• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Finely grate the pecorino cheese. Tear fresh and low moisture mozzarella into medium-sized pieces. Set aside.
• Prepare Potatoes: Thinly slice a potato, then lightly fry the slices in oil (or use an air fryer) until they are slightly golden on each side. Set aside.
• Prepare Prosciutto: Dice the prosciutto into small, square-shaped pieces. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: To assemble the pizza, evenly distribute the fresh and low-moisture mozzarella pieces across the dough, ensuring they are around 2 cm in diameter and at least 1.5 cm apart. Liberally sprinkle grated pecorino cheese over the pizza. Next, add the diced prosciutto, followed by a sprinkle of oregano and chilli flakes. Finish with a light drizzle of extra virgin olive oil (EVOO).
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once the pizza is done, remove it from the oven and place it on a serving board. Sprinkle with dried parsley and a little more dried oregano, plus one final drizzle of EVOO. Now, it's time to enjoy your homemade Prosciutto and Potato Pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear both the fresh and low moisture mozzarella into medium-sized pieces. Set aside.
• Prepare Shimeji Mushrooms: Roughly chop your shimeji mushroooms, add to a frying pan and sauté with extra virgin olive oil over medium heat for around 2 minutes. Set aside to cool.
• Prepare Spinach: Finely chop a handful of fresh spinach leaves. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Start by placing the mozzarella cheeses evenly across the dough, ensuring the pieces are about 2 cm in diameter and at least 1.5 cm apart. Layer on the salami slices, then spoon a layer of sauce over the pizza, allowing it to settle between the cheese pieces. Add the shimeji mushrooms and a sprinkle of chilli flakes. Finish with a drizzle of EVOO.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once done, remove the pizza from the oven and place it on a serving board. Garnish with fresh chopped spinach, now it's time to enjoy your delicious homemade salami and shimeji mushroom pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear both the fresh mozzarella and low moisture mozzarella cheeses into medium-sized pieces. Finely grate grana padano. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Assemble the pizza by spreading a ladle of sauce in a circular motion, starting from the center and working outwards. Add a generous sprinkle of grana padano cheese, distribute pieces of mozzarella cheeses evenly across the dough, ensuring the pieces are about 2 cm in diameter and at least 1.5 cm apart. Finish with a drizzle of extra virgin olive oil.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once done, remove the pizza from the oven and place it on a serving board. Drizzle your favourite hot sauce liberally over the pizza, garnish with fresh basil leaves, and enjoy!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Halloumi: Slice the halloumi into even pieces and cook for about one minute on each side in a hot pan. Avoid over-charring, as it will cook further in the pizza oven. Set aside.
• Prepare Mozzarella and Grana Padano Cheeses: Place your bambini bocconcini in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear both the bambini bocconcini and low moisture mozzarella cheeses into medium-sized pieces. Finely grate grana padano. Set aside.
• Prepare Pickled Capsicum: We used Leabrook Farms Pickled Vegetables Australian Garlic Infused Capsicum, which paired beautifully with the pizza. Drain the capsicum and pat it dry to remove excess moisture. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: To assemble the pizza, start by spreading a ladle of sauce in a circular motion starting at the center of the dough. Evenly distribute a combination of bocconcini and low-moisture mozzarella over the sauce. Next, arrange the halloumi strips and pickled capsicum evenly across the pizza. Finally, finish with a drizzle of extra virgin olive oil.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once done, remove the pizza from the oven and place it on a serving board. Slice and enjoy your delicious pickled peppers and halloumi pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear both the fresh and low moisture mozzarella into medium-sized pieces. Set aside.
• Prepare Polish Sausage (Kielbasa): Slice the kielbasa into thin, even pieces for even cooking during baking. Set aside.
• Prepare Hot Salami: If you have a stick of salami, slice into thin, even pieces. Set aside.
• Prepare Polish Gherkin (Ogórki Konserwowe): Slice the Polish gherkin into thin long slices. Set aside for topping.
• Prepare Chives: Roughly chop the fresh chives. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, use your fingertips to press out the air from the centre, leaving just under an inch of dough around the edge. This will help form a light, airy crust (cornicione). Shape the dough into an elongated oval, similar to a baguette.
• Assemble Zapiekanka Style Pizza: Start by spreading a layer of tomato sauce evenly across the base. Next, add low moisture and fresh mozzarella cheeses, hot salami, and kielbasa slices.
• Bake Zapiekanka Style Pizza:

  If you're using an outdoor pizza oven, launch the zapiekanka style pizza into the oven and bake for 60-90 seconds. Rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once baked, remove the Zapiekanka Style Pizza from the oven and place on a serving board. Top with sliced gherkin and fried shallots. Sprinkle with chopped chives and finish with a healthy drizzle of Kewpie mayo. Serve immediately and enjoy!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time. Proper fermentation will result in a nice, crisp exterior with an airy, soft interior.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Place your bocconcini in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Set aside.
• Prepare Rocket and Spinach: Keep the rocket and spinach whole, ready to be arranged as a fresh, vibrant base after the pizza has been baked.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 400-450°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Shape pizza wreath: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe

  Using a glass tumbler, cut a small circle out of the centre of the dough to form the wreath shape.

  Reshape the outer dough into a smooth ring, adding a bit of extra flour around inner ring around help maintain the circular shape after launching.
• Assemble Pizza: Spread a ladle of tomato sauce evenly in a circular motion on the dough. Add only the sauce before baking, leaving the other decorations for post-bake arrangement
• Bake Your Pizza Wreath:

  Outdoor Pizza Oven: If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pizza wreath and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  Home Oven with Pizza Steel or Stone: For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Assemble and Serve: Once baked, remove the pizza wreath from the oven. Start with a sprinkle of oregano, then arrange the rocket and spinach evenly around the base to create the leafy wreath effect.

  Add cherry tomatoes and bocconcini, evenly spaced to resemble festive ornaments.

  Sprinkle roasted pine nuts over the top for a nutty crunch.

  Finish with a drizzle of EVOO and a light sprinkle of oregano.

  This Christmas Wreath Pizza is a delicious centrepiece for your festive celebrations, blending creative presentation with fresh, wholesome ingredients.

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to absorb excess moisture. Tear the mozzarella into medium-sized pieces. Set aside.
• Prepare Caramelised Pineapple: Slice the pineapple into medium-sized chunks. Heat a pan over medium to high heat, and add a small amount of butter along with a sprinkle of sugar (optional). Once the butter has melted, add the pineapple chunks and coat them in the melted butter and sugar. Cook for about 2 minutes on each side until golden and slightly softened (they will cook further in the pizza oven). Set aside for assembly.
• Prepare Prosciutto and Rucola: There is no need to cook the prosciutto or rucola. Keep the prosciutto slices whole and the rucola fresh to be used as post bake toppings.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Start by spreading a ladle of sauce in a circular motion from the center outward. Distribute mozzarella pieces, ensuring they’re evenly spaced. The cheese pieces should be around 2 cm in diameter and at least 1.5 cms apart. Add the caramelised pineapple pieces across the pizza, and a light drizzle of extra virgin olive oil.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once baked, remove the pizza from the oven and place it on a serving board. Arrange rucola and prosciutto slices over the pizza. Slice and enjoy!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Finely grate the grana padano. Set aside.
• Prepare Chives: Roughly chop the fresh chives. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Assemble the pizza by spreading a ladle of sauce in a circular motion, starting from the center and working outwards. Add a generous sprinkle of grana padano cheese, distribute pieces of mozzarella cheeses evenly across the dough, ensuring the pieces are about 2 cm in diameter and at least 1.5 cm apart. Add liberal amounts of Nduja pieces.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once the pizza is done, remove it from the oven and place it on a serving board. Sprinkle chopped chives on top. Now it's time to enjoy your delicious nduja pizza with chives!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear mozzarella into medium-sized pieces. Then, cut the oscypek into similar-sized pieces. Set aside.
• Prepare Polish Kielbasa: Cut the Polish kielbasa into medium-sized square or rectangular pieces. Fry over medium heat in a frying pan for 2 – 3 minutes. Set aside for assembly.
• Prepare Spring Onion: Finely chop one spring onion. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Start by spreading a ladle of sauce in a circular motion from the center outward. Distribute mozzarella pieces, ensuring they’re evenly spaced. The cheese pieces should be around 2 cm in diameter and at least 1.5 cms apart. Add the oscypek, followed by the Polish kielbasa, and a light drizzle of extra virgin olive oil.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once done, remove the pizza from the oven and place it on a serving board. Now it's time to enjoy your delicious homemade Oscypek cheese & kielbasa pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear both the fresh mozzarella and low moisture mozzarella cheeses into medium-sized pieces. Finely grate grana padano. Set aside.
• Prepare Chives: Roughly chop your fresh chives. Set aside.
• Prepare Carbonara Style Sauce: In a small bowl, combine your egg, roughly a tablespoon of finely grated Grana Padano, and ground black pepper. Mix well with a fork and set aside.
• Preheat Oven:

  For an outdoor oven like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven with a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Distribute fresh and low moisture mozzarella pieces across the base, ensuring they’re evenly spaced. The cheese pieces should be around 2 cm in diameter and at least 1.5 cms apart. Drizzle with extra virgin olive oil and add slices of pancetta.
• Bake Your Pizza:

  If using an outdoor pizza like an Ooni pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep a close watch on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning. After the second turn, remove to add the carbonara style sauce to the pizza (do not add carbonara sauce on top of pancetta).

  For a home oven, using a pizza steel or stone, the bake time should be around 7-10 minutes. Remove to add the carbonara style sauce to the pizza about 2 minutes before the end (do not add carbonara sauce on top of pancetta).
• Serving: Once done, remove the pizza from the oven and place it on a serving board. Garnish with fresh chives. Now it's time to enjoy your delicious homemade carbonara style pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear both the fresh mozzarella and low moisture mozzarella cheeses into medium-sized pieces. Set aside.
• Prepare Broccolini: Cut the broccolini into small to medium lengths. Place in a large skillet with about 2 inches of water. Bring to a boil and cook for 1 to 2 minutes. Drain and set aside to cool completely before adding to the pizza, as any residual warmth could cause the dough to stick to the peel.
• Prepare Capsicum and Garlic: Finely dice the red capsicum and thinly slice the garlic.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: To assemble the pizza, distribute mozzarella pieces (around 2 cm in diameter and at least 1.5 cms apart) evenly across the dough. Add broccolini, red capsicum, and garlic slices, drizzling extra virgin olive oil evenly over the toppings.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once done, remove the pizza from the oven and place it on a serving board. Now its time to enjoy your healthy, low-calorie, and delicious Broccolini, Red Capsicum & Garlic Pizza!

For the Homemade Meatballs

• Begin by finely slicing the garlic cloves and dicing the onion.
• In a frying pan, heat oil over medium heat. Once hot, add the garlic and onions. Stir occasionally until the onions turn translucent, which should take about 5 minutes.
• Pour the cans of diced tomato into the pan. Bring the mixture to a boil, then let it simmer for 15-20 minutes.
• Meanwhile, in a separate bowl, combine the beef mince, chopped parsley, egg, breadcrumbs, salt, and pepper.
• Shape the mixture into mini meatballs.
• Add these meatballs to the simmering tomato sauce and allow them to cook for an additional 15-20 minutes.
• Remove from heat and set aside to cool.

Pizza Toppings and Assembly

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Tear the low moisture mozzarella into medium-sized pieces. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: To assemble the pizza, begin by spreading a ladle of sauce in a circular motion, starting from the center of the dough and moving outwards. Next, scatter mozzarella pieces, about 2 cm in diameter, across the dough, ensuring they're at least 1.5 cm apart. Finally, evenly distribute the mini meatballs.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once the pizza is done, remove from the oven and place on a serving board. Garnish with fresh basil leaves. Now, it's time to enjoy your Mini Meatballs & Basil Pizza homemade pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Cheese: Finely grate the pecorino. Tear the low moisture mozzarella into medium-sized pieces. Set aside. Set aside ready for assembly.
• Prepare Spinach, Tomato & Garlic: Finely chop a handful of fresh spinach leaves, slice your tomato, and finely slice your garlic cloves, set aside.
• Prepare Mackerel: Drain the canned mackerel, then place the mackerel on a paper towel to drain further. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: To assemble the pizza, begin by evenly distributing pieces of low-moisture mozzarella across the dough. Ensure the pieces are approximately 2 cm in diameter and spaced at least 1.5 cm apart. Next, generously sprinkle pecorino over the mozzarella. Place medium-sized chunks of mackerel evenly across the pizza, followed by slices of tomato and garlic. Finish with sprinkles of oregano and chili flakes, and then drizzle with EVOO.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once the pizza is done, remove it from the oven and place it on a serving board. Garnish with chopped spinach leaves. Now it's time to enjoy your healthy and delicious homemade mackerel pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear into medium-sized pieces. Set aside.
• Prepare Kohlrabi: For the kohlrabi, begin by trimming off the greens. Next, peel the skin and slice the bulb very thinly. Toss the slices in an even mixture of turmeric, sweet paprika, hot paprika, and a little EVOO. Set them aside, ready for assembly.
• Prepare Spring Onion: Slice your spring onion, set aside ready for assembly.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: To assemble the pizza, start by spreading a ladle of sauce in a circular motion, starting from the center of the dough and working your way outwards. Next, evenly distribute pieces of mozzarella cheese across the dough. Distribute the pieces of mozzarella cheese evenly across the dough, ensuring they're at least 1.5 cm apart. Place the kohlrabi slices on top, and finish with a drizzle of extra virgin olive oil.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once the pizza is done, remove it from the oven and place it on a serving board. Drizzle with balsamic glaze and top with a generous sprinkle of chopped spring onion. Now it's time to enjoy your delightful homemade kohlrabi pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Garlic: Thinly slice your garlic cloves, set aside ready for assembly.
• Prepare Spring Onion: Slice your spring onion, set aside ready for assembly.
• Prepare Zucchini Flowers: Wash your zucchini flowers, brush gently with olive oil and set aside for assembly.
• Prepare Cucumber: Dice your cucumber into cubes, set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: To start assembling your pizza, begin by spreading 1 and a ½ to 2 ladles of sauce (slightly more than you would for a regular pizza with cheese and other toppings) in a circular motion. Start from the center of the dough and work your way outwards. Next, sprinkle the sliced garlic evenly over the sauce. Arrange the zucchini flowers around the edges of the pizza, as the burrata will be added to the center of the pizza after baking.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Post-Bake Assembly: Once the pizza is ready, remove it from the oven and place it on a serving board. Position the burrata in the center of the pizza, and then sprinkle the chopped chives, spring onion and diced cucumber on top according to your preference. Finally, finish off with a light drizzle of olive oil.
• Serving: To serve, make two cuts in the burrata in a cross pattern using a sharp knife, then spread the creamy stracciatella across the pizza. If you prefer, sprinkle a bit of sea salt over the burrata. Enjoy your homemade Burrata & Zucchini Flower Pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Finely grate the grana padano, tear both the fresh and low moisture mozzarella into medium-sized pieces. Then, cut the oscypek into similar-sized pieces. Set aside.
• Prepare Chives: Roughly chop the fresh chives. Set aside.
• Prepare Polish Bacon: Slice the Polish bacon into thin, roughly square or rectangular pieces. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Start by drizzling a light amount of olive oil on the base of your dough. Next, evenly distribute pieces of both mozzarella cheeses across the dough. The mozzarella pieces should be around 2 cm in diameter and at least 1.5 cms apart. Add the slices of oscypek, followed by the Polish bacon, and then another light drizzle of extra virgin olive oil.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once the pizza is done, remove it from the oven and place it on a serving board. Add the preserved cherries and sprinkle the chopped chives on top. Enjoy your homemade oscypek, preserved cherries & bacon pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Garlic: Thinly slice your garlic cloves, set aside ready for assembly.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: To begin assembling your pizza, start by spreading 1 and a ½ – 2 ladles of sauce (slightly more than a regular pizza with cheese and other toppings) in a circular motion, starting from the center of the dough and working your way outwards. Next, add sliced garlic, generous sprinkle of dried oregano, chilli flakes, drizzle of olive oil.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once done, remove the pizza from the oven and place it on a serving board. Now it's time to enjoy your easy and delicious marinara pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Enoki Mushrooms: Chop the tougher ends of your enoki mushrooms. Set aside for assembly.
• Prepare Cheese: Finely grate grana padano. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Start by spreading a ladle of sauce in a circular motion, starting from the center of the dough and working your way outwards. Next, generously sprinkle chotto motto sichimi togarashi spice mix over the sauce, followed by a couple of handfuls of grated grana padano cheese. Layer your salami slices next, making sure to overlap them slightly for optimal texture.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once done, remove the pizza from the oven and place it on a serving board. Now it's time to enjoy your delicious homemade salami and enoki mushroom pizza!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Chicken: If you'd like to make your own popcorn chicken for this recipe, we like this recipe from Lil Luna's website. However, it's perfectly fine to grab some from your favorite outlet if you'd prefer.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Start by spreading a ladle of sauce in a circular motion starting at the center of the dough. Next, sprinkle an even amount of Grana Padano, followed by a combination of fresh and low moisture mozzarella over the sauce (you don't have to use all three cheeses, we do because we love the texture and flavour created by this combo!). Finally. add a sprinkle of chilli flakes to your tolerance and a few handfuls of the star of the dish, your popcorn chicken.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once done, remove the pizza from the oven and place it on a serving board. Liberally garnish with basil leaves and kewpie mayo and enjoy!

• Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
• Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
• Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to allow some of the water to drain. Tear both the fresh mozzarella and low moisture mozzarella cheeses into medium-sized pieces. Finely grate grana padano. Set aside.
• Preheat Oven:

  If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.

  For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
• Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
• Assemble Pizza: Start by spreading a ladle of sauce in a circular motion starting at the center of the dough. Next, sprinkle an even amount of Grana Padano, followed by a combination of fresh and low moisture mozzarella over the sauce (you don't have to use all three cheeses, we do because we love the texture and flavour created by this combo!). Add a healthy sprinkle of dried oregano and chilli flakes, along with a nice drizzle of extra virgin olive oil.
• Bake Your Pizza:

  If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.

  For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
• Serving: Once done, remove the pizza from the oven and place it on a serving board. Garnish with basil leaves and enjoy!