(His & Her) Ooni Pizza Recipe

We're not going to lie, it took us quite a few tries to get this Ooni pizza recipe just right. With patience comes greatness. This recipe did not disappoint, and pizza night just got so much better now that we can make it home faster than delivery. 

PROVISIONS
(For the dough)
1 cup water 240 grams, warmed to around 95 degrees F
¾ cup milk 160 grams, warmed to around 95 degrees F
1.5 teaspoons granulated sugar 5 grams
1 Tablespoon instant yeast 9 grams
1.5 Tablespoons olive oil 20 grams
1.5 teaspoons salt 9 grams
4-4.5 cups flour
Additional flour for dusting

(His pizza)
Alfredo sauce
Mozzarella cheese
Canadian bacon
Arugula
Volcanic Sunset
Oil
Honey for drizzling

(Her pizza)
Tomato sauce
Mozzarella cheese
Canadian bacon
Pineapple
Oil
Rosemary Red Pepper Parm

PREP
1. To the bowl of a stand mixer, add the warm milk and water. Add the sugar, instant yeast, olive oil and salt. With the dough hook running, gradually add the flour until the dough pulls away from the sides of the bowl. When the dough feels tacky to the touch and not overly sticky, stop adding flour.
2. Mix the dough for 7-8 minutes on low speed until smooth. Alternatively you can knead the dough by hand for 8-10 minutes until smooth. Transfer the dough to a bowl or container. Cover and let rise for about an hour, until doubled in size.
3. Preheat a pizza oven to 700-800 degrees at least 30 minutes before baking the pizzas.
4. Spread a light dusting of flour on a baking sheet. Punch down the dough, release from the container and separate into 6 portions, about 175 grams each. Taking one portion at a time, pinch the dough together into a ball shape and drag in a circular motion on your countertop to form a taught, tight ball. Place the ball on the cornmeal dusted baking sheet and repeat with the other pieces of dough. Cover the shaped dough balls with a kitchen towel and let rest for 15 minutes.
5. On a pizza peel or large wooden cutting board, sprinkle flour to dust the board.  Take one piece of dough and stretch it with your hands to form a circle. Place it on top of the flour and continue working it around in a circle until you a 6-8 inch pizza shape.
6. Work quickly to top the pizza with your choice of sauce and toppings. If you're seasoning the crust, be sure to brush with oil than add desired Flavor Expedition Co seasoning. Check that the dough is not sticking to the board (this can happen if you don't work quickly enough). If it is sticking, unstick it with your fingers, add a bit of flour if needed and try again.
7. Launch your pizza into the pre-heated pizza oven with a quick thrust forward. Let the pizza cook for about 45 seconds, then using the pizza peel pull the pizza out of the oven, turn it with a fork and return it to the pizza oven for another 30-45 seconds. This ensures that the pizza is cooked on both sides. 
8. Repeat the process with the rest of your pizza dough, adding whatever toppings you desire and enjoy!

Oven: This pizza recipe works best in a pizza oven. If you don’t have a pizza oven, you can still make good pizza from this recipe. Crank your home oven up to the highest temperature it will go. Place a pizza stone in the oven and let it pre-heat for at least 30-40 minutes. This long pre-heat is crucial to the texture of the pizza dough. Proceed with the recipe as written and bake the pizza in the regular oven for 5-7 minutes, until the dough is puffed up and baked through.