Looking for more recipes for your Ooni Pizza Oven? Check out my cookbook: Epic Outdoor Pizza Oven Cookbook. All the recipes are dialed in for making at home in an Ooni Pizza Oven. More recipes along with tips and tricks on how to make epic pizza with your Ooni are here on my blog and on the Santa Barbara Baker YouTube Channel.

What makes this Detroit-Style pizza recipe easy?

This Detroit-Style Pizza Dough recipe can easily be made by hand without using a mixer. The dough recipe uses King Arthur Bread Flour which is easy to find at most grocery stores or online. The Ooni Detroit-Style Pizza recipe doesn’t require obtaining any hard-to-find or expensive ingredients either. Instead it uses cheeses and toppings easily found at your local grocery store or deli.

What makes this Detroit-Style pizza authentic?

This recipe stays true to the traditional preparation of Detroit-Style pizza made famous at Detroit pizzerias such as Buddy’s Pizza. The classic preparation doesn’t include par-baking the dough. Instead, the un-baked dough is topped “upside-down” with the pepperoni below the cheese and sauce.

What about Wisconsin “Brick Cheese?”

Wisconsin “brick-cheese” along with low-moisture mozzarella cheese is traditional, but I’ve found the brick-cheese to be difficult to find locally and expensive to order online. As a substitute I head to the deli-counter for a thick slab of Muenster cheese. It’s the best I’ve found for re-creating that distinct, rich and butter flavor without having to travel all the way to Detroit.

Do I need to use an Ooni Pizza Oven for Detroit-Style Pizza?

Of course not! You don’t need an expensive oven to make Detroit-Style pizza. This recipe can be made in any oven. However, I can confirm this recipe produces excellent results using the Ooni Volt 12 Electric Pizza Oven. In my testing the Ooni Volt excelled at producing delicious and authentic Detroit-Style pizza. The oven is equipped with a “balance dial” which allows the user to better control heat source and direction. This feature allows the oven to mimic the baking environment of real Detroit-Style pizza easily at home. This homemade pizza recipe can also be made in a home oven (bake on the lower rack with a steel).

Do I need an Ooni Detroit-Style Pizza Pan to make Detroit-Style pizza recipes?

Of course not! This recipe is even more true to “real” Detroit-Style pizza when made in a traditional 8-inch x 10-inch Detroit-Style pizza pan. No modifications to the recipe are needed. While a bit expensive and oddly sized, the Detroit-Style Pizza Pans from Ooni do work really well for making Detroit-Style pizza at home. The pizzas bake up to a perfect even golden brown in the pans and they are easy to release from the sides of the pan, some of the easiest I’ve encountered. They also come with a lid designed for the pan, really helpful for easily proofing your dough.

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Ooni Detroit-Style Pizza Dough

Easy & Authentic Detroit-Style Pizza Dough for Ooni Pizza Ovens and Ooni Detroit-Style Pizza Pans.

Servings 1 Pizza

Author Santa Barbara Baker

Equipment

• 1 small Ooni Detroit-Style Pizza Pan or a standard 8-inch x 10-inch Detroit Style Pizza Pan

Ingredients

• 110 grams Filtered water
• 5 grams Kosher salt
• 1 gram Instant dry yeast
• 155 grams King Arthur Bread Flour
• 1-2 tablespoons Unsalted butter

Instructions

about 24-72 hours before baking pizza:

• Pour the filtered water into a small mixing bowl, add the salt, and stir to dissolve completely. Sprinkle the yeast on the surface of the water and let the yeast absorb some of the water, about 1 minute, before stirring to dissolve completely. Add the flour.
• Using your hands, mix the ingredients, stirring and pinching with your fingers till all the ingredients are fully incorporated and no dry flour remains. The high hydration of this dough can make it feel sticky, a light splash of water on your hands can help prevent the dough from clinging to your hands. Cover the bowl of dough and let rest at room temperature (about 70℉) for 20-30 minutes. This rest gives the flour some time to absorb the water and makes the dough easier to knead.
• After 20-30 minutes, uncover the dough and knead for 1-2 minutes directly in the bowl till mostly smooth, but before becomes too sticky too handle. Cover the bowl of dough and let rest at room temperature (about 70℉) for 45-minutes to 1-hour.
• After the rest, uncover the dough and knead briefly in the bowl or in your hands. Cover the dough in the bowl and let rest for about 10 minutes while you prepare the Detroit-Style pizza pan.
• Using your hands, rub the butter all over the inside of a 8×10-inch Detroit-Style pizza pan. You want to a thin layer covering the surface taking care to make sure the corners of the pan are well greased. 
• Uncover the dough and shape into a ball using your hands folding the dough into itself a couple times. It’s helpful to do this while you still have butter on your hands from greasing the pan. Place the dough ball in the center of the pan and cover. Let the dough relax in the pan for about 10 minutes.
• Place the dough ball in the center of the pan and press the dough ball down into the pan. Using your fingers work the dough towards the edges of the pan, pushing it out and resisting the urge to pick the dough up from the pan too much as you may trap air underneath. If the dough is difficult to work, cover and let rest for about 5 minutes before working the dough again. Repeat the process. It takes about 2-3 rest cycles to fully stretch the dough.
• Once fully stretched, cover the pan and transfer to the refrigerator to cold-ferment for at least 12-hours and up to 72-hours. 

6-8 hours before making the Ooni Detroit-Style Pizza Recipe 

• Remove the pan from the refrigerator and let the dough rise, covered, at room temperature (about 70℉) for 6-8 hours before baking. Look for the dough to have expanded and risen with lots of small bubbles on the surface before topping and baking.

How do I know the Detroit-Style dough is ready to bake?

After removing the pan from the refrigerator and letting the dough rise covered for about 6-8 hours it should be ready to bake. How can you tell? The pizza dough should look “puffed up” after the rise with lots of small “micro-bubbles” all over the surface. The picture below shows the dough ready to be baked:

How do I make an authentic Detroit-Style pizza in my Ooni Pizza Oven?

Once the dough is ready, follow the recipe below:

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Ooni Detroit-Style Pizza

Easy & Authentic Detroit-Style Pizza recipe for Ooni Pizza Ovens and Ooni Detroit-Style Pizza Pans

Servings 1 pizza

Author Santa Barbara Baker

Equipment

• 1 small Ooni Detroit-Style Pizza Pan or standard 8-inch x 10-inch Detroit Style Pizza Pan

Ingredients

• 1 dough ball Ooni Detroit-Style Pizza Dough Panned, proofed, and ready for baking
• 1/4 teaspoon Dried oregano
• 15 slices Pepperoni Traditional, flat lying pepperoni is what you want here, save the cupping pepperoni for other pizzas.
• 3 ounces Muenster Cheese or Wisconsin Brick Cheese, cubed Wisconsin Brick Cheese is traditional and the most authentic. However it can be hard to find or expensive to order. Munster cheese from the deli makes a good substitute.
• 3 ounces Low-moisture whole-milk mozzarella cheese, cubed
• 3.5 ounces Pizza sauce

Instructions

6-8 hours before baking the pizza:

• Remove the pan from the refrigerator and let the dough rise, covered, at room temperature (about 70℉) for 6-8 hours before baking. Look for the dough to have expanded and risen with lots of small bubbles visible on the surface before topping.

30-minutes before baking the pizza:

• Preheat your pizza oven with the temperature set to 450℉. When the pizza oven is fully heated, set the heat balance dial (if equipped) to Bottom 9/Top 1.

To make the pizza:

• Uncover the Detroit-Style pizza pan and sprinkle the dried oregano over the top of the dough. Gently lay the sliced pepperoni in 3 rows of 5 lengthwise over the top of the pizza. Scatter the cubed cheeses all over the top of the pizza making sure plenty ends up along the edges of the pan, this will create the signature crispy-cheese “frico” crust. Using a spoon dot the top of the pizza with the sauce in 2, mostly straight lines.
• Load the pizza into the pizza oven placing the pan in the center of the baking stone and bake for 15-18 minutes, rotating the pan about halfway through the bake. As the pizza bakes the crust will pull away from the sides of the pan and crisp. Carefully check the crust at the pizza finishes baking looking for a golden-brown crust that has mostly freed itself from the edges of the pan and fully melted, but not burned cheese.
• Remove the pan from the oven and let cool briefly, about 1 minute. Taking care to preserve the “frico” crust insert a metal spatula along the edge of the pan and fully free the pizza before removing. Transfer the pizza to a wire rack to the let the crust set briefly, about 1 minute before slicing on a cutting board. 
• Transfer the sliced pizza to a wire rack nested in a 1/4-sheet pan to stay crisp while serving. Serve immediately. 

Please note that this post contains affiliate links and any sales made through such links will reward Santa Barbara Baker a small commission – at no extra cost for you. Clicking on these links helps keep the pizza content baking! Thanks for the support!

The post Ooni Detroit-Style Pizza Recipe appeared first on Santa Barbara Baker.

Do I need a Detroit-Style Pizza Pan to make this recipe?

This recipe works well using the small Detroit-Style Pizza Pan from Ooni but will work just fine in a standard 8-inch x 10 inch Detroit-Style pizza pan or 8-inch x 8-inch baking pan. No modifications are necessary, just be sure to not over bake.

Do I Need a Pizza Oven to Make this recipe?

This chocolate peanut-butter brownie pizza recipe bakes up perfectly in the Ooni Volt 12 Pizza Oven, but works just fine in a standard home oven following the same directions.

Do I need to use Boxed Brownie Mix?

Of course not! If you have a favorite from scratch brownie recipe for an 8-inch x 8-inch pan it should work just fine here. Brownies are one of those things that sometimes a mix can outshine elaborate from scratch versions, especially when you’re mixing additional flavors in. If you disagree, go all-scratch, I’m sure they’ll be delicious.

What makes this recipe “Detroit-Style?”

Detroit-style pizza is traditionally baked in deep rectangular pans just like these brownies. The sauce is often applied as “racing stripes” down the length of the pizza. For the brownies we swap the sauce for peanut butter and stripe the pizza in the same way. The results are amazing.

What temperature setting should the Ooni Volt be set at?

If you’re using an Ooni Volt, set the temperature as specified on the brownie mix directions. Set the heat balance dial to 5 top/5 bottom.

How Do I get the Brownies out of the Detroit-Style Pan?

For best results, let the brownies fully cool in the pan before attempting to remove. Once cool, run a metal spatula along all the side of the pan to free and stuck bits and lift to remove.

What should I serve with the Brownies?

These brownies stand on their own, but you can go wrong with a cold glass of milk or serve “a la mode” with vanilla or chocolate ice cream.

Dessert? I just want to make better pizza in my Ooni Pizza Oven.

I got you. Check out the Santa Barbara YouTube Channel for all the Ooni tips and tricks. Free recipes on my blog and I have an entire cookbook dedicated to making amazing pizza easy in outdoor pizza ovens, it’s out now: Epic Outdoor Pizza Oven Cookbook.

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Detroit-Style Peanut-Butter Pizza Brownie

Chocolate Peanut-Butter Brownies made in the style of Detroit-Style Pizza. Easy, fun, and delicious!

Course Dessert

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 12 brownies

Author Santa Barbara Baker

Equipment

• 1 Detroit-Style Pizza Pan a small Ooni Detroit-Style Pizza Pan or a standard 8-inch x 10-inch Detroit-Style Pizza Pan

Ingredients

• 1 box Dark Chocolate Premium Brownie Mix I use Ghirardelli or Trader Joe's.
• 1/2-1 cup Peanut Butter Chips
• 1/2 cup Creamy Peanut Butter
• Unsalted Butter for greasing the pan.

Instructions

• Preheat your indoor pizza oven with the temperature set to temperature specified on your brownie mix, typically 350℉. When fully heated, set the heat balance dial (if equipped) to Bottom 5/Top 5.
• Grease a Detroit-Style pizza pan with unsalted butter. You want to make sure the butter covers the entire interior surface and corners.
• Prepare the brownie mix as instructed on the box. Fold in 1/2-cup to 1-cup peanut butter chips.
• Spread the brownie batter out evenly in the prepared Detroit-Style pizza pan. Make sure the batter fully reaches the corners.
• Use a spoon, add dollops of peanut butter in two straight lines lengthwise down the the top of the brownie batter. Using a carving fork or spoon spread the peanut butter out into tight lines to create the signature sauce "racing stripes" Detroit-Style pizza is known for. (Note: A carving fork is useful as helps some of the peanut butter better mix with the batter below.)
• Bake according the directions on the brownie mix. Using a Detroit-Style Pizza Pan typically requires using the full baking time for brownie mixes as the batter is often thicker.
• Let cool fully in the pan. Run a metal spatula between the edge of the baked brownies and the pan to make sure they are not stuck to the sides. Transfer the brownies to a cutting board to slice into squares. Serve immediately.

Please note that this post contains affiliate links and any sales made through such links will reward Santa Barbara Baker a small commission – at no extra cost for you. Clicking on these links helps keep the pizza content baking! Thanks for the support!

The post Detroit-Style Peanut-Butter Pizza Brownie Recipe appeared first on Santa Barbara Baker.

Why is this pizza dough recipe so easy?

We let fermentation do the hard work. No fussiness, just an easy Neapolitan pizza dough recipe that produces amazing results in a home pizza oven. This recipe produces beautiful, leopard spotted pizza that tastes delicious!

Can I use another brand of flour?

This recipe is designed for Caputo “00” Pizzeria Flour, in the blue bag (not the red “Chef’s” flour). This flour is specifically designed for making authentic Neapolitan pizza at high heat. Other flours may burn or produce undesirable results. If you have a home pizza oven you should have a bag on hand!

How do I get leopard spots on my pizza?

The “leopard spotting” that has become the signature of Neapolitan-style pizza for many is a combination of formation and heat. A properly fermented dough with lots of small bubbles when baked at very high heat will produce this stunning look.

What pizza oven should I use to make authentic Neapolitan pizza at home?

All of the Ooni Pizza Ovens can produce authentic Neapolitan-style pizza. My favorites are the Ooni Volt 12 and Ooni Karu 16 with the gas attachment.

Where can I buy your cookbook?

My cookbook: Epic Outdoor Pizza Oven Cookbook is now available for purchase. You can buy it here and many others booksellers. It’s full of recipes dialed in for making epic pizza at home.

More pizza dough recipes and more can be found on the Santa Barbara Baker.com.

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Easy Neapolitan Pizza Dough

Easy and authentic Neapolitan-style pizza dough recipe perfect for all Ooni Pizza Ovens or any high-heat pizza oven.

Cuisine Italian, Pizza

Keyword Dough, Holiday Recipes, Neapolitan Pizza Dough, Ooni, Pizza

Prep Time 15 minutes minutes

Servings 2 pizzas

Author Santa Barbara Baker

Ingredients

• 200 grams Water
• 10 grams Salt
• 2 grams Instant Dry Yeast
• 315 grams Caputo "00" Pizzeria Flour, Blue Bag

Instructions

• Pour the filtered water into a medium size bowl and add the salt. Stir to dissolve.
• Sprinkle the instant dry yeast over the surface of the water. Allow the yeast to rehydrate for about 1 minute and then stir to dissolve completely.
• Add the flour to the bowl and use your hands to mix, pinching and stirring to fully incorporate all the ingredients. Do not knead at this point. Cover and let rest at room temperature (about 70F) for 20 minutes to allow the flour to better absorb the water.
• After 20 minutes, uncover the dough and knead with your hands directly in the bowl or on a work surface. Knead and fold the dough for about 3 minutes till the dough begins to look mostly smooth. Cover and let rest at room temperature (about 70F) for at least 45 minutes and up to 2 hours (1 hour tends to be the sweet spot).
• Uncover the dough and transfer to a work surface. Divide the dough into 2 equal pieces (about 260 grams each). Using your hands shape the portions into dough balls, folding the dough into itself a couple times to expose a nice shiny surface and pinch the dough balls closed.
• Transfer the dough balls to a lightly oiled dough tray or individual bowls. Brush the surface of the dough balls lightly with oil (optional). Cover and transfer to the refrigerator to cold-ferment for at least 12 hours.

4-6 Hours Before Making the Pizzas

• Remove the dough tray or bowls from the refrigerator and let rise at room temperature (about 70 F) till fully proofed before using. This should take about 4-6 hours depending on your environment. The dough should look relaxed and may have spread out quite a bit in the dough tray. Look for lots of small bubbles and maybe a few larger ones (you really want tons of little ones for the best leopard spotting).
• Stretch, top, and bake in your Ooni Pizza Oven. Check out my website SantaBarbaraBaker.com, Santa Barbara Baker YouTube Channel, and my cookbook: Epic Outdoor Pizza Oven Cookbook for all the details on stretching, topping, and baking, amazing pizza with your pizza oven.

Please note that this post contains affiliate links and any sales made through such links will reward Santa Barbara Baker a small commission – at no extra cost for you. Clicking on these links helps keep the pizza content baking! Thanks for the support!

The post Easy Neapolitan Pizza Dough for Ooni Pizza Ovens appeared first on Santa Barbara Baker.

When Oprah is craving a slice of pizza, she doesn’t settle for delivery, she fires up her Ooni Pizza Oven. The Ooni Volt 12 Electric Pizza Oven is Oprah’s favorite home pizza ovens. Included as part of her legendary Oprah’s Favorite Things 2023 List the Ooni Volt. Make sure you’re setup with the right tools when the oven arrives. You can find some of my favorites here.

Looking for pizza recipes to bake in your new pizza oven?

My new cookbook is the perfect companion, order here and enter the giveaway.

Why is the Ooni Volt 12 Oprah’s Top Choice for Pizza Ovens?

The Ooni Volt 12 Electric Pizza Oven produces world-class pizza in the comfort of your home. It’s no-fuss and the results are pizzeria quality. It’s no surprise it’s Oprah’s favorite pizza oven. Check out my first bake with the Ooni Volt pizza oven:

Why I love the Ooni Volt 12 Electric Pizza Oven as much as Oprah

The Ooni Volt 12 Electric Pizza Oven is really easy to use. I’ve found it to be the easiest home pizza oven to bake restaurant quality pizza in by far. It comes to temperature quickly, amazingly fast really, and most importantly the pizza tastes delicious.

While most Ooni Pizza Ovens are geared best for traditional Neapolitan style pizza the Ooni Volt 12 Electric Pizza Oven excels at multiple styles of pizza. I’ve made everything from leopard spotted traditional Pizza Margherita to Chicago style deep-dish and the results have been fantastic.

The controls on the Ooni Volt 12 Electric Pizza Oven are intuitive and simple. The killer feature of the ability to balance the heat from the top or bottom of the oven during the bake is extremely helpful. The Volt doesn’t suffer from the #1 complaint about Ooni Pizza Ovens.

The post Oprah’s Favorite Pizza Oven appeared first on Santa Barbara Baker.

I show you how to make the New York Style Cheese Pizza recipe from my new cookbook: Epic Outdoor Pizza Oven Cookbook.

Pre-order the cookbook here!

A classic New York style cheese pizza is one of my favorite pizzas to make at home in my Ooni Pizza Oven! The familiar flavors of a plain cheese pizza are alway super satisfying, for many this is the type of pizza you grew up with. While simple, there was never any doubt about including a basic “plain pie” recipe in my new pizza cookbook.

Made with only a few ingredients, the classic cheese slice relies on the right sourcing and and dialing in your baking technique. Most outdoor pizzas ovens are designed for Neapolitan style pizza, this can make New York style pizza at home a challenge.

Thankfully epic New York style pizza at home is possible, even with an Ooni. In the Epic Outdoor Pizza Oven Cookbook I give you the recipes and technique to make pizza parlor classics like a classic N.Y. Style Cheese Pizza. From the basic Plain Pie to the Supreme, I made sure to include the classics.

If you’re struggling with burned pizzas with raw soggy bottom in your Ooni Pizza Oven you’re not alone. It’s the  #1 complaint about Ooni pizza ovens. The good news is the issue can be solved. Be sure to check out my Crispy Ooni Pizza Unlocked video for all the tips!

In the video I’m baking in the Ooni Karu 16 Multi-Fuel Pizza Oven. I’m using a 400-gram dough ball of the Classic American Pizza Dough from my cookbook, the Epic Outdoor Pizza Oven Cookbook. My easy no-knead Ooni pizza dough recipe portioned to a 400-grams dough ball could also work here or give sourdough a try with the best sourdough pizza recipe for Ooni Pizza Ovens.

Please note that this post contains affiliate links and any sales made through such links will reward Santa Barbara Baker a small commission – at no extra cost for you. Clicking on these links helps keep the pizza content baking! Thanks for the support!

The post New York Style Cheese Pizza: Epic Outdoor Pizza Oven Cookbook appeared first on Santa Barbara Baker.

New York Pizza in the Ooni Volt 12 Electric Pizza Oven is easy if you use the right pizza dough and oven settings. I’ve found the Ooni Volt to be the easiest pizza oven I’ve used for making New York Style pizza at home. Not a big surprise as the Ooni Volt oven design is closer to the deck style oven that many classic New York pizzerias bake with. The big surprise was how Ooni’s recommended settings for New York Style Pizza worked in the Volt. Check out the video where it put Ooni’s NY style pizza oven settings to the test.

The classic NY style cheese pizza is one of my favorite pizzas to bake at home. A New York style “plain pie” is one of the signature recipes in my new cookbook, the Epic Outdoor Pizza Oven Cookbook.

Preorder my new pizza cookbook; Epic Outdoor Pizza Oven Cookbook

Can you make New York Style Pizza at home?

Yes, NY style pizza is possible with pretty much any Ooni Pizza Oven, outdoor pizza oven, or on a baking steel in a traditional home oven. The Ooni Volt 12 Electric Pizza Oven excels at this style of pizza thanks to its novel design and intuitive controls. Highly insulated and equipped with a door the baking environment is closer to the deck pizza ovens that many New York style pizzas are baked in.

What’s the best Pizza Dough for New York Pizza in an Ooni Pizza Oven?

In the NY Style pizza in the Ooni Volt video I’m using a cold fermented, 300g dough ball of the Modern Artisan Pizza Dough from my cookbook, the Epic Outdoor Pizza Oven Cookbook. My easy no-knead Ooni pizza dough recipe portioned to a 250-300g dough ball could also work here or give sourdough a try with the best sourdough pizza recipe for Ooni Pizza Ovens.

What’s the Best Setting for NY Style Pizza in the Ooni Volt?

Ooni’s recommended oven settings for New York Style pizza in the Ooni Volt 12 Electric Pizza oven are an oven temperature of 650F, the balance control adjusted to 3 for the bottom element, and a bake time of approximately 5 minutes. I gave these settings a try in the video and found the results to be excellent. I like to give my Ooni pizza oven a little more time to heat before baking my first pizza to solve the #1 complaint about Ooni pizza ovens. To learn more about the settings and controls on the Ooni Volt check out this vid.

Do you need to turn a NY Style pizza in an Ooni Volt?

Ooni recommends turning your pizza with a pizza turning peel one every minute in the Volt for a New York Style pizza. In the video I gave this a try and I found it to be more than adequate. 1-3 turns is probably fine for this style of pizza in the Ooni Volt and less heat escapes during the baking process.

Please note that this post contains affiliate links and any sales made through such links will reward Santa Barbara Baker a small commission – at no extra cost for you. Clicking on these links helps keep the pizza content baking! Thanks for the support!

The post New York Pizza in the Ooni Volt appeared first on Santa Barbara Baker.

Baking Store-Bought Pizza Dough in an Ooni Pizza Oven:

The secret to amazing homemade pizza is in the dough. Making your pizza dough from scratch with a recipe like my easy no-knead dough recipe pretty much guarantees epic results in your outdoor pizza oven or indoors on a baking steel in a home oven. The convenience of store bought pizza dough is alluring, but often the results are disappointing. Use this one simple trick to make pizzeria quality with grocery store pizza dough.

Preorder my new pizza cookbook; Epic Outdoor Pizza Oven Cookbook.

Hungry for GOOD Pizza, but Short on time?

Time is the secret ingredient in really good pizza dough. If you are short on time grabbing a bag of grocery store pizza dough is super convenient and can actually produce a better pizza than trying to rush a homemade pizza recipe.

I’ve made thousands of homemade pizzas using all the best homemade pizza dough recipes and I was blown away by just how good store bought pizza dough can be. You just have to treat it right!

How to Make GOOD Pizza with Store Bought Pizza Dough

Grocery store pizza can be a bit intimidating if your goal is to make a round and delicious pizza. Learn this simple technique to transform store bought pizza dough into amazing pizza. With one simple trick grocery store pizza dough becomes easy to stretch and bake. Watch the video and learn the trick to epic homemade pizza using grocery store pizza dough.

In the video I’m using Trader Joe’s pizza dough. it’s widely available and and can produce amazing pizza when you follow these simple steps.

Please note that this post contains affiliate links and any sales made through such links will reward Santa Barbara Baker a small commission – at no extra cost for you. Clicking on these links helps keep the pizza content baking! Thanks for the support!

The post Store Bought Pizza Dough – 1 Simple Trick appeared first on Santa Barbara Baker.

The Ooni Volt 12 Electric Pizza Oven is Ooni’s first electric pizza oven and I’m taking it for its first bake. Built for both indoor and outdoor use this oven packs some impressive technology and features to make epic homemade pizza.

For a first bake in a new pizza oven I always stick to the classics. For the first bake in the Ooni Volt it’s a Pizza Margherita baked Neapolitan style using the default Ooni settings. Floppy uncooked mess? or mind blowing legit Neapolitan made at home in under 30 minutes? Let’s put the Ooni Volt to the test!

Want to bake pizza like the one in the video? Making your own dough is a great place to start. Check out my easy no-knead dough recipe.

Preorder my new pizza cookbook; Epic Outdoor Pizza Oven Cookbook.

From Ooni Pizza Ovens: “What makes Ooni Volt 12 awesome? Ooni’s first electric oven, Ooni Volt opens new ways to make authentic, restaurant-quality pizza at home, indoors and out. Cooks Neapolitan-style pizza in just 90 seconds. Manually adjusted or automatic heat settings make it great for both novice and expert pizza-makers to cook a variety of pizza styles. An innovative Boost function helps the stone to return to cooking temperatures quickly between bakes, so the last pizza is just as tasty as the first. An internal oven light makes it easy to keep a close eye on your rapidly-baking creations. The Ooni Volt’s steel shell is powder-coated for weather resistance and insulated for maximum heat retention, allowing you to take the pizza party outside. The Ooni Volt is lightweight, has built-in handles, and is easy to move and store.”

Please note that this post contains affiliate links and any sales made through such links will reward Santa Barbara Baker a small commission – at no extra cost for you. Clicking on these links helps keep the pizza content baking! Thanks for the support!

The post Ooni Volt Pizza Oven appeared first on Santa Barbara Baker.

Let’s take a look and take a taste of the new Cup & Char Pepperoni from Ooni Pizza Ovens. These “roni cups” style pepperoni are part of the Ooni Pizza Ovens grocery lineup. This pepperoni is a custom cup ‘n char style pepperoni made just for Ooni. We take a look at the packaging (they don’t have to be refrigerated till after they’re open, sweet). I take a taste of the new Ooni pepperoni on their own and then fully cupped and crispy on an amazing New York Style pizza baked in an Ooni Pizza Oven.

Want to bake pizza like the one in the video? Making your own dough is a great place to start. Check out my easy no-knead dough recipe. I baked the New York Style pizza featured in the video using my Ooni Karu 16 Pizza Oven. It’s my favorite of the Ooni Pizza Ovens lineup.

Preorder my new pizza cookbook; Epic Outdoor Pizza Oven Cookbook.

From Ooni Pizza Ovens: “Unlike lay-flat pepperoni, cup & char (aka cup-and-char, cupping pepperoni, and Old World pepperoni), these slices curl during cooking, elevating any pepperoni pizza to new heights. Their crispy edges rise sky-high, trapping natural juices and delicious flavors released during cooking to form the ‘ronicups seen at some of the world’s most famous pizzerias. Decades ago, most pepperoni was cup-and-char! The lay-flat style seen everywhere today only took over as producers turned to fibrous casings and ways to speed manufacturing. While common on Instagram, this special pepperoni still isn’t widely available—often an ingredient wielded by pros. We turned to Buffalo, New York, a region that never gave up on the original recipe, to bring you this mouth-watering, old-school version, the best cup & char we could find. This versatile topping has a balanced spice level that goes great on New York slices, Chicago Tavern-style pies, New York Sicilian squares, and Detroit-style pizza, but it really complements any style. Add to your favorite pizza base, bake and enjoy.”

Please note that this post contains affiliate links and any sales made through such links will reward Santa Barbara Baker a small commission – at no extra cost for you. Clicking on these links helps keep the pizza content baking! Thanks for the support!

The post Ooni Cup & Char Pepperoni Review and Taste Test appeared first on Santa Barbara Baker.

Learn how to make a calzone with an Ooni Pizza Oven. This epic Ham and Fontina Cheese Calzone recipe is an easy and delicious recipe perfect for learning how to bake a calzone in an outdoor pizza oven. It’s full of flavor, but not full of excess moisture, one of the main issues with leaky, soggy, disappointing homemade calzone recipes. My easy no-knead dough recipe bakes up beautifully with a tall, glossy, golden brown domed exterior and a rich and cheesy interior. This calzone recipe is so good it just might make you forget about the perfection of pizza for a second. Make sure to watch the video to learn all the tips and tricks and you’ll be on your way to making epic calzones at home with an Ooni Pizza Oven.

Preorder my new pizza cookbook; Epic Outdoor Pizza Oven Cookbook.

What Dough should I use to Make a Calzone in an Ooni Pizza Oven?

I’ve had great results making homemade calzones in my outdoor pizza oven using the same easy pizza dough recipe I use to make all my epic homemade pizzas. The only change I make is to the dough ball size, about 250 grams for one large calzone. A pizza dough ball of this size will make a large sized calzone, about 12-13 inches in length and able to hold generous amounts of hearty fillings.

Can I use Store Bought Pizza Dough to Make a Calzone?

I always recommend making your own pizza dough for homemade pizzas and calzones when using an Ooni Pizza Oven. Homemade pizza dough is easy to make and produces the best tasting homemade pizza in an outdoor pizza oven. If you don’t have time to make pizza dough from scratch you can use store bought pizza dough to make calzones at home. For best results cut the pizza dough into 250 gram portions, shape into dough balls, cover, and let rest for 2-4 hours before using.

What Outdoor Pizza Oven is Best for Making Calzones at Home?

Calzones can be made in just about any outdoor pizza oven provided they have enough clearance inside to allow for the higher rise. The roomy interior, flame control, and included door of the Ooni Karu 16 Pizza Oven make it the best choice to easily make delicious calzones at home. The Ooni Pizza Oven can produce a calzone at home that will rival your favorite pizzeria version. Watch the video to see how it’s done!

How do I heat an Ooni Pizza Oven for Calzones?

All outdoor pizza ovens regardless of make or model require a long, hot, initial heating to produce pizzeria quality pizza at home. The long pre-heat maxes out the thermal mass of the outdoor pizza oven leading to the best pizza at home. Making sure the oven is fully heated before baking helps solve the biggest complaint about Ooni Pizza Ovens. For calzones I use the same heating method for my Ooni Karu 16 Pizza Oven as I do for pizza; at least 30 minutes at full flame using the gas burner.

How to Stretch Pizza Dough for Calzones?

Stretching pizza dough can be frustrating for home pizza makers. Calzones I find can be a little more forgiving. Learning how to stretch dough for pizza or calzones is best done with some visual assistance, be sure to watch the video to learn my techniques and tips. With a few adjustments to your pizza dough stretching technique you’ll be sliding your amazing homemade pizza right off and no more sticky disasters. When stretching pizza dough for calzones make sure not to stretch the dough too thin in the center as this is where the heavier fillings will go. Don’t worry about keep the outer rim of the dough thicker as you would for a pizzas as it’s folded over, if anything a little thinner is better. I stretch my dough on a marble surface before transferring the dough to a wooden pizza peel dusted with a small amount of fine semolina and then proceed with the filling and sealing of the calzone.

What’s the Best Filling for a Calzone?

Sometimes simple is the best. In the world of pizza this is often true. The calzone is no exception. Simple fillings that are low in moisture work best in calzones. My rosemary ham and fontina cheese calzone recipe below comes together really easily and is jam packed full of flavor. For calzones I most often do not include a sauce inside as I find it can problems with baking that will lead to a soggy calzone. If you include sauce inside your go sparingly for best results.

How do you Seal a Calzone so it Doesn’t Leak?

Making sure the calzone is fully sealed before baking in your outdoor pizza oven is one of the most important steps when making a calzone at home. After stretching the dough over the filling and aligning the two edges of dough I use the back of a pizza cutter to press the dough firmly down and seal closed. Then I use the blade of the pizza cutter to trim the edge of the calzone for a clean seal before loading in my Ooni Pizza Oven. Watch the video to learn this simple technique to easily seal a calzone.

Do you Need to Cut Slits in a Calzone?

There is no need to cut any slits or holes in the top of the dough before baking. Not cutting into the dough keeps all the filling inside, preventing it from leaking out and makes for an attractive puffy domed finished calzone.

Should I Brush the Top of a Calzone with Olive Oil Before Baking?

I’ve found that brushing the exterior of the dough with olive oil before baking a calzone in an outdoor pizza oven will cause the outside to darken too quickly and burn. I do like the glossy look of the olive oil though so I brush the outside of the calzone after it’s done baking in my Ooni Pizza Oven. The calzone may be returned to the oven after being brushed with olive oil to re-crisp if needed.

What Temperature is Best for Baking a Calzone in an Ooni Pizza Oven?

I’ve found that baking a calzone at a slightly lower temperature than pizza in an outdoor pizza oven will produce the best results. A calzone bakes up taller so it is at more risk for being burned by the flame of the pizza oven, always keep an eye on the flame. I load the calzone as close to the door as I can with the sealed edge facing towards the flame before the first turn. A pizza stone reading of around 650F with an infrared temperature gun and an oven temperature of around 600F I find to work best in the Ooni Karu 16 Pizza Oven. Watch the video to learn my calzone baking techniques for Ooni Pizza Ovens.

How do I Know if my Calzone is Done?

A fully baked calzone should have a puffed, golden brown exterior with a few darker spots. The bottom should be browned and firm when picked up with a pizza turning peel. A properly baked calzone will have a molten hot interior, make sure to let rest for 2-3 minutes on a wire rack before slicing to let things settle.

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Epic Ham and Cheese Calzone

Stuffed full of buttery, rich Fontina cheese and savory rosemary ham this easy calzone recipe is perfect for Ooni Pizza Ovens, indoors on a baking steel or in any outdoor pizza oven. This is a homemade calzone that's never soggy and easy to make and bake. Most importantly it tastes absolutely delicious. This classic combination of ham and cheese in a perfect, glossy, golden brown crust tastes like the best flavor of Hot Pockets ever invented. The epic rosemary ham and Fontina cheese calzone stands on it's own, but if you need something to dip, a little spicy mustard or even ranch doesn't feel out of place here.

Course Appetizer, Main Course, Pizza

Cuisine American, Italian, Pizza

Keyword calzone, ham, Ham and Fontina Cheese Calzone, Ooni, Ooni Calzone, Ooni Karu 16, Ooni Pizza Ovens

Total Time 45 minutes minutes

Servings 1 Calzone

Author Santa Barbara Baker

Ingredients

• 3 ounces Rosemary Ham
• 4 ounces Fontina Cheese
• 1 250 gram dough ball Pizza Dough

Instructions

• Begin heating your Ooni Pizza Oven on high heat. A full pre-heat of any outdoor pizza oven will take at least 30 minutes on high heat for proper baking and crispy bottomed pizza.
• Slice the sliced rosemary ham into thin strips, about 1/4 inch wide, keep chilled till ready to fill the calzone. Thickly shred the Fontina cheese and keep chilled till ready to fill the calzone.
• When your Ooni Pizza Oven is fully heated stretch the pizza dough to about 12-13 inches. After your dough is stretched turn your pizza oven down to low to let the heat temper while you top the pizza.
• Add 1/3 of the shredded cheese to the center of the stretched dough in a line leaving about 1 inch of room between the edge of the dough and the cheese. Top with half of the strips of rosemary ham followed by an additional 1/3 of the shredded cheese a few cranks of freshly ground black pepper, the remaining ham, and the remaining 1/3 of shredded cheese.
• Turn the heat on your Ooni Pizza Oven to medium low and take the temperature of the stone aiming for for 650F in the center. When the stone has reached the proper temperature load the calzone keeping as close as possible to the oven opening. Look for the dough to puff into a high domed appearance with a golden brown crust with some spots of char on both the top and bottom of the calzone.
• When fully baked carefully remove the calzone from the oven and let rest on a wire rack. Brush the top of the calzone generously with extra-virgin olive oil. Let rest 2-3 minutes before slicing on parchment lined baking sheet or pizza peel.

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