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By Ooni HQBy Ooni HQNeapolitan pizza (the original and, many say, the best style of pizza to exist) has a thin base, puffy, chewy yet crisp crust (known in Italian as the cornicione) as well as simple, high-quality ingredients and toppings. In this case, we opted to use our Ooni Volt for a...
Method
For the dough:
Fill a bowl with lukewarm water and add the yeast. Use a whisk or fork to thoroughly mix until blended. In a separate bowl, combine the flour and salt, then add it to the water and yeast mixture.
If using a stand mixer: add the water and yeast to the bowl. In a separate bowl, combine the flour and salt, then add to the water and yeast mixture. Turn the mixer on low and mix for 4 minutes, or until the dough is formed. Cover the bowl with a towel and let rise for 2 hours.
If mixing by hand: stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the dough comes together in a ball. Dump the dough onto a lightly floured surface and knead with both hands for about 10 minutes — until it’s firm and stretchy. Return it to the bowl and cover with a dish towel and let rise in a warm place for about 2 hours, or until doubled in size.
Place the dough on a lightly-floured work surface and use a dough scraper to divide it into six 9-ounce (250-gram) balls — we recommend using a digital scale for accuracy.
Shape each piece of dough into a ball.
Place the dough balls in a sealable dough box, or on a baking sheet covered with a dish towel. Place at room temperature for 6 hours, or in the refrigerator overnight. Pull from the refrigerator 4 hours before you want to use the dough.
Preheat your Ooni Volt to 450 °C (850 °F). When it has reached the desired temperature, turn your heat distribution dial to 100% towards the roof of your oven.
Place a dough ball on your lightly-floured work surface then use your fingers to push the air from the centre out to the edges. Stretch the dough out into a 12-inch (30 centimetre) base and leave it on the worktop or lay it over your lightly-floured pizza peel.
For the tomato sauce:
Mix crushed tomatoes and salt together in a bowl. Set aside.
For the Margherita pizzas:
Top each pizza with 80 grams of tomatoes, 100 grams mozzarella, 4 to 5 basil leaves and 5 grams extra virgin olive oil.
Open your oven, then slide the pizza off of the peel and into the Ooni Volt.
Cook the pizza for 1 to 2 minutes, or until the crust is golden brown and the cheese is melted and bubbly, turning every 20 seconds or so to ensure an even bake.
Remove the pizza from the oven, then slice, serve and enjoy. Repeat with the remaining 5 dough balls.
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