Makes one 9-inch pizza.
Proof time: 18 hours. Cook time: 10-20 minutes.
No kneading needed to make this thick-crust pizza that bakes in a cast-iron skillet. Ooni ambassador Jukka Salminen developed the recipe for Ooni pizza ovens. It’ll give you a crisp, brown crust with an airy interior.
The directions are for cooking in a pizza oven, but you can try baking it in a kitchen oven at 450° F (but know it will take longer to bake).
Allow 18 hours for the dough to proof (rise). You’ll leave the dough out on your kitchen counter to proof at room temperature.
00 flour is a specialty flour milled for pasta making and is ideal for pizza. You can substitute all-purpose flour or bread flour (or a 50-50 mix), but your results may be a little different.
The recipe calls for Ooni's Classic Pizza Sauce, but feel free to use your favorite tomato sauce recipe or store-bought sauce.
Freshly grated mozz is best, but if you’re pinched for time, the pre-shredded kind is fine!
Don't load on more toppings than the recipe calls for, or you might end up with a soggy crust.
You will need a kitchen scale to measure the small amount of yeast required and a 9-inch cast-iron skillet to make this recipe. An infrared thermometer will be helpful to measure pizza oven temperature.
- 5.9 ounces (168 grams) 00 flour
- 0.004 ounces (0.10 grams) active dry yeast
- 1 teaspoon (5 grams) salt
- 4.4 ounces (126 grams) warm water
- 1 tablespoon (15 grams) olive oil
- Extra olive oil to grease skillet
- 4 tablespoons Classic Pizza Sauce
- 2.5 ounces (70 grams) shredded mozzarella
- 8 slices pepperoni
Shred mozzarella. Grease an Ooni cast-iron skillet (any 9-inch cast-iron skillet will do).
Make the dough
In a large bowl, combine flour, yeast, water, and salt.
Add olive oil.
Mix until dough begins to form a ball.
Cover the bowl with a clean kitchen towel and leave it on the counter for 18 hours to proof.
Make the pizza
Preheat an Ooni pizza oven to 932° F (500° C).
Grease skillet with olive oil.
Place proofed dough in the skillet.
Now, form the crust. Pressing with your fingertips, work dough out to the edges.
Spread pizza sauce over the crust using the back of a spoon.
Sprinkle the cheese over entire crust, covering the edges (that’ll give you those wonderful crispy, caramelized cheese bits).
Top with pepperoni, if desired.
Turn the oven flame to low and place skillet near the front of the oven.
Cook pizza for 10-15 minutes, rotating the pan every few minutes for even browning.
When the top is bubbly, cheese is brown around the edges, and pepperoni is slightly charred and crispy, turn oven off. Leave pizza in oven for 5 minutes to finish cooking, then remove carefully (cast iron is hot).
Remove skillet from oven and let cool for another 5 minutes on a wire rack or trivet.
To serve, loosen the edges and carefully remove the pizza (you don't want to scratch the cast-iron surface). Cut the pizza with kitchen shears or a knife and enjoy!
If you make this pizza, let us know in the comments how it turned out!