NEAPOLITAN STYLE PIZZA (Using the Ooni Pro Pizza Oven)
Go to and take your free 30-second quiz! Thank you #noom for sponsoring this video. Today I’m showing you my take on Neapolitan pizza using the Ooni Pro pizza oven. Using a pizza oven takes some practice. It can be tricky to figure out your oven’s sweet spot in terms of heat, but once you master it, consider your pizza game forever upgraded.
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🔪MY GEAR:
OONI PRO PIZZA OVEN: q
METAL PIZZA PEEL: y
TURNING PEEL: z
IMMERSION BLENDER: 3
BOOS BLOCK CUTTING BOARD: D
ESCALI DIGITAL SCALE:
MY FAV STAINLESS BOWL: 6
CAPUTO 00 FLOUR: 7
GLASS BOWLS W LIDS: 2
DOUGH:
▪450g or just under 2c cool water (about 73F/23C)
▪About half of 1/4tsp instant yeast (aka 1/8 tsp)
▪665g or 5 1/3c Caputo 00 soft wheat flour
▪18g or 3tsp salt
Add yeast to cool water then add in flour and salt and stir to combine with a sturdy spoon. Once just combined, continue mixing with a wet hand using a pinching a squeezing motion until well mixed. Cover and allow to sit at room temp for 30 min.
Conduct a strength building fold as shown @2:08. Cover and let sit at room temp for another 30 min. Repeat strength building fold. Cover again and allow to ferment at room temp for 12 hours. Divide into 4 275g pieces. Shape balls as shown @3:45 then place balls into oiled bowls with lids and place in refrigerator for 2 hours-5 days.
Remove dough from fridge 3 hours before you’re ready to pizza to allow to come to room temperature.
Flip dough ball onto floured work surface and flour top of dough. Press out dough, shape, and stretch as shown @7:30 into about a 12″/30cm round. Place dough onto pizza peel sprinkled with plenty of semolina to keep from sticking.
Sauce using about 1/4c or 60-70g, leaving 1 inch unsauced around the perimeter. Place small chunks of fresh mozz evenly around pizza followed by basil, olive oil, and sprinkle of flakey salt.
Place into a well preheated pizza oven. Rotate every 15-20 seconds or so until cheese is just melted and crust is beginning to char.
SAUCE:
▪1 28oz can (790g) crushed tomatoes (i like Bianco DiNapoli)
▪7g or 1 1/4tsp salt
Add salt to tomatoes and pulse with immersion blender until broken down but still coarse.
OTHER TOPPINGS:
▪Buff Milk Mozzerella (i’m using buf brand Bocconcini shape made for pizza)
▪Fresh Basil
▪Sprinkle of flaky salt
#neapolitanpizza #neapolitanstylepizza #oonipro
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Recipe Video:
