To Roast the Corn and Poblano Pepper

• This can be done the day ahead and the leftover corn cobs can be used to make the black pepper corn cream.
• Light your Ooni Pizza Oven and turn the gas to high or burn till your wood flame is rolling over the stone. Place the husked corn and poblano pepper in a cast iron pan and roast in the oven directly under the flame.
• Turning often roast the corn till charred in some spots. Remove and let cool. Remove kernels and reserve both the cobs and kernels.
• Roast the pepper till fully blackened on all sides. When fully charred remove and place in a medium size bowl and cover tightly. Let rest, covered till cool enough to handle. Peel, remove seeds and dice the roasted pepper

To Make the Black Pepper Corn Cream

• Add cooled corn husks to a medium bowl and cover with the heavy cream. Cover tightly and place in the refrigerator. Let infuse overnight for best flavor before whipping.
• Remove corn husks and add cream to a well chilled metal bowl. Whip till thickened with soft peaks. You want an easily spreadable consistency. Season generously with black pepper. Salt to taste. Reserve. (Can be made up to a day ahead, re-whip before using)

To Make the Sautéed Oyster Mushrooms

• Heat 1TB olive oil in a large pan over medium high heat. Add mushrooms. Cook, stirring occasionally till the mushrooms have released their liquid and the sizzle begins to lessen, about 3 minutes. Reduce heat to low, add the butter, shallot, garlic and thyme. Cook briefly till the shallot and garlic has softened, but not browned. Remove from heat and season with salt and pepper. Let cool before topping pizza. Mushrooms may be made up to 3 days advance and stored in the refrigerator till time for use.

To Make the Pizza

• Preheat your Ooni Pizza Oven for at least 30 minutes, I like to heat the center of the oven deck to around 850f before turning the oven down to bake this pizza. For the Ooni Karu 16 bake with the flame at the lowest setting with the flame still crawling above the oven floor. For the Ooni Koda 16 bake on low or "ultra low."
• Begin building the pizza by spreading a generous layer of the black pepper corn cream. Next top with the cheese blend. Top generously with corn kernels followed by the mushrooms. Add the diced roasted poblano pepper, pickled jalapeno slices, and bacon.
• 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.
• Let the crust set on a wire rack for a least 20 seconds. Finish with a generous handful of the fresh herbs. Slice into 6 slices, serve immediately. I serve my pizza on this 14" Wooden Pizza Peel.

Sauteed Mushrooms

• Watch the video for the full how to!
• Add oil to large pan over medium high heat.
• Add mushrooms, do not overcrowd the pan.
• Sauté till lightly browned.
• Lower heat to low and add butter. Top with minced garlic, shallots, and thyme.
• Cook briefly over low heat, you don't want the garlic to brown.
• Add sherry vinegar and soy sauce. Scraping up any bits left on the pan.
• Season to taste with salt and pepper.
• Let cool briefly before topping pizza or store in a deli container.

Pizza

• 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 with scattering a generous amount shredded truffle cheese followed by the cubed or hand torn fresh mozzarella. Top with shallots and fresh thyme leaves. Scatter the sautéed mixed mushrooms over the top of the pie. Drizzle with olive oil and season with salt & 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).
• Let the crust set on a wire rack for a least 20 seconds. Finish with fresh thyme leaves and a drizzle of olive oil. Slice into 6 slices, 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 topping the stretched dough with the fresh mozzarella and goat cheese. Next add the sliced garlic. Top generously with the summer squash. Add the sliced shallots, and basil. Top with the halved sungold tomatoes. Drizzle with olive oil. 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).
• Let the crust set on a wire rack for about a minute. Drizzle with balsamic vinegar)  Slice, serve immediately. I serve my pizza on this 14" Wooden Pizza Peel.

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.

Roasted Potatoes

• Preheat oven to 400f with convection or fan on. In a medium bowl toss whole potatoes with a generous amount of olive oil and salt. Roast on a half sheet pan till easily pierced with a fork. About 15 minutes depending on size. Let cool before using. Slice into small chunks.

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.
• Lightly dress the sliced with olive oil and salt.
• Begin building the pizza by adding the fresh mozzarella, Fontina, and Parmigiano Reggiano to the stretched pizza dough.
• Next add the sliced date, it's important to add under the other toppings or it will burn. Add the seasoned red onions. Top with roasted potatoes and bacon. Season with salt and pepper.
• Bake in your Ooni pizza oven till the crust is just set, one full rotation. Carefully remove pizza from the oven using your turning peel or loading peel and add the cracked and seasoned egg. Return pizza to oven and bake till egg whites are just set and crust is nicely browned.
• Let the crust set on a wire rack for a least 20 seconds. Top with minced chives. Slice, serve immediately. I serve my pizza on this 14" Wooden Pizza Peel.

Rainbow Chard Pizza Topping

• Remove leaves from chard stems. Dice chard stems, about a 1/4 in, set aside. Roughly chop chard leaves.
• Add olive oil to a deep skillet over medium heat. Add chard stems and onion, cook till just softened. Add the garlic and cook briefly being careful not to burn. Add chard leaves and continue cooking about 4 minutes. Turn heat off, add vinegar and toss. Season to taste with salt and pepper. 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 cheese followed by the pine nuts. Top with a generous amount of the rainbow chard pizza topping from above. Add Pecorino Romano and drizzle with Extra Virgin 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. Drizzle with balsamic vinegar. 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.
• 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.

Mashed Potato Topping

• 1/4 or 1/2 any large potatoes and rinse under cool water.
• Using a large pot, bring 3 quarts water to a boil over high heat. Add potatoes and cook until tender, about 15 minutes. Drain potatoes in a colander.
• Wipe out the pot used to boil the potatoes in and add butter and milk. Return potatoes to pot and roughly mash using a wire potato masher. Season to taste with salt and pepper. 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, top with dollops of the mashed potato mixture, I like to go generous. Sprinkle with shredded white cheddar. Add a small handful of bacon lardons. 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 at least 20 seconds. Top with minced chives. Slice, serve immediately. I serve my pizza on this 14" Wooden Pizza Peel.