How To Make Easy Wood-Fired Sicilian Pizza | Ooni At Home | Ooni Pizza Ovens

Measure out 460g of 00 flour and 9g of sea salt.

Add 1.5 teaspoons of instant dry yeast to 300g of water and mix; let sit for about 5 minutes.

Start the mixer on the lowest setting and gradually add the yeast-water mixture to the flour over 10 minutes, then slowly add the sea salt over the next 5 minutes.

Once mixed for 15 minutes, take about a tablespoon of olive oil and coat a medium-sized bowl.

Take the dough ball out, coat the bottom and top with olive oil, and let it sit on the counter for 1 hour.

Cover the dough with foil and place it in the fridge for 24 to 48 hours.

After refrigeration, take a pizza pan and add about a tablespoon of oil.

Take half of the dough and place it in the pan; if it's too much, cut it in half and freeze the other half in a well-oiled bag.

Let the dough sit for about 30 minutes, stretching it to fill the pan.

After 30 minutes, use the top of your fingertip to lightly dimple the dough and push it towards the edge; let it rest for another 30 minutes.

Stack eight pieces of coal in the Ooni Karu 16 oven, add one more in the back, and use a fire starter to ignite it; let it burn for 2-3 minutes before adding wood on top.

Close the chimney to maintain airflow and let the fire build.

Once the flames die down, add another layer of lump charcoal to stabilize the temperature.

After 1.5 hours of dough resting and stretching, ensure it fills the pan nicely.

Preheat the oven to about 600 degrees Fahrenheit.

Parbake the dough for about 10 minutes without sauce or cheese to achieve a crispy crust.

After about 8 minutes, check the pizza; it should be nicely par-cooked.

Add desired toppings, opting for a cheese-style Sicilian pizza.

Finish cooking in the Ooni Karu 16 for 2-3 minutes until toppings are melted.

Remove the pizza from the oven and finish with fresh basil and fresh mozzarella.

Equipment Needed

Spice Level: