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American woodfired pizza

Last recipe for #1percentpizza is done! “American Wood Fired”

Now I just need to go write the book 😂😂

I’ve been really trying to get it out by this weekend as it’s the 1 year anniversary of #bakingwithrosehillsourdough V5 which was a massive release.

It’s doubtful it will be done by this weekend but I promise I’m working hard to get it done soon!

The beauty of an ebook is I can update it whenever I want so that’s the plan. I intentionally pulled back a couple recipes that weren’t quite there and I plan on adding them when they are ready.

The ebook will have a ton of pizza dough recipes for a number of pizza styles. Not just topping combos, but actual dough recipes to highlight the differences in different styles of pizza.

And all #sourdough, duh!

I’ll also teach how to convert any yeasted recipe to sourdough and how to scale recipes like a pro.

Okay. Back to work.

This #pizza was #woodfired on oak in @oonihq #karu16

I got the stone to 400C and then closed the chimney baffle about 70% to kill the combustion a bit. American wood fired pizza is usually baked at a little lower temp and for a little longer than Neapolitan. The resulting pizza is less floppy and has more of a crunch. I put American Wood Fired in the Neo-Neapolitan (or new Neapolitan) category. Still baked on wood or high heat gas, but made with bread flour instead of 00, and a little more water.

Dough deets:
Water 62.0%
Salt 3.0%
Sourdough 11.0%
Bread flour 100.0%

5 hour room temp proof. 2 days in fridge. Balled and left for 4 hours to come to room temp. Then baked on wood at 400C/750F.
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Glass door on Karu 16

That pretty much sums up why we worked so hard on the door on @oonihq #karu16

The whole idea is that it keeps your glass cleaner for longer so you can keep an eye on your pizza.

And it also helps that you can take photos like this 😄

This is my neo-Neapolitan recipe from my ebook #bakingwithrosehillsourdough baked on oak in Ooni Karu 16
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Glass door on Karu 16

@james_williams_video is a Product Manager at @oonihq and he took some incredible footage of his #karu16

This is with the door on. Look at the glass. Cryyysstalll clear.

Nice one James 💪

The secret behind the glass is our ViewFlame™ technology.

There’s a couple aspects that make the tech work. The glass first off is incredible, I’ll have some more videos on that later. Second is the little slots at the front of the door pull in air and push it down across the glass. You can see what I mean in the second video that I took when we were first developing the tech at HQ. This air creates a barrier between the glass and ash that would stick to the glass if the air wasn’t there. So cool!

I’m thinking of doing a little series on Karu 16. Thoughts?
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Karu 16!


I haven’t been able to talk about it for so long and now I finally can 🥳

We’ve been working hard over here at @oonihq and we’re proud of our latest oven 💪💪

Quick highlights:
Up to 16” pizzas
Multifuel (wood/charcoal out of the box, gas burner as an add on)
Full glass hinged front door that is my absolute favorite part of the oven
Digital thermometer built in
Lighting fast heat up
Range of cooking temps and styles with built in fine control

This thing is a BEAST. So so so many hours of engineering work to get the tiny details right. If you’ve ever worked in product development, you know exactly what I’m talking about. That last 5% can take so much time but it’s so worth it.

The thermometer is a first of its kind and the technology in the door to help keep the glass cleaner for longer was an effort but we cracked it.

I’ve been using mine for quite some time and the pizzas coming out of it are amazing. Most of my pizzas posts were pizzas made in Karu 16 🤫

So many 👏👏👏 for our Product Team and Ooni! Huge ups to the whole Ooni crew for making this dream of an oven a reality!!

You’re going to love it!

Now available on
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Pizza and friends

I had @oonihq legend @unholypizzauk over to my house yesterday and we made #pizza together 🙌

A couple are pictured here. First is garlic olive oil base, shredded mozz, and feta finished with lime juice and fresh cilantro (coriander) from the garden. This was on my California Style Neo-Neapolitan base (recipe in ebook)

The second pizza is my recipe development for a bar style pizza. A 12” pan pizza with a uniform thickness and crispy bottom. The recipe for that will be in my new ebook, #1percentpizza, which will be out later this summer. (Special thanks to Mike from @pizzainthesac for help with the recipe dev!

We made 7 pizzas total split over 3 ovens. It was so much fun!

It was so nice to have a pizza pal over! I’ve known Lewis for 2 and a half years 😱 and even though we’ve both work for ooni for the last year, we hadn’t met in person until this weekend. So we made up for some lost time with pizza, beer, and sunshine.

It’s amazing how pizza can bring people together. This weekend was another great reminder that I have the best job in the world.

Make some pizza with friends soon! Invite a neighbor over you’ve lost touch with over the last year and a half. Magic happens as soon as the pizza lands on the table. You need to experience it for yourself as it can’t be captured in a IG post. Happy weekend everyone! ☀️
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Simple focaccia recipe

Simple. Delicious. #focaccia

Recipe in my ebook

Happy #focacciafriday everyone!

This simple beauty was topped with olive oil, rosemary, and a little granulated garlic.

It was baked using my new covered parbake method I’ve been chatting about. Cover for 10-15 minutes then bake uncovered 15-20 minutes until golden. The bottom browns better and the top doesn’t get as dark.

This one was made with my 172 year old #sourdoughstarter Nonna.

The recipe is great if you’re too busy to do any prep during the day. Mix it up at night, a few folds later it’s in the pan, it rests out on the counter overnight, and you bake it in the morning. It’s no knead, no fuss, just utterly delicious!

But don’t take my word for it! If you’re a #makethefocaccia fan, Let em know in the comments below 👏
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Get more color on your focaccia base

Here’s a tip if you’re having trouble getting the color you want on the bottom of your #focaccia (or pan #pizza)

When I first moved to the UK, I had to adapt my recipes to deal with a convection oven. Prior to that I had always baked in either a top element or bottom element gas or electric ovens. Bottom element ovens are the easiest to get crispy bottoms, but also run the risk of burning your loaves (put a stone or heavy sheet pan on the rack between your loaf and your bottom element if this is happening to you)

In top element or convection ovens, you have to get a little more creative since the heat source isn’t from the bottom.

I’ve tried stones, steels, stainless frying pans, cast iron frying pans, and yet the best way to get that color on the bottom still remains …

The covered parbake.

It’s so simple. Just cover your dough and bake it for 10-15 minutes covered. This prevents the top from darkening too quickly. Then uncover and bake an additional 20-25 minutes until the top is dark golden brown.

If you’re still having trouble getting the color you want, the final tip (do this in combo with the covered parbake) is to remove it from the pan and put it on a hot baking steel. I keep my baking steel in my oven all the time so it’s just there for me to pop a focaccia on if the bottom isn’t quiiiiiiittee dark enough.

This works great for your pan pizzas too!

The steel I’m using is from my @brovn4bread and it works great!
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AVPN Neapolitan style pizza dough recipe

In the new pizza ebook #1percentpizza , I’m converting all my favorite pizza styles over to 100% naturally fermented #sourdough

I worked on an AVPN style Neapolitan #pizza recipe this weekend and it came out fantastic!

The AVPN is the certification body that decides what is and what is not “true” Neapolitan pizza.

I took an AVPN course recently and learned all the rules for making certifiable Neapolitan pizza. Now by definition this would not fall under the rules as I’m using sourdough and not fresh yeast, but I did follow all the other rules including a 24 hour room temp ferment. It was the first time I’ve ever done 24 hours at room temp and I must admit I really liked the dough!

Other rules include no leoparding! Which I was very surprised to hear!

I’ll include the full details of the recipe in the ebook when it’s released but for now here are the deets for the dough:

53% water
3% salt
8% sourdough
100% 00 flour

12 minute hand knead. Divide and ball. Rest 24 hours at 22C (72F).

I did 250g dough balls that stretched nicely to 12”. I baked them on wood in my @oonihq #pizzaoven

I made the 3 distinct AVPN pizzas. Margherita (tomatoes, salt, Buffalo mozz, basil, olive oil), Marinara (tomato, garlic, oregano, olive oil), and Mastunicola (lard pepper pecorino basil).

I love a marinara as you can’t hide your dough. If the dough’s not good, the pizza won’t be good.

The mastunicola was good, my first one. I’m not going to recommend you run out and buy lard to make your next pizza. It wasn’t life changing. But it was tasty.

And the marg. Well, she’s queen for a reason.

I’ve got a few last recipes to get through and then the new ebook will be done 👏
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California style pizza recipe (neo-Neapolitan)

Sunshine, friends, pizza. Doesn’t get better than that!

Had some friends over today for pizza, the sun was shining, the beer was flowing, and the pizza was coming out 😙👌

The #pizza featured here is my absolute favorite dough recipe. It’s the same recipe in my ebook and will also being going into the new #pizza ebook #1percentpizza

This dough falls into a category I call neo-Neapolitan. It’s still made in a hotttt oven, but not quite 450C+ hot (more 400C / 750F hot) and it bakes on a little lower flame for a tad longer than Neapolitan.

It also has oil in the dough, a no-no in Neapolitan style and it has a bit more water than a traditional Neapolitan.

Last, it’s made with a good strong bread flour and a 320g dough ball stretched to 14” gives a slightly thicker and chewier crust.

I call this specific dough recipe “California Style”. Call it whatever you want, it’s delicious.

320g for 14”
63% water
2.7% salt
2.7% oil
10% sourdough
100% Bread flour

5 hour warm proof with folds every hour or so. Cold proof 1-3 days depending on your flour. I find that using @kingarthurbaking bread flour and 2-3 day ferment is just perfect.

Cold proof in balls if you can, otherwise ball after the fridge.

Rest 4-5 hours before making pizza.

Here’s my secret which adds a whole ‘nother dimension to the game, use flour, salt, and pepper on your peel when prepping the pizza. You have to work quickly because the salt can pull some moisture from the dough. Also works best on a wooden or bamboo peel. But dang. It adds something special. I’ve been doing that trick for years and it’s always a hit.

I baked these in my @oonihq #koda16. Launched at 750F stone temp and baked on medium to low for 2 minutes or so.

Front is a marg

Back is my signature pizza. Garlic olive oil base, shredded mozz, pepperoncini peppers, and lots of black pepper. Recipe for the garlic olive oil in the ebook.

Ebook on my site

All current ebook owners will get the pizza ebook for free!

I hope everyone in the States is enjoying a nice long weekend. Memorial Day is about honoring those who made the ultimate sacrifice. Raise a glass to them 🇺🇸
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