Classic Mushroom Pizza | Thin and Crispy Pizza in the Ooni

Classic thin crust mushroom 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!

Prep Time10

Cook Time4

Course: Appetizer, Main Course, Pizza

Cuisine: American, Italian, Pizza

Keyword: Mushrooms, NYstyle, Ooni, sourdough, Vegetarian

Servings: 1 pizza

Author: Santa Barbara Baker

Ingredients

1 cup Classic Mushrooms for Pizza Watch the how to video.
1 clove Garlic Thinly sliced.
1 Small Shallot or Red Onion Thinly sliced.
100 g Fresh Mozzarella Approximate. Small cubes.
1/4 cup Havarti or other Semi-Soft Cheese Approximate. Small cubes.
2-3 oz Basic 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.
Top with sliced garlic and shallots or onion
From the crust in add the cheese blend. I like to go light on the cheese for this style.
Top with Classic Mushrooms for Pizza.
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. Slice into 4 large slices, serve immediately. I serve my pizza on this 14" Wooden Pizza Peel.

Notes

In the Classic Mushroom 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!