The Ooni Pizza Project by Scott Deley

Author:Scott Deley [Deley, Scott]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2022-12-22T00:00:00+00:00

A PLAIN CHEESE PIZZA JUST FOR ME

YIELD: 1 pizza (serves 1-2)

2–3 tbsp (30–45 ml) Keep-It-Simple Tomato Sauce

½ tsp garlic powder

1 tsp dried oregano, plus extra for garnishing

16 g (1 tbsp) tomato puree

1 (260-g) ball New York Dough

112 g (1 cup) freshly grated low-moisture mozzarella

Fine semolina flour

A large slice of a New York-style plain cheese pizza is very hard to beat, and when made properly, it will always be the ultimate crowd-pleaser. Don’t be fooled by the word “plain” in the recipe title … this pizza is anything but plain. The chewy crust, sweet tomatoes and creamy cheese are a match made in pizza heaven. Ever since watching Kevin McCallister with his “very own” cheese pizza in the Home Alone movies as a young child, this has always been my go-to pizza. In fact, I loved this pizza so much growing up that I don’t think I added toppings until I reached adulthood (other than the occasional pepperoni pizza)!

A good tip is to keep the cheese in the fridge until it is required. Using the cheese cold will help prevent it from burning too much in your Ooni pizza oven. I also recommend using a block of mozzarella and grating it yourself rather than using a pre-grated variety. The packets of pre-grated mozzarella are often coated with a powder to prevent it from sticking in the bag, which will cause it to burn much quicker.

Fire up your Ooni pizza oven, and aim for a stone temperature of 750 to 790°F (400 to 420°C). Depending on the outside temperature, this should take approximately 15 to 20 minutes. In the colder months, an extra 10 to 15 minutes might be needed. You can check the stone temperature with an infrared thermometer.

While your Ooni pizza oven is heating up, make the sauce. In a bowl, combine the sauce, garlic powder, oregano and tomato puree and stir until combined.

When the stone has reached approximately 720°F (380°C), stretch out the dough ball using the instructions here.

Add the sauce to the center of the base and spread in a circular motion, moving out toward the crust using the back of your spoon. Remove the grated mozzarella from the fridge, and evenly add it to the base, making sure you go right up to where the crust begins.

Give your chosen pizza peel a light dusting of semolina flour before transferring the dough onto it. You can do this by lying the peel flat alongside the dough, and then, using both hands, gently lift the edge of the dough and slide it onto the peel. This stage can be daunting, but be confident and do it in one smooth, quick movement. After sliding the dough onto the peel, give it a final reshape. If you don’t feel confident enough to use this technique, you can place the stretched-out dough straight onto the floured peel after stretching it over your knuckles and top while it is on the peel.

If you are using a gas-powered oven, when the stone temperature has

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