Thin and Crispy 3-Cheese Pizza | Recipe & Ooni How To
The Thin and Crispy 3-Cheese Pizza. The classic cheese pizza in all it’s forms is my favorite pizza of all time. Baked up till crispy in the Ooni Koda 16.
For this bake in the Ooni Koda 16 I’m using the recipe in my homemade sourdough pizza dough recipe and how to. If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!
Thin and Crispy 3-Cheese Pizza
Classic Thin and Crispy 3-Cheese Pizza baked in the Ooni Koda 16 till crispy. Recipe and how-to video. Pizza Time! For this bake in the Ooni Koda 16 I’m using the recipe in my homemade sourdough pizza dough recipe and how to. If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!
Servings: 1 pizza
Ingredients
- 100 g Fresh Mozzarella (approximate) Cut into small cubes.
- 1/4 cup Shredded Havarti or other Semi-Soft Cheese (approximate)
- 1/4 cup Coarsely Grated Parmesan or other hard grating cheese (approximate)
- World's Best Pizza Sauce I use Bianco DiNapoli Whole Peeled Tomatoes. (recipe)
- Oregano I use Calabrian oregano.
- Olive Oil
- Pizza Dough A naturally fermented (sourdough) recipe & guide.
Instructions
- Watch the video for the full how to!
- Preheat your Ooni Koda 16 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.
- Add shredded cheeses. Go sparingly, you want just a light covering.
- Top with mozzarella cubes. Go light, just a few on every slice.
- Drizzle with olive oil.
- Let the crust set on a wire rack for a least 20 seconds. Slice into 4 large slices, serve immediately. I serve my pizza on this 14" Wooden Pizza Peel.
Notes
In the Cripsy 3-Cheese Pizza Video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter. I serve my pizza on this 14″ Wooden Pizza Peel.
If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!
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