How To Make Bar Style Pizza | Making Pizza At Home | Ooni Pizza Ovens

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining meltiness.

pizza dough

🥗Healthier: whole wheat pizza dough

💰Cheaper: store-bought pizza crust

Whole wheat dough adds fiber, while store-bought saves time.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in fat, while salami is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often cheaper.

Start with a proof dough ball in the center of a nine inch pan.

Wet your fingers and lightly press the dough out to fit the pan.

Let the dough relax for 2 to 3 hours, pressing it out until it stops springing back.

Pinch the edges of the dough to form a crust around the pan.

Dimple the dough with a docker or fork to prevent rising in the oven.

Spread a thin layer of Ooni classic pizza sauce right to the edges of the pan.

Add fresh chopped garlic on top of the sauce.

Sprinkle a generous handful of low moisture mozzarella and cheddar blend right to the edge of the pizza.

Add toppings: cupping pepperoni and tear raw sausage into dime-sized chunks, adding them to the pizza.

Preheat the Ooni oven to about 800 to 850 degrees Fahrenheit (425 to 450 degrees Celsius).

Turn the oven flames down to low if using gas and place the pan farthest away from the flame.

Cook the pizza for about five minutes, rotating it continually until browned on top.

Remove the pan and place it on a wooden board, then increase the flames back to original temperature.

Use a spatula to scrape around the pan to release the caramelized cheese edge.

Transfer the pizza to a lightly dusted bamboo peel.

Launch the pizza into the oven to get the base a little browner.

Finish with a sprinkling of dried oregano and a drizzle of garlic oil.

Slice the pizza tavern style into squares for sharing.

Pipe ricotta onto individual pieces using a ziploc bag if no piping bag is available.

Grate pecorino romano over the top and finish with fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens