Ooni Pizza with Sopressata, Arugula, & Balsamic Glaze
August 7, 2018
*I was not financially compensated for this post but received the product for review purposes. The opinions below are completely my own.
MY SUMMER OVEN
If I could only eat one thing for the rest of my life…it might just be pizza. But not just any pizza, I’m talking about realllyyyy good pizza. Wood fired thin crust pizza to be exact! Since making our move to Portland and finally having a backyard to claim as our own, we’ve loved cooking and eating outdoors, especially during the summer. This has meant a lot more grilling, smoking meats, and as of this summer…making pizza! I was THRILLED to receive an Ooni Pro Pizza Oven (the Ooni 3 sounds awesome, too!) to try out. This easy-to-use pizza oven is compact, accessible, and produces incredible pizza at home.
What do I love about it?
I’m genuinely shocked at how good the pizza is! The results are pretty fantastic. One of my favorite aspects of the Ooni Pro is that it’s not only a pizza oven, it’s essentially an outdoor oven as well. We made Blueberry Peach Cobbler earlier this week in the oven after making pizza and it was incredible. I used a cast iron skillet and if I’m honest, the experience of cooking it was just as fun as eating it. I love the accessibility of the oven and feel that’s a super unique experience when it comes to outdoor cooking.
What am I still getting used to?
There’s definitely a learning curve. It’s not like preheating an oven and having it beep when it’s ready. It takes some time getting to know your oven. I highly recommend investing in an Infrared Thermometer so that you can literally point and shoot and get an accurate temperature reading. This is super helpful to know when your stones are hot enough to produce that perfect crust. I also recommend getting at least 2 pizza peels if you’re cooking for a group. You’ll need to maintain the heat in your oven and want to cook pizzas quickly. Once you get the hang of it – it’s no problem…but it does take some getting used to. I’m also still just figuring out the best heat source. Lighting coals with kindling has been my go-to, but it’s somewhat inconsistent. I’m excited to possibly invest in their pellet burner and maybe even the gas burner once it becomes available.
What’s my perfect pizza combo?
I love that thin crust pizza with spicy sopressata, melty mozzarella, and a fresh salad on top. I’ve included my favorite recipe below. Happy pizza cooking!Print