Pizza

crowdsource Community Insights

People who made this found a few things that really change the result. Tomatoes: people who didn’t blend them but tore or squished the tomatoes with their fingers directly onto the dough kept better texture and avoided a watery, flat sauce. Garlic: people who stirred raw garlic into the sauce were often disappointed; those who roasted the garlic first or left it out had a cleaner, happier flavor. Sugar: people who added sugar usually found it threw the balance off, so skipping sugar lets the tomato flavor come through.

military_tech Why This Recipe Stands Out

• Repeat Worthy: People who make this tend to come back and make it again.

grocery Ingredients

Neapolitan pizza (dough, sauce, toppings)

• 512g filtered water, warm to 95°F
• 3-4g instant yeast
• 800g type 00 flour
• 16g fine sea salt
• 14 oz (397g) San Marzano peeled tomatoes, drained (or fresh peeled tomatoes)
• 2 clove garlic, peeled
• 2 1/2 tbsp extra virgin olive oil
• Buffalo mozzarella, torn
• Basil, whole leaves
• Flaky salt, to taste
• Fresh cracked black pepper, freshly cracked

Roman pizza (dough, sauce, toppings)

• 432g warm water, warm to 95°F
• 7g instant yeast
• 600g bread flour (or type 00 flour)
• 12g fine sea salt
• 2 tbsp extra virgin olive oil
• 2 oz (57g) diced pancetta
• 4 clove garlic, thinly sliced
• 1 tsp red chili flakes
• 24 oz (680g) crushed San Marzano tomatoes (or fresh peeled tomatoes)
• Sugar, small pinch
• 6 oz (170g) button mushrooms, cut into eighths or quarters depending on size
• Vegetable oil, enough to coat pan
• 1 onion, roughly diced
• 1 tsp fresh thyme, finely chopped leaves
• Pepperoni, sliced just under 1/8 inch
• 2 1/2 cup low-moisture mozzarella, grated
• 3/4 cup Parmigiano-Reggiano, freshly grated
• Fine sea salt, to taste
• Fresh cracked black pepper, freshly cracked

book_ribbon Instructions

Neapolitan pizza

1. Heat 512 g filtered water to 95°F, stir in 3 to 4 g instant yeast and let sit for 5 minutes.
2. In a large bowl combine 800 g type 00 flour and 16 g fine sea salt, then add all of the water and mix by hand until a shaggy, fully hydrated dough forms.
3. Cover the dough with plastic wrap and rest at room temperature for 20 minutes.
4. Perform a series of slap-and-folds: pick the dough up, slap it down and fold front-to-back for 1 to 2 minutes or until it starts to turn smooth; transfer back to the bowl and rest 15 minutes.
5. Repeat the slap-and-fold for 1 to 2 minutes until the dough is supple and hardly sticks, roll into a tight ball, grease a bowl with extra virgin olive oil, place the dough inside, cover tightly with plastic wrap and refrigerate for 14 to 18 hours (alternatively 4 to 6 hours at room temperature).
6. After refrigeration, punch the dough to degas, divide into five even pieces (~250 g each), remove excess air, fold sides to the middle, seam side down and roll into medium dough balls; place on a proofing box or rimmed baking sheet dusted with flour leaving at least 1.5 inches between balls.
7. Cover with a lid or inverted rimmed baking sheet and proof at room temperature for 3 to 4 hours or until easy to stretch and very lightly puffed.
8. Make the sauce: drain the 14 oz can of whole peeled San Marzano tomatoes over a fine mesh sieve and lightly squeeze out excess water; place the tomato flesh in a food processor with 2 cloves garlic and 2.5 tablespoons (35 ml) extra virgin olive oil and process until extremely smooth.
9. Season the sauce to taste with salt and an optional light pinch of sugar, then pass it through a fine mesh sieve pushing out as much pulp as possible and discard the seeds.
10. If the buffalo mozzarella is very moist, drain it on paper towels and tear into pieces.
11. Preheat the Ooni Karu 16 for 15 minutes until it reaches 800 to 850°F.
12. Shape each dough round on a generously floured pizza peel: flour the top, punch down with your fist leaving a thin border, drape over closed fists and stretch and turn by hand until about a 10 to 12 inch circle is achieved.
13. Top each round with a couple tablespoons of the fresh tomato sauce, a few torn pieces of buffalo mozzarella and a few whole basil leaves.
14. Slide the pizza into the preheated Ooni, close the door and cook for 30 to 45 seconds or until puffed and one side begins to char; quickly rotate the pizza 180°, close the door and cook another 30 to 45 seconds for an evenly lightly charred result (about 90 seconds total or less).
15. Remove the pizza, drizzle lightly with extra virgin olive oil and optionally sprinkle flaky salt and freshly cracked black pepper. Repeat with remaining dough.

Roman pizza

1. Whisk 432 g warm water (about 95°F) with 7 g instant yeast and set aside.
2. In a large bowl mix 600 g bread flour and 12 g fine sea salt.
3. Whisk 2 tablespoons (30 ml) extra virgin olive oil into the yeast mixture and pour into the flour, then mix by hand until a shaggy dough forms.
4. Cover and rest 15 to 20 minutes, perform a slap-and-fold, rest 15 minutes, perform a second slap-and-fold, then cover and refrigerate the dough for 14 to 18 hours.
5. The next day generously oil a baking sheet, dump the degassed dough onto it and gently spread it toward the edges; cover with an inverted baking sheet, wrap tightly with plastic wrap and proof at room temperature for 2 hours. Preheat a conventional oven to 500°F while the dough proofs.
6. Make the Roman sauce: heat a medium saucepan over medium, add 2 oz (56 g) diced pancetta and 1 tablespoon olive oil and render for 2 to 4 minutes until the pancetta is brown and crisp.
7. Add 4 thinly sliced cloves of garlic and sauté about 1 minute until toasted and golden, optionally stir in 1 teaspoon red chili flakes to taste.
8. Add the 24 oz crushed San Marzano tomatoes, bring to a boil, then lower to low and simmer for 5 minutes or until slightly reduced; season to taste with salt and a small pinch of sugar, then stir in 4 tablespoons (60 ml) extra virgin olive oil.
9. Make the mushroom-onion topping: cut 6 oz (170 g) button mushrooms into eighths or quarters depending on size. Heat a large skillet over medium-high with enough vegetable oil to coat the bottom, place mushrooms cut side down without overcrowding and sear about 2 minutes until deeply browned, toss and continue cooking until soft, then season with salt and black pepper and transfer to a bowl.
10. Clean the pan, heat over medium-high with about 1 tablespoon oil, add 1 roughly diced onion and sauté about 4 minutes until softened, season with salt and add to the mushrooms; toss with 1 teaspoon finely chopped fresh thyme leaves.
11. Slice pepperoni to just under 1/8 inch thickness.
12. Combine about 2.5 cups grated low-moisture mozzarella with 3/4 cup freshly grated Parmigiano-Reggiano to make the cheese mix.
13. Assemble the Roman pizza: remove the proofed dough, spread a generous layer of the sauce across the dough (the recipe notes you'll likely use about 3/4 of the sauce), sprinkle the cheese mix evenly leaving a slight border, divide the pizza visually into thirds and place the mushroom-onion mixture on one third, leave one third plain cheese, and arrange pepperoni generously on the last third.
14. Bake in the preheated oven at 500°F for 20 to 25 minutes or until the cheese is deeply browned and caramelized.
15. Optionally finish the mushroom-onion section with fresh shaved Parmigiano-Reggiano.

crowdsource Community Insights

This is where folks actually got tripped up: people who pre-cooked the dough with ice found it didn't work for the Neapolitan-style approach, and those who avoided that trick had better results. When you stretch and move the pie, people found a light dusting of cornmeal, semolina, or rice flour helps; using 00 flour for the stretch was a common source of trouble. As a simple option for cutting, some people used kitchen scissors to slice the pizza instead of a wheel.

We couldn't confidently pull the full ingredient list and instructions from this video yet — watch it above for the complete recipe.