our perfect pizza nights
It all starts with the right pizza oven! We have an Ooni Koda 16 and absolutely LOVE it. It runs off propane so it's portable and we can even take it camping. It literally makes the BEST pizzas and so fast! If the Ooni isn't in your budget you can use your BBQ or Oven at a very high temp and a pizza stone. The cooking will take a bit longer but you will still get that delicious homemade woodfire pizza feel and taste. We used to used a pizza stone but found that after a while the high temps cause them to crack and break.
The Process
We have always faithfully used Wolfgang Puck's pizza dough recipe. It seems a little cumbersome the first couple of times you make it but eventually it gets easier and it is always well worth it! We've now learned to try making pita pockets, buns and twist bread with any leftover dough we have.
Next on my list is to try to make a sourdough pizza dough... stay tuned for that.
We find the key is to roll out the dough onto a floured cutting board also sprinkled with cornmeal. These are KEY to avoid sticking. I like to roll my dough out thinly and evenly, so we don't get that big thick doughy crust. Totally personal preference here.
Then we layer on the sauce and toppings of our choosing and top with pizza mozarella. You'll find it's better to go light on the toppings when you bake this way.
Next, Mr Blue Sky will slide it off of the cutting board onto a pizza peel and carefully slide it into the hot Ooni. We usually let it warm up for 20-30 minutes. You should do the same if using your oven or BBQ and a pizza stone.
With the Ooni we watch carefully and turn the pizza with the peel constantly. The cooking happens FAST... like it is done within 2 minutes. Once it starts to bubble and brown we take it out with the peel and put it on another cutting board for slicing.
Our favourite ways to finish a pizza are with fresh arugula and a drizzle of Mike's Hot Honey
We are so passionate about this pizza!! Honestly if our business ever fails you may find us selling pizza's off our patio 😉
TIPS + TRICKS
- Flour + Corn Meal are key to making sure your dough doesn't stick.
- Use a rolling pin to roll the dough out flat and evenly. Be sure to dust roller with flour first!
- Use a fork to make little holes in the dough before adding the toppings. This should help create less "bubbles".
- Go light on the toppings. A heavy loading of toppings will make it tough to eat with your hands. If your a knife + Fork type pizza eater - load up!
- Be sure your Ooni, Oven or BBQ is HOT and has been for a while. This will help the pizza cook all the way through.
- If using an Ooni, keep an eye on that pizza! Be sure to turn it often to avoid burinng on one spot.
- Have fun! And get creative with your toppings!
RECOMMENDED PRODUCTS
Ooni Koda 16
Wolfgang Puck's Pizza Dough Recipe
Mike's Hot Honey