the bottom to see if it's dark enough. Also look at the edges to see if there are any spots which need more browning. Cook in 10 second increments until it's done to your liking.
Slide the pizza onto a cutting board, slice, and serve, then make the next pizza.
For white pizza, instead of pizza sauce, heat 1/4 cup extra virgin olive oil over medium heat. Add 3 cloves minced garlic and red pepper flakes to taste. Saute just until fragrant and lightly golden, then let cool. Brush some garlic oil over the dough, then top with mozzarella cheese, dollop with whole milk ricotta, and add sliced grilled chicken, then drizzle with a little more garlic oil.
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