Why shouldn’t vegans have more fun when it comes to food? With this pizza, we use the incredible sweet and spicy Ve-Du-Ya Paste (a vegan play on ‘nduja, normally made from pork), vegan Mozzarisella Classic and San Marzano tomatoes to make a pizza that everyone – vegan or not – will love.

Bring flame-cooked, sesame-seed topped pidesi to your Ramadan feast with this recipe from NYC-based pizza maker Serhan Ayhan. 

Stollen is a richly fruited, festive bread from Germany. This sourdough recipe, prepared a few days in advance, can be cooked in your Ooni oven.

Transform your sourdough discard into velvety buttermilk biscuits, using lamination to achieve deliciously flaky layers.

A soft pretzel, salty on the outside and chewy, almost bagel-esque inside, finds balance in a creamy Camembert dip.

It’s hard to believe Detroit-style pizza’s cheesy indulgence and crisp, delicious edge could be improved upon, but this tangy, cold-fermented sourdough version from Rosehill Sourdough ups the flavour even more.

Full of twists and turns, this unique pizza is packed with pizzazz. Garlic cream base, herby goat cheese, crispy kale and bright lemon. 

Dig into this show-stopping Cioppino pizza, a California-style take on the famous San Francisco fisherman’s stew.

The secret to a great Marinara pizza is time. This marinara pizza recipe uses only the best ingredients to emphasise the subtle flavours.

Thanks to its long and methodic fermentation period, this Neo-Neapolitan dough is rich in flavour and texture.

When sourdough gets involved, it’s got to be good. Crunchy baguettes in Ooni pizza ovens? Check.