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Discover a world of culinary inspiration, designed to help you make the most of your Ooni pizza oven.

To Be Frank Basque Pistachio Cheesecake With Shortbread Crust
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To Be Frank Basque Pistachio Cheesecake With Shortbread Crust

Bake a rich Basque pistachio cheesecake with a soft, molten centre. Created in collaboration with To Be Frank Bakery for an easy, stress-free dessert.  
    A bar style pizza topped with pepperoni and cheese on a wooden chopping board. Baked with a bar style pizza recipe.

    Bar Style Pizza

    The bar style pizza is famous for its thin base and generous toppings. In the intense heat of an Ooni pizza oven, the oils from the loaded cheese, pepperoni and sausage are caramelised – leaving you with a deliciously crispy crust. Traditionally sliced into squares, it’s perfect for sharing with friends. Our bar style pizza recipe finishes with piped ricotta, dried oregano and garlic oil for the ultimate topping combo.  Equipment9/12” round metal panMetal Spatula IngredientsMakes 1x 9”/12” pizza 6.3/11.2oz (180/320g) classic pizza dough 3-4 tbsp classic pizza sauceOil, for greasing2 garlic cloves, finely chopped1.7oz (50g) shredded low-moisture mozzarella1.7oz (50g) shredded cheddarHandful cupping pepperoni2.8oz (80g) sausage meat2.8oz (80g) ricotta1 tsp dried oreganoGarlic oil, to finish MethodPrepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know. For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavours in the other ingredients used here. Place your dough ball in the centre of an oiled pan. With wet fingers, begin to push the dough from the centre out to fill the pan. This process can take between 2-3 hours, as you’ll need to let the dough relax every hour until it stops springing back, and naturally reaches the edge of the pan. Make sure to keep the dough covered between each press.  You can also lift the dough and stretch with your hands as normal, but don’t try to push air into the crusts as you would with traditional Neapolitan style. Bar pizza’s distinctive quality is its extremely thin crust.  Once the dough is relaxed and reaches the corners of the pan, fire up your Ooni pizza oven. Aim for 800-850˚F (425-450˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer. While the Ooni is preheating, Pinch the edges of the dough with your fingers to form a kind of crust round the pan. Dimple the dough with a docker or fork to prevent the base from rising in the oven, guaranteeing that delicious crispy crust. If you notice any gaps appearing, use your fingers to gently spread the dough one more time. Add your toppings. Start with sauce, making sure to spread right to the edges. Unlike traditional pizzas, Bar pizza is fully loaded to the edge with toppings. Next, top with cheese to the edge, followed by pepperoni slices. Portion the sausage into dime-sized chunks and top evenly across the pizza.  Check your oven is at temp, then turn the gas down to low, or reduce the flame if using wood/charcoal. Place the pan at the mouth of the oven and let cook for 5 minutes, making sure to rotate the pan regularly.  Once the pizza is beginning to brown, remove the pan and turn the flame back up to high. In the meantime, use a spatula to scrape round the pan and release the cheesy edges, then transfer the pizza to a lightly floured wooden peel. Once you’re back to 800-850˚F (425-450˚C), launch the pizza into the oven to brown the base.  After a couple of minutes, your pizza should be fully cooked and crispy on the bottom. Check for a well-done base then remove from the oven. Transfer to a wooden serving board or peel and slice into squares, classic Tavern style.  Fill a ziplock bag with ricotta cheese and snip one corner off to create a piping bag. Pipe small rounds of ricotta onto each slice, along with a scattering of pecorino cheese, dried oregano, fresh basil, and garlic oil to finish.  Serve right away for the ultimate party or half-time snack. You’d better be quick, it won’t last long! Bar Style Pizza

    A thin crust pizza topped with tomato, cheese and basil on a wooden pizza peel. Baked using a Thin Crust Pizza Dough recipe.

    Thin Crust Pizza Dough

    If you’ve ever found yourself craving that crunchy thin crust pizza, look no further than our thin crust pizza dough recipe. From ambassador Lewis Pope, this is the perfect tonic: with a stronger dough made from flour and semolina, it’s cooked for slightly longer at a lower temperature. Resulting in deliciously crisp pizza that won’t let you down, no matter how many toppings you load on. Perfect for movie nights, pizza parties, or devouring all at once! IngredientsMakes 5 X 14” pizza 950g (33.5oz) 00 or 0 flour (95%)50g (1.8oz) fine semolina flour (5%) 600g (21.2oz) water (60%)30g (2 tbsp) fine sea salt (3%) 1-2g fresh yeast, 0.8g active dried yeast, or 0.7g instant dried yeast (0.1-0.2%) 20g (1 ½ tbsp) (2%) extra virgin olive oil Equipment Spiral/ stand mixer MethodPour 80-90% of the water into the bowl of your mixer and dissolve in the yeast (if using ADY, leave to activate). Add half the flour and mix on the slowest speed until it turns into a paste like texture, then slowly add in the remaining flour.  Once a rough looking dough begins to form, add a little more of the remaining water and continue mixing. Keep adding the water a little at a time, allowing the dough to absorb the water before adding more. When you only have a splash left, add the salt and remaining water and mix until fully incorporated. Finally, add the olive oil and mix. Once fully incorporated, turn the dough onto a lightly floured work surface and shape into a ball. Cover and let rest for 30 minutes. Once rested, portion the dough into five 320g balls. Place the balls in a tray/container, cover, and leave to rest for 2 hours at room temp. After two hours, place the dough in the refrigerator for 24-48 hours. Roughly 4-6 hours before you’re ready to start cooking, remove the dough balls from the refrigerator and leave to come to room temperature.  Fire up your Ooni pizza oven. Aim for 350˚C (662˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer. Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 14" and lay it out on your pizza peel and add your desired toppings.  If using gas, turn the flame completely off. Slide the pizza off the peel and into your oven. Use the residual heat to slowly cook the pizza. After 1 minute, turn the pizza and cook for another minute before turning the flame back on to low. Keep turning the pizza to evenly brown the crust and finish it off.  If using wood or charcoal, aim for a low flame for the duration of your cook.  Once cooked, remove the pizza from the oven. Garnish with any extra toppings, and serve straight away!