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.

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. 

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. 

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

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.

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. They will be messy to handle — but that’s totally okay! Try to put an even amount of cheese on each slice. 

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