Flour, salt, water and yeast: What do these simple ingredients have in common? They come together to create the perfect foundation for any good Italian pizza. Say hello to our classic pizza dough recipe, which is sure to become a beloved staple for your household. 

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. Think of it as your pizza canvas, the base for any topping your culinary heart desires, from burrata and steak to crème fraîche and basil. 

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! We've enhanced our signature Classic Pizza Dough recipe for an even tastier experience. Our culinary team carefully refined the ingredients and methodology, and while we've made improvements, we've stayed true to the essence of the original. If, however, you loved the old recipe and still want to use it, here are the ingredient amounts (you can follow the same process) for four 250-gram dough balls for four 12-inch (30-centimetre) pizzas, or three 330-gram balls for three 16-inch (40-centimetre) pizzas with a dough hydration of 60%:

• 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). We always suggest checking the activation instructions on your yeast packets and testing accordingly. 

“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. And we couldn't agree more! 

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. We like to go for canned San Marzano tomatoes, the traditional choice for Neapolitan pizzas. With their fleshy texture, low amount of seeds and slightly sweet flavour, this variety of plum tomato has been used in Italy and across the world for generations. 

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. However, no matter how practised you are at making, stretching, topping and launching your pizza, there are times when it just doesn’t work out. Maybe you’ve started topping your pizza and suddenly you realise there are holes in the base. Or, you’ve overstretched your dough and it ends up way too thin, and splits when you layer up your toppings. Maybe you might’ve forgotten to flour your peel before you laid out your pizza base and now it’s stuck and won’t slide off the peel into the oven. No matter the scenario, please don’t fear – your pizza can still be salvaged! This is where the Recovery Calzone comes in to save the day. This is a handy trick for when you don’t want your problem pizza to become a total fail. These steps will work for a pizza base that has a hole or holes on one side, but not all across the base.

Use a sourdough starter to bake classic bagels with ‘everything’ seasoning in your Ooni pizza oven, complete with a salty, garlicky crust topped with crunchy poppy and sesame seeds. This recipe is by sourdough expert and Ooni’s Head of Engineering & Technology, Mike Vaona!

You’ve mastered making pizza in your pizza oven, now it’s time to nail baking bread! Bona fide baker and one of our Pizza Taste Testers, Mike Vaona, created this recipe for a cast-iron bread recipe. Use Ooni’s Casserole Dish and Sizzler Pan combo to cook your favourite bread recipe. Here, Mike gives you the option to cook your loaf using a method for sourdough or a dough made with dried yeast.

The secret behind great sourdough? Using a starter, aka mother, to ferment the dough rather than ready-made yeast from a packet. Making a sourdough starter isn’t inherently difficult (all you need is flour, water and time) but prepping your own will take some commitment. The mixture needs a few days to develop yeast and bacteria, become sour and produce those signature frothy bubbles. 

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. Bryan Ford (@artisanbryan), author of “New World Sourdough,” has an endless supply of knowledge and tips for novices and pros alike. He’s shared this delicious recipe for creating the ultimate sourdough pizza dough, from starter to finish. 

A little effort here goes a long way, leading to a greater depth of flavour, aroma and strength for your dough. Use this method to make anything from baguettes and bagels to pretzels and, but of course,–pizza. 

Bryan’s first slice of advice? Keep your starter in a jar on your kitchen countertop, covered with a lid or a cloth with an elastic band wrapped around the opening. If you plan to use your starter regularly, it’s best to feed it with water and flour every 1 to 2 days to keep it alive. 

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. The starter will grow every time you do this, so remove a little bit of the starter each time before adding the fresh flour and water.

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). When you’re ready to use it again, simply remove it from the fridge and continue feeding it every 1 to 2 days.

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! Finish a bacon-topped pizza with dollops of smashed avocado, crumbled feta and plenty of sriracha hot sauce for a pizza that ticks all the boxes – crunchy, creamy and spicy.

A light and fluffy crust, sweet tomatoes and bubbly mozzarella garnished with fragrant basil. That’s all you need for a classic Margherita pizza - the perfect place to start on your journey in home pizza-making - as well as a tested-and-true recipe for when you’re looking to serve up something tasty and timeless. 

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. The red, white and green colours may represent the flag of Italy, but this pizza is enjoyed all over the world. 

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. With a hint of garlic, salt and a touch of basil, it's the ideal sauce to bring out the flavours in the other ingredients. Your guests (and their stomachs) will thank you; and probably ask for the recipe too!

Drizzle your pizza base with fresh cream before and after cooking to make for a cheat’s Béchamel sauce. A signature white pizza recipe from Pizza Taste Tester Peggy Paul Casella, this Bacon, Leek & Cream Pizza puts your cast iron to good use for cooking up a pizza topping of crunchy bacon bits and sweet sautéed leek.

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.