Ingredients

  • 8 oz: Pizza Dough
  • ¼  Cup: Pizza Sauce
  • To taste: Fishy Fishy Herb Rub, 5280 Culinary 
  • 4 slices: Fresh Mozzarella Balls, Sliced and dried overnight
  • To taste: Shaved Parmesan Cheese
  • 5-6 lvs: Fresh basil
  • As needed: Flour and Polenta (large grind) Mixture   (80/20 Flour:Polenta)

Grill & Cooking Supplies

Prep Directions

  1. 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.
  2. Pre Slice the Mozzarella Cheese
    1. 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
    2. Hand tear the cheese before use

Cooking Directions

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