Pizza Champs

Recipes for the six most popular pizzas as

voted by you on ‘ZA WARS

by the Ooni Team & Ooni Ambassadors

Welcome!
Over February and March 2020, an epic battle took place on social media.
We put all-time classic pizzas head-to-head with modern pie combinations.

Ooni HQ and our social media accounts were the battlefield.

Thousands of votes decided the fate of favourite pizza toppings.

This is the Hall of Fame collection of the six most popular pizza styles
that dominated the competition. All semi-finalists and finalists have been
documented for posterity.

We hope you enjoy these recipes for classics and modern fare alike!

The team at Ooni Pizza Ovens

The final results

Favourite quarter-finalists
Mozzarella, rocket and prosciutto Method

This spring pizza is popular with foodies, hitting all the right spots for Prepare your pizza dough ahead of time.
To make a 30cm pizza, we recommend preparing pizza dough balls that are 165g
cheese, meat and crisp greens.
each – our guide to making the perfect Classic Pizza Dough covers everything you
need to know.

Dress the rocket leaves.

Toss your rocket leaves with the tablespoon of olive oil and pinch of salt. Set aside in
Ingredients a cool spot or in the fridge.
Makes 1 x 30cm pizza

For the pizza: For the rocket topping: Fire up your Ooni pizza oven once your pizza dough is ready. Aim for 500°C on the
stone baking board inside. You can check the temperature inside your Ooni using
165g Classic Pizza Dough ball 1 tbsp olive oil
the Ooni Infrared Thermometer.
60g mozzarella, torn into pieces A pinch of salt
60g thinly-sliced Italian prosciutto 2 handfuls rocket leaves, washed and Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough
2 tbsp olive oil dried ball out to 30cm and lay it out on your pizza peel.

Drizzle olive oil over the pizza base and use your fingers to spread it out evenly.

Top with the mozzarella and prosciutto.

Slide the pizza off the peel into your Ooni pizza oven, making sure to rotate the
pizza regularly as it cooks.

Once cooked, remove the pizza from the oven. Top generously with the dressed
rocket leaves.

Serve straight away.

Bonus tips:
• Finish this pizza with lashings of Parmesan cheese for extra flavour.
• This pizza tastes fresher without the tomato sauce base, but for a warmer pizza,
feel free to add tomato sauce. It will be equally delicious.
• For a different texture, you can add the prosciutto after the pizza is cooked,
instead of before.
Favourite quarter-finalists
The Millennial Pizza Method
Prepare your pizza dough ahead of time.
This pizza by Ooni team member Ben Stirling has become a strong To make a 30cm pizza, we recommend preparing pizza dough balls that are 165g
favorite with our community. It’s a fun spin on smashed avocado each – our guide to making the perfect Classic Pizza Dough covers everything you
toast, and dare we say – it’s even better! need to know.

For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce.
With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out
the flavours in the other ingredients used here.
Ingredients
Makes 1 x 30cm pizza Fire up your Ooni pizza oven.
Aim for 300°C on the stone baking board inside. You can check the temperature
165g Classic Pizza Doug inside your oven quickly and easily using the Ooni Infrared Thermometer.
4 tbsp Classic Pizza Sauce
Drizzle a little olive oil in your Sizzler Pan and place inside your Ooni to warm
40g diced bacon or lardons
up. Remove the pan from the oven and add the bacon/lardons. Cook for about 5
40g mozzarella, torn into small pieces minutes, shaking the pan up halfway through, until the fat has rendered out of the
40g feta cheese, crumbled bacon and it is crispy.
1 small avocado, mashed
Fire up your Ooni to a higher temperature and aim for 500°C on the stone baking
Sriracha (or hot sauce)
board inside.

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough
ball out to 30cm and lay it out on your pizza peel.

Top the pizza base with the pizza sauce, mozzarella and bacon/lardons.

Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the
pizza regularly.

Once cooked, remove the pizza from the oven.

Finish with dollops of the avocado, crumble over the feta cheese and drizzle with
sriracha.

Serve immediately.

Bonus tips:
• Replace the sriracha with your favourite hot sauce for an instant flavor makeover!
• For a boost in taste, try replacing the bacon in this recipe with pork belly
marinated in soy sauce, garlic and honey.
Favourite semi-finalists Method
Hawaiian Pizza Prepare your pizza dough ahead of time.
To make a 30cm pizza, we recommend preparing pizza dough balls that are 160g
By far the most controversial pizza in the ‘Za Wars. The Hawaiian each – our guide to making the perfect Classic Pizza Dough covers everything you
pizza, which originated in Canada, features juicy pineapple chunks need to know.
and savoury ham. For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce.
With a hint of garlic, salt and basil, it’s the ideal pizza sauce that will help to bring out
the flavours in the other ingredients used here.

Fire up your Ooni pizza oven.

Ingredients Aim for 500°C on the stone baking board inside. You can check the temperature
Makes 1 x 30cm pizza
inside your oven quickly and easily using the Ooni Infrared Thermometer.
160g Classic Pizza Dough ball
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough
4 tbsp Classic Pizza Sauce
ball out to 30cm and lay it out on your pizza peel.
39g mozzarella, torn into pieces
39g pineapple, diced Top with the sauce, pineapple, ham and mozzarella.
39g ham, chopped Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the
pizza regularly as it cooks.

Once cooked, remove the pizza from the oven.

Serve immediately.

Bonus tips:
• Add a drizzle of hot honey for an extra kick, or barbecue sauce for a more
traditional combo.
• Cut up the diced pineapple into smaller bits to increase the appeal of this
pizza to children or pineapple-on-pizza sceptics.
Favourite semi-finalists Method
The G.O.A.T - Salami, Goat’s Cheese, & Hot Prepare your pizza dough ahead of time.
Honey White Pizza To make a 30cm pizza, we recommend preparing pizza dough balls that are 165g
each – our guide to making the perfect Classic Pizza Dough covers everything you
From the brains of Ooni’s own Head of Engineering and Technology, need to know.

Mike Vaona, comes this luscious white pizza mixing tangy goat’s Prepare the garlic olive oil in advance.
cheese, garlic oil, salami and hot honey. It’s become a firm favourite Over medium heat on your hob, warm the olive oil in a saucepan and add the halved
among his community over at @rosehillsourdough. heads of garlic (there’s no need to pop out the cloves, as this will happen while
cooking). Let the garlic simmer in the oil for at least 15 minutes, or until the garlic is
golden.
Ingredients
Remove the garlic cloves (you can use them for other dishes or to make garlic
Makes 1 x 30cm pizza
sauce!). Strain the oil into a glass jar to cool.
For the pizza: For the garlic olive oil:
340ml olive oil Once cool, pop it in the fridge in an airtight container. You can keep this in the fridge
165g Classic Pizza Dough ball
for up to 2 weeks.
35g soft goat’s cheese 2 heads of garlic, halved
35g shredded mozzarella Fire up your Ooni pizza oven once your pizza dough and garlic olive oil are ready.
2 tbsp garlic-infused olive oil Aim for 500°C on the stone baking board inside. You can check the temperature
4 slices black pepper salami, torn into inside your Ooni quickly and easily using the Ooni Infrared Thermometer.
shreds
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough
1 tsp hot honey
ball out to 30cm and lay it out on your pizza peel.
½ small green apple, thinly sliced
3 sage leaves Drizzle the garlic oil over the pizza base and use your fingers to spread it out evenly.

Top with the mozzarella, salami, and small spoonfuls of the goat’s cheese. Tear the
sage leaves and sprinkle on top.

Slide the pizza off the peel into your Ooni pizza oven, making sure to rotate the
pizza regularly as it cooks.

Once cooked, remove the pizza from the oven. Drizzle with the hot honey and add
the apple for a crisp finish.

Serve straight away.

Bonus tips:
• For a vegetarian twist that will wow your crowd, skip the salami and top the pizza
with squash blossoms instead of apples.
• For a surprising explosion of flavours, top this pizza with micro-greens (see left!).
G.O.A.T pictures by @rosehillsourdough
Favourite semi-finalists Method
Pepperoni pizza Prepare your pizza dough ahead of time.
To make a 30cm pizza, we recommend preparing pizza dough balls that are 165g
Pepperoni Pizza put up a fight until the very end, losing only to each – our guide to making the perfect Classic Pizza Dough covers everything you
need to know.
Margherita. And with reason. It’s the most frequently ordered pizza
around the world and a well known crowd pleaser. For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce.
With a hint of garlic, salt and basil, it’s the ideal pizza sauce that will help to bring out
the flavours in the other ingredients used here.

Ingredients Fire up your Ooni pizza oven.

Makes 1 x 30cm pizza Aim for 932°F (500°C) on the stone baking board inside. You can check the
temperature inside your Ooni quickly and easily using the Ooni Infrared
165g Classic Pizza Dough ball Thermometer.
4 tbsp Classic Pizza Sauce
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough
70g mozzarella cheese, torn into chunks
ball out to 30cm and lay it out on your pizza peel.
8 slices of pepperoni sausage
Pinch of freshly ground black pepper Using a large spoon or ladle, spread the sauce evenly across the pizza base.

Top with the pepperoni, then the mozzarella.

Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the
pizza regularly.

Once cooked, remove the pizza from the oven.

Sprinkle the pizza with some torn basil leaves and add the pepper.

Serve straight away!

Bonus tips:
• Drizzle with hot honey after cooking for the perfect touch of sweetness and heat.
• Make this pizza on a cauliflower crust for a gluten free and almost carb-free treat.
• Make pepperoni sombreros to up the crispiness of your pepperoni!
Pepperoni pizza picture by @homesliceoc
The winner! Method
Margherita Prepare your pizza dough ahead of time.
To make a 30cm pizza, we recommend preparing pizza dough balls that are 160g
It couldn’t have been any other way. The Margherita, the original each – our guide to making the perfect Classic Pizza Dough covers everything you
pizza, won by a landslide in the ‘Za Wars’ final. It’s impossible to top need to know.
the simplicity of the creamy mozzarella and delicious, homemade For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce.
pizza sauce on a perfectly cooked crust. With a hint of garlic, salt and basil, it’s the ideal pizza sauce that will help to bring out
the flavours in the other ingredients used here.

Fire up your Ooni pizza oven.

Ingredients
Aim for 500°C on the stone baking board inside. You can check the temperature
Makes 1 x 30cm pizza
inside your oven quickly and easily using the Ooni Infrared Thermometer.
160g Classic Pizza Dough ball
4 tbsp Classic Pizza Sauce Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough
ball out to 30cm and lay it out on your pizza peel.
56.6g mozzarella, torn into pieces
Dollop the pizza sauce on top of the dough, and spread using the back of your
spoon. Top with the mozzarella.

Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the
pizza regularly.

Once cooked, remove the pizza from the oven and top with whole, fresh basil
leaves.

Serve immediately.

Bonus tips:
• Make our stuffed-crust version of Margherita: The Stuffed Crust Margherita Pizza
Star.
• Up the cheesiness by using fior di latte mozzarella, or top with burrata after
Margherita pictures by @pizzaislovely cooking for a creamy burst.
Dough & Sauce Method
Classic Pizza Dough Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the
other third of water to boil, then add it to the cold water in the bowl. This creates
This is our most trusted recipe for pizza dough. We have made the correct temperature for activating yeast. Whisk the salt and yeast into the warm
thousands upon thousands of pizzas using this recipe developed water.
by Ooni Founder Kristian Tapaninaho, and it never fails to create Note: Don’t worry, the salt won’t kill your yeast, we have compensated for it.
gorgeous Neapolitan style crusts.
If mixing by hand:
Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden
spoon until a dough starts to form. Continue mixing by hand until the dough comes
Ingredients
together in a ball. Turn it onto a lightly floured surface and knead with both hands for
Makes 5x 30cm pizzas (160g dough balls), or 3x 40cm pizzas (270g dough balls).
about 10 minutes, until it is firm and stretchy. Return the dough to the bowl. Cover
with cling film and leave to rise in a warm place for 1-2 hours.
300ml cold water
2 tsp (10g) salt If using a mixer:
7g fresh yeast (if unavailable, use ½ tsp (3g) active dried yeast or ⅓ tsp (2g) instant Fit the mixer with the dough hook and place the flour in the mixer bowl. Turn the
dried yeast) machine on at a low speed and gradually add the yeast mixture to the flour. Once
4 cups (500g) “00” flour, plus extra for dusting combined, leave the dough to keep mixing at the same speed for 5-10 minutes, or
until the dough is firm and stretchy. Cover the dough with cling film and leave to rise
in a warm place for 1-2 hours.

Divide the dough.

When the dough has roughly doubled in size, divide it into 3 or 5 equal pieces,
depending on what size you want your pizzas to be (either 30cm or 40cm wide).
Place each piece of dough in a separate bowl or tray, cover with cling film and leave
to rise for another 20 minutes, or until doubled in size.

Click here to watch the full video of

the preparation of this dough

Bonus tip:
It’s also possible to cold-prove your dough, a technique that allows the yeast to
work on the sugars in the flour for longer, thus helping the dough to develop a
deeper flavour. To do this, use half the amount of yeast listed in the ingredients, and
leave the dough to rise in the fridge for 24-72 hours – basically, until the day you
need it. Divide the dough and cover it as described in the main recipe, then set aside
(not in the fridge) for at least 5 hours, until it is up to room temperature.
Dough & Sauce Dough & Sauce
How to stretch your dough Classic Pizza Dough
Our top tip is always to start with a perfectly rounded ball of dough as this helps to Our Classic Pizza Sauce is the perfect complement to most pizza
keep the shape of the pizza base circular during the stretching process.
toppings. Skip the supermarket bottled stuff and make your own
Place the ball on a lightly floured surface, flour your hands and use your fingertips to sauce with good-quality tomatoes to make sure you get the most
press the dough into a small, flat disc. authentic taste possible.
Working from the center, push the dough outwards while spreading your fingers,
making the disc slightly bigger.
Ingredients
Makes enough sauce for 8x 12” pizzas
Pick up the dough and gently pinch it all around the edge, allowing gravity to pull
it downwards into a 30cm circle. Neapolitan-style pizza bases are very thin, so you
2 tbsp olive oil
should be able to see through the base when you hold it up to the light. Take care
when doing this – you don’t want it to tear. 2 garlic cloves, crushed or finely chopped
4 cups (800g) canned whole plum tomatoes (we like San Marzano)
Once the dough is fully stretched, lightly flour your pizza peel and lay the base on 1 tsp salt
it. If at this point you see any small holes in the dough, gently pinch them back Handful of basil leaves, roughly chopped
together.
Pinch of freshly ground black pepper
Once you’re happy with the base, add your toppings and bake in your Ooni pizza
oven as indicated in your chosen recipe.
Place the oil in a pan over a medium heat on your hob. When warm, add the garlic
and fry until softened but not brown.

Add all the remaining ingredients, then simmer on a low heat for 20 minutes, or until
Click here to watch Ooni Founder, Kristian the flavour has deepened and the sauce has thickened slightly.
Tapaninaho, demonstrate the stretch technique
This sauce can be used straight away, or placed in an airtight container and stored in
the fridge for up to a week, ready to be used as required.
 Loved these recipes?
Be sure to subscribe to our newsletter to receive
new recipes as they come out!

Subscribe to Ooni USA

Subscribe to Ooni EU

Subscribe to Ooni UK