Ooni Pro 16 Multi-Fuel Pizza Oven

$599.00

Phenomenal large pizzas, roasted joints of meat, seared vegetables or even fresh bread. Flame-cook epic meals outdoors with wood, charcoal or gas. Whatever you’re cooking, achieve the exceptional with Ooni Pro 16.

Description

Outdoor cooking should be limited only by your imagination – not your oven.

Reach temperatures up to 500°C (950°F), adjusting the oven heat using Ooni Pro’s dual air flow control system.

With the Ooni Pro 16 Multi-Fuel Pizza Oven cook pizza in just 60 seconds, or use the broad oven opening and spacious cooking stone to bake and grill with our cast iron range. Ooni Pro 16 includes two styles of oven door: Our Pizza Door with a postbox-style entry that’s perfect to slide pizzas in and out with ease, and the full door that enables faster heating time and fuller heat retention in your Ooni Pro 16.

Ooni Pro 16 is compatible with the Gas Burner for Ooni Pro 16, for easy conversion to cooking with either wood, charcoal or gas.

(Note: The 60 day guarantee only applies to purchases made through ooni.com)

Classic Pizza Dough Recipe

Servings: 4-5

Prep Time: 260 minutes

Cook Time: 1 minutes

Flour, salt, water and yeast – what do these simple ingredients have in common? They come together to create the perfect foundation for any good Italian pizza – perfect pizza dough recipe!

Makes 3 x 330g dough balls or 4 x 250g dough balls

Classic Pizza Dough Balls My Motorhome Life Ooni

Ingredients

  • 12.8oz (364g) cold water
  • 4 tsp (18g) salt
  • 20g fresh yeast (or 9.2g active dried yeast, or 7g instant dried yeast) *amend yeast quantities depending on proving time.
  • 21.4oz (607g) “00” flour, plus extra for dusting

Directions

  1. 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 the correct temperature for activating yeast. Whisk the salt and yeast into the warm water.
    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 pizza dough comes together in a ball. Turn it onto a lightly floured surface and knead with both hands for 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 about 2 hours or until doubled in size.
    If using a mixer: Fit the mixer with the dough hook and place the flour in the mixer bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough to keep mixing to 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 about 2 hours or until doubled in size.
  2. When the dough has roughly doubled in size, divide it into 3 or 4 equal pieces, depending on what size you want your pizzas to be (either 12 inches or 16 inches wide). Place each piece of dough in a separate bowl or tray, cover with cling film and leave to rise for another 30 – 60 minutes, or until doubled in size.
    Note: It’s also possible to cold-prove your pizza 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.
  3. Kneading and stretching the dough: Our top tip is always to start with a perfectly rounded ball of pizza dough as this helps to keep the shape of the pizza base circular during the stretching process. Place the ball on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the center, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the pizza dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a circle. Neapolitan-style pizza bases are very thin, so you 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.
  4. Once the pizza dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you’re happy with the base, add your toppings and bake in your Ooni pizza oven as indicated in your chosen recipe.

Recipe Video

 

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