Baking Pizza Dough in Ooni Oven

1. Set the pizza oven to medium low with a stone temperature of 250-260°C.

Fougasse

1. Sprinkle fine semolina on a 9x13 inch metal baking tray.

2. Stretch the pizza dough into an oval to nearly fill the tray and cut one long score down the middle, then four diagonal scores on each side.

3. Use fingers to open up the cuts, shape the dough into a leaf, drizzle with extra virgin olive oil, sprinkle with sea salt, and place in the oven.

4. After 3 minutes, turn the tray and bake until golden, then flip the bread and bake for another 2 minutes to toast the bottom.

Garlic butter breadsticks

1. Stretch the pizza dough into an 8-inch square.

2. Cut into 5 equal dough sticks and place on a semolina-scattered 9x13 inch metal baking tray.

3. Bake for 2-3 minutes, rotate, and bake for another 2-3 minutes.

4. Flip if needed to brown the bottom, then coat with a mixture of 1 tablespoon melted salted butter, 1/4 teaspoon garlic granules, and 1/4 teaspoon dried parsley, and sprinkle with freshly grated Parmesan.

Pizza dough sandwich roll

1. Stretch the pizza dough into an oblong oval shape and place on a semolina-lined peel.

2. Launch into the oven, rotate every two minutes until golden, and flip for the last two minutes to crisp the bottom, totaling about 12 minutes.

Oven tips

1. The Ooni Koda 2 is super easy to set up and heats up quickly.

2. It has temperature control for low, medium, or high heats ranging from 100°C to 500°C.

3. It is designed to reduce hot and cold spots for even baking.

4. It features a 14-inch thick stone that retains heat efficiently.