Note
1: This recipe suits a variety of pizza styles, but we think our classic pizza dough is a great fit.
Prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.
2: Light your Ooni oven.
Aim for 400°C to 450°C (750°F to 850°F) before you begin cooking. Use the infrared thermometer to quickly and accurately check the temperature of the middle of your baking stone.
3: Stretch your dough on a lightly floured surface.
Push the air from the centre out toward the crust, then use your knuckles to stretch out the base to 12 inches. Dock with a fork, gently pressing into the dough all over, to prevent it from fully expanding in the oven.

4: Drizzle the base with olive oil, then launch it into your oven.

5: Cook the dough fully, turning to ensure an even bake.
This will take about 1 to 2 minutes. Remove the cooked base from the oven and let it cool completely.

6: Slice the pizza into squares (you should get 12 to 16 pieces out of each pizza depending on how big you want your crostini).
Tear the burrata balls into even-ish pieces.

7: Gently spoon trout roe on each piece of burrata.
Don’t be afraid to be decadent — load these up and serve!
