Margherita Pizza on the Ooni Koda Pizza Oven

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by The Helpful Hardware Folks

When it comes to pizza, there is something so wonderful about a simple but well executed Margherita Pizza.  Now Imagine that pizza cooked at 932˚and cooked in just 60 seconds… Welcome to the Ooni Pizza Oven.

Margherita Pizza on the Ooni Koda Pizza Oven

Chef Jason K. Morse, CEC  |  Ace Hardware Grilling Expert  |  Owner, 5280 Culinary

Yield: 1 Pizza
Prep time: 5 Minutes Prep
Total time: 60 Second cook time

Ingredients

Measure   Ingredient                                                                                Prep Notes      

8 oz                 Pizza Dough                                                                        Fresh and rested                                                                                            

¼  Cup           Pizza Sauce                                                                         adjust qty as needed       

taste                Fishy Fishy Herb Rub, 5280 Culinary  

4 slices           Cheese, Mozzarella, Fresh made 3 oz balls            Sliced , Dried overnight

taste                Cheese, Parmesan                                                            Shaved

5-6 lvs             Basil, Fresh                                                                         hand torn medium pieces                                   

as needed    Flour and Polenta (large grind) Mixture                   Mixed 80/20 Flour/Polenta

Prep Directions:

  • See above for all prep directions – under Prep Notes
  • For the pizza peel we use a 80/20 blend of flour and large grind polenta to help keep pizza from sticking and help it slide onto the pizza stone easier. We use about ½ Tbsp per pizza, onto the pizza peel.
  • Pre Slice the Mozzarella Cheese
    • Place on a paper towel and place into the fridge for 6-8 hours or overnight, this dires out the cheese and prevents watery spots on the pizza
    • Hand tear the cheese before use

Cooking Directions:

  • Pre Heat the Ooni Koda for approx. 15 minutes to reach 932 degrees ambient and 500+ degrees cooking stone temperature
  • Use the Ooni Infrared thermometer if available
  • Pizza will be cooked at a high heat
  • Building the pizza – this process should take 30-45 seconds max
    • Fast building will ensure the dough doesn’t get wet (from toppings) and stick
  • Allow the dough to soften (covered) at room temp for approx. 1-2 hours from the fridge
  • Hand stretch the dough to a very thin dough and place onto the floured pizza peel
  • Top as follows:
    • Pizza Sauce
    • Fishy Fishy Herb Rub
    • Mozzarella Cheese Pieces
    • Basil, Hand torn
    • GARNISH AFTER COOKING WITH:
    • Parmesan Cheese
  • Launch the pizza onto the middle of the pizza stone
  • Keep the temperature at the same temperature setting to help ensure consistent temp and easy recovery during cooking
  • After 20 seconds, grab the pizza with the pizza peel
  • Rotate the pizza 180 degrees and cook the pizza for another 20 seconds
  • Rotate one more time
  • Continue to cook the pizza to your desired doneness – Process should take 60 seconds total cooking time. Depending on desired doneness
  • Grab the pizza with the pizza peel
  • Slide onto your cutting board, let rest for 20 seconds and cut into 6-8 slices
  • Garnish with the shaved parmesan if desired

Happy Cooking, Chef J

Grills / Grill Gear Used:

  
Published: 2/17/2020