Restaurant-quality Neapolitan-style pizzas with a puffy, charred crust. Customise with your favourite toppings.
Prep Time
120 min
Cook Time
5 min
Difficulty
Medium
Servings
4
🥗Ingredients
- 500g00 flour
- 325mlWater
- 10gSalt
- 3gYeast
- 400gSan Marzano tomatoes
- 300gFresh mozzarella
- 1bunchFresh basil
- 2tbspOlive oil
- 1/4cupSemolina for dusting
- 2clovesGarlic
📝Instructions
- 1
Mix flour, salt, yeast, and water. Knead for 10 minutes until smooth and elastic.
- 2
Cover and let dough rise for 2 hours at room temperature.
- 3
Make sauce: crush San Marzano tomatoes by hand, mix with a pinch of salt, minced garlic, and olive oil. No cooking needed.
- 4
Divide dough into 4 balls. Let rest for 30 minutes.
- 5
Preheat Ooni pizza oven (or home oven as hot as it goes with a pizza stone).
- 6
Stretch each dough ball by hand into a round, keeping the edges puffy.
- 7
Top with sauce, torn mozzarella, and a drizzle of olive oil.
- 8
Cook in Ooni for 60-90 seconds, rotating for even charring. Top with fresh basil leaves.
📊Nutrition per Serving
450
kcal Calories
20
g Protein
58
g Carbs
16
g Fat
3
g Fiber
4
g Sugar