• 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.
• Thickly shred the Low Moisture Whole Milk Mozzarella and Fontina cheeses and mix in a small bowl. You want the shreds to be large and thick, I’ve found a potato grater to be a great tool to get the right size. Keep chilled till ready to top the pizza.
• When your Ooni Pizza Oven is fully heated stretch the pizza dough to about 14-15 inches. After your dough is stretched turn your pizza oven down to low to let the heat temper while you top the pizza.
• Leaving room for the crust to rise use a ladle or large spoon to apply the pizza sauce to the stretched pizza dough working your way from the crust inwards to the center. You want an even layer of sauce slicking the entire surface with no blank spots. Top the sauce with a shake of dried oregano, about 1 teaspoon. Top the pizza with the blend of mozzarella cheeses taking care to distribute it evenly with some small breaks between the shreds to let the pizza sauce poke through. Generously top the pizza with the sliced pepperoni followed by the kimchi.
• Turn the heat on your Ooni Pizza Oven to medium high and take the temperature of the stone aiming for for 750-800F in the center. When the stone has reached the proper temperature load the pizza. Let the crust set and look for the cheese to begin to melt a bit all around the pizza before your first turn with your pizza turning peel. Bake the pizza till the crust is golden brown and the cheese is melted and darkly caramelized in some spots.
• When fully baked carefully remove the pizza and let rest on a wire rack for about 1 minute. Top with the basil leaves, tearing them with your hands directly on to the finished pizza. Slice on a parchment lined baking sheet or pizza peel. Serve immediately.

Make the Starter (6-12 hrs before final dough mix)

• Add 100g water to a 1-quart deli container.
• Add 25g sourdough culture to the water and mix with your hand, pinching to break up the culture.
• Weigh 100g bread flour in a small bowl.
• Add flour to water and culture mixture, stir to all dry flour is absorbed.
• Cover. Let rest at room temperature for 6-12 hours. It should double in size. Time and activity will vary by location and conditions.

Final Dough Mix (at least 8 hours before baking pizza)

• Add "00" Flour, Bread Flour, T85 Flour to the mixer bowl. Mix on lowest speed
• Add 450g filtered water to the starter and and mix by hand till the starter is mostly dissolved into the water.
• Turn mixer off and add the starter and water mix. Mix on lowest speed just till the dry flour is incorporated. Cover and let rest in mixer bowl about 25 minutes.
• Add 25g salt to the mixer bowl and mix on low speed. After the salt is worked into the dough slowly add 10g extra virgin olive oil with mixer running. Mix about 3-4 minutes on low to medium speed. The dough should look mostly smooth.
• Re-weigh your dough to get your final dough ball size (divide total by 4 or 5 depending on desired pizza size, 4 for a 13-15in pizza 5 for 10-12in).
• Cover tightly. Let bulk ferment at room temperature for 1-5 hours (actual time will depend on your environment it should almost double. Watch the video for more details)

Balling the pizza dough balls

• Lightly oil a half sheet pan or dough tray. (I place the dough ball(s) I plan to use the same day on their own sheet or plate)
• Lightly dust a work surface with flour. With floured hands remove the dough from the bowl.
• Lightly dust the top of the dough with flour.
• Using a scale as you go. Divide the dough into 4 -5 portions. (4 dough balls for 13-15 in. pizzas, 5 for 10-12 in.) I use a bench scrapper to cut the dough.
• Working with the dough in your hands form into balls, making sure to close. Watch the video to learn how.
• Place on half sheet pan or dough tray. Cover tightly. Let ferment at room temperature till dough balls are looking nice and perky with micro bubbles visible when looking at the surface of the dough. 1-4 hours, actual time depends on your environment.
• For cold fermentation, refrigerate dough balls for up to 4 days for best results. For same day, enjoy!

Tempering the Dough (at least 1.5 hours before baking pizzas if dough has been cold fermented)

• Temper the dough by removing from the refrigerator and allowing to come to room temperature before using. You may carefully remove individual dough balls and temper on an oiled, covered plate reserving additional dough balls for later use.

• Watch the video for the full how to!
• Preheat your Ooni Pizza Oven for at least 30 minutes, I like to heat the center of the oven deck to around 850f before loading this style of pizza.
• Lightly dress sliced red onions with olive oil and salt, set aside.
• Begin building the pizza by spreading the coarsely grated Parmigiano Reggiano over the stretched dough leaving about 1/2 inch of crust. Top with red onions. Add whole rosemary leaves.
• Bake in your Ooni pizza oven till almost fully baked. Carefully remove from oven and top with pistachios. Return pizza to oven.
• Continue baking till crust is fully browned. I aim for 3-4 minute total bake in my Ooni Pizza Oven. Drizzle with a glug of extra virgin olive oil.  Slice, serve immediately. I serve my pizza on this 14" Wooden Pizza Peel.

• Watch the video for the full how to!
• Preheat your Ooni Pizza Oven for at least 30 minutes, I like to heat the center of the oven deck to around 850f before loading this style of pizza.
• Begin building the pizza by applying 2-3oz (you just want a thin slick) of tomato sauce (I use a ladle) to the stretched dough
• Top with sliced garlic and red pepper flakes followed by the fresh mozzarella cheese. Add a generous handful off broccolini (it will shrink in the oven). Top with sliced olives. Season with salt and pepper, drizzle with olive oil.
• Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 3-4 minute bake for a more crispy bottom) Watch the video for the real time bake!
• Let the crust set on a wire rack for a least 20 seconds.  I serve my pizza on this 14" Wooden Pizza Peel.

Roasted Cauliflower

• Preheat oven to 400f. Toss cauliflower florets with with olive oil and season with salt and pepper.
• Roast until lightly charred, about 10 minutes. Let cool before topping pizza.

Pizza

• Watch the video for the full how to!
• Preheat your Ooni Pizza Oven for at least 30 minutes, I like to heat the center of the oven deck to around 850f before loading this style of pizza.
• Begin building the pizza by applying 2-3oz (you just want a thin slick) of tomato sauce (I use a ladle) to the stretched dough. Sprinkle with oregano.
• Top with sliced shallots and fresh mozzarella. You can tear the mozzarella into marble sized chunks directly onto the pizza or cube or cut into strips ahead of time.
• Top with a generous amount of roasted cauliflower. Breaking up any especially large pieces.
• Drizzle with olive oil.
• Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 3-4 minute bake for a more crispy bottom) Watch the video for the real time bake!
• Let the crust set on a wire rack for a least 20 seconds. Top with Castillo Spanish Pimentón (Spanish smoked hot paprika). Slice, serve immediately. I serve my pizza on this 14" Wooden Pizza Peel.

Roasted Brussels Sprouts

• Preheat oven to 400f with fan on. Toss quartered Brussels sprouts with olive oil and season with salt and pepper.
• Roast until lightly charred, about 8 minutes. Let cool before topping pizza.

Pizza

• Watch the video for the full how to!
• Preheat your Ooni Pizza Oven for at least 30 minutes, I like to heat the center of the oven deck to around 850f before loading this style of pizza.
• Begin building the pizza by adding the fresh mozzarella and parmesan to the stretched pizza dough.
• Top with roasted garlic cloves. Arranging so each slice gets a full clove.
• Top with roasted Brussels sprouts followed by the bacon. Add reserved Brussels sprouts leaves. Drizzle with olive oil and season with salt and pepper.
• Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 3-4 minute bake for a more crispy bottom) Watch the video for the real time bake!
• Let the crust set on a wire rack for a least 20 seconds. Drizzle with additional olive oil if desired. Slice, serve immediately. I serve my pizza on this 14" Wooden Pizza Peel.