Flour, salt, water and yeast: What do these simple ingredients have in common?

The beauty of making your own dough is the delicious texture and flavour, coveted puffy crust, a soft, easy-to-fold slice and, of course, the fragrant, freshly-baked-bread aroma.

From there, we recommend starting with our Classic Pizza Sauce, and if you’re not sure where to start for toppings, we’ve got hundreds of pizza recipes to get you inspired.

Note: Exciting news!

• 364 grams (1 ½ cups or 12.8 ounces) lukewarm water
• 9.2 grams (3 ¼ teaspoons) active dried yeast or 7 grams (2 ½ teaspoons) instant dried yeast or 20 grams (2 tablespoons) fresh yeast 
• 607 grams (4 ¼ cups or 21.4 ounces) “00” flour, plus extra for dusting
• 18 grams (4 teaspoons) sea salt

If you prefer fresh yeast, use 20 grams (2 tablespoons) and either mix the yeast into the water and let sit for 3 minutes (rehydration method) or crumble it over the flour and then add the water (dry blend).

“Juicy and sweet tomatoes with a hint of garlic, salt and basil make this the ideal pizza sauce for enhancing the flavour of your Classic Pizza Dough base,” says Ooni CEO Kristian Tapaninaho.

Taken from our cookbook, “Ooni: Cooking with Fire,” and made on a hob in less than 30 minutes, this recipe is sure to become your go-to pizza base.

The secret in this classic pizza sauce recipe is choosing high-quality tomatoes that will make a noticeable difference to the flavour.

Add fragrant garlic, fresh basil, olive oil, sugar and a dash of salt and pepper and you’ve got a sauce that would make any nonna proud.

At Ooni HQ, we make and eat pizza most days of the week.

The secret behind great sourdough?

If you’re not familiar with the process or don’t think you’ve got the skills to proof and feed a starter, don’t worry.

A little effort here goes a long way, leading to a greater depth of flavour, aroma and strength for your dough.

Bryan’s first slice of advice?

For feeding, add equal parts flour (the same flour your starter used; in this recipe’s case, a combination of “00” and whole grain) and water to the starter and mix until fully blended.

If you need to leave your starter at home for a while, or can’t feed it for a period of time, seal it and place it in the fridge for up to 2 weeks (the cold temperature will cause the starter to go dormant, so it doesn’t need to be fed).

A signature pizza from Ooni team member Ben Stirling, this fully loaded pizza is a spin on smashed avocado toast – a dish beloved by millennials!

A light and fluffy crust, sweet tomatoes and bubbly mozzarella garnished with fragrant basil.

Our no-frills recipe relies on quality ingredients like San Marzano tomatoes, soft mozzarella and fresh basil to really celebrate the beauty of this classic flavour combination.

If you’re not sure where to start, we recommend using our Classic Pizza Dough for the base topped with our easy Classic Pizza Sauce.

Drizzle your pizza base with fresh cream before and after cooking to make for a cheat’s Béchamel sauce.

A show-stopping pizza topped with luxurious fresh figs and peppery arugula, offsetting salty prosciutto and creamy ricotta.

Start your morning (or afternoon, or evening!) off the right way with this delicious Egg, Pancetta & Basil Pizza from Pizza Taste Testers Fred & Nancy Rodriguez, layered with salty pancetta, fresh mozzarella and a whole egg to top it all off.

Naples may be the home of the first ever pizza, but there’s another Italian city that’s a destination for truly great, original pizza – Rome.

Simple, yet packed with flavour, this tasty pizza is sold by the slice in bakeries across Rome as either pizza bianca (white pizza) or pizza rossa (red pizza), topped respectively with high quality extra virgin olive oil and salt, or tomato sauce.

To get the base nice and crispy, our version is cooked at a low temperature for a longer period of time, resulting in an irresistible crunch.

Love pizza but need a pizza dough that loves you back?

For this recipe, we use Caputo Fioreglut Gluten Free Flour.