BONAS PIZZA RECIPES

Steps:

• Mix High Mountain flour, freshly milled flour, salt, and 600 g all-purpose flour in the bowl of a stand mixer fitted with the dough hook just to combine.
• Whisk starter and 660 g room-temperature water in a large measuring glass to combine, then add oil and yeast and whisk until well blended.
• Make a well in dry ingredients and pour in starter mixture. Mix on low speed, increasing speed to medium as dry ingredients are incorporated, until well combined. Scrape down sides of bowl and fold in any flour, if needed. Remove bowl from mixer and scrape dough from hook. Cover bowl with plastic wrap; let dough rest at room temperature for 30 minutes.
• Uncover dough and fit bowl back onto mixer. Mix on medium speed until you're able to pinch and stretch a small piece of dough between your fingers until translucent and doesn’t rip, about 10 minutes (dough should look sticky but cohesive, and it should be very elastic and jiggly). Transfer dough to a very large bowl, cover tightly with plastic wrap, and let rise in a warm, draft-free spot (near the oven is great) until 50 percent expanded in volume, about 3 hours.
• Turn out dough onto a lightly floured surface. Lightly flour your hands, scale, bench scraper, and 2 small rimmed baking sheets.
• Divide dough into 200 g portions. Working one at a time, form each portion into a tight, even ball, rotating on counter and tucking under and pinching on bottom of ball to seal. Try to handle the ball as little as possible to keep dough from deflating. Using bench scraper, place balls seam side down on floured baking sheets, spacing evenly apart. Lightly sprinkle dough with some flour and cover baking sheets tightly with plastic as you go. Chill at least 24 hours and up to 48 before using.
• Do Ahead: Dough can be made 2 weeks ahead. Wrap balls tightly with plastic wrap and freeze. Let thaw in refrigerator overnight. Note: The frozen dough won't bake with as many bubbles or be as light as the fresh dough. It might also be stickier and harder to work with. Because of the idiosyncrasies of using starter, the success of using frozen dough will vary.
• Place tomatoes (without juice from can) in a colander to drain. Pass tomatoes through a food mill (using the medium disk) into a medium bowl (you should have about 2 cups purée). Mix in garlic, oil, and salt. Let sit at least 30 minutes before using.
• Do Ahead: Sauce can be made 2 days ahead. Cover and chill.
• Preheat a Breville Pizzaiolo oven to 700°. Place mozzarella and fior di latte in a fine-mesh sieve set over a medium bowl and let sit 30 minutes to drain.
• Drizzle a little oil in a large skillet and swirl pan to lightly coat. Heat over medium-high. Add mushrooms in a single layer and cook, undisturbed, until lightly browned underneath and starting to soften, about 3 minutes. Season with salt and pepper and toss mushrooms. Continue to cook, tossing occasionally, until lightly browned all over and softened, about 3 minutes more. Remove from heat and set aside.
• Place chiles in a small bowl and mix in just enough oil to make a tight sauce; set aside.
• Use a bench scraper to swiftly lift a ball of Pizza Dough from baking sheet, then invert it into a large bowl of flour, seam side up. Pass dough back and forth between your hands to knock off some flour. Place domed side up on work surface and use your fingertips to press dimples in dough, working from the center toward the outer edge and maintaining a circular shape. Stop dimpling 1" before outer edge of dough (this will become the crust, and you want it to rise and puff higher than the center of the dough). After dimpling, stretch dough over the backs of your hands, moving in a circular pattern to create a 10" round. Place onto very lightly floured peel.
• Spoon Pizza Sauce onto center of dough. Working in a spiral from the center outward, use spoon to spread sauce all the way to the inner edge of the crust.
• Top pizza with drained mozzarella and fior di latte, then garlic. Scatter several pieces of reserved mushroom around and sprinkle 1 Tbsp. Parmesan over. Slide pizza into oven and cook, rotating halfway through, until crust is puffed and charred in spots, cheese is melted, and underside of crust is golden brown with some darker leopard spots, 3 minutes. Remove pizza from oven. Drizzle with reserved chile sauce and sprinkle with another 1½ tsp. Parmesan. Arrange basil on top and finely grate a light dusting of lemon zest over.

Steps:

• You’ve mastered making pizza in your Ooni Pro, now it’s time to nail baking bread! Bona fide, professional baker and one of our Pizza Taste Testers, Bryan Ford, created this recipe for a Wood-fired Bread Loaf. Using a mixture of whole wheat flour, bread flour and all purpose flour creates a depth of flavour and a rustic texture along with a generous, golden brown crust, infused with natural flavours from the wood-burning fire.Ingredients 750g (26.5oz) warm water600g (21.2 oz) bread flour200g (7.05oz) whole wheat flour200g (7.05oz) all purpose flour20g (1 tbsp) kosher salt4g (0.14oz) fresh yeast/instant yeast/active dry yeastMethodSet aside 1 tablespoon (20g) of the water.Add three quarters of the remaining water to a large bowl. Add the yeast to the water and stir until dissolved.In a bowl, mix together the bread flour, whole wheat flour and all purpose flour. Gradually add the flour to the water mixture, mixing with your other hand as the flour is added. Once all the flour is added, mix with two hands until the mixture starts to come together and feels dry. Cover with a cloth and leave to rest for 5 minutes. Slowly add the remaining water to the dough mixture, adding roughly a quarter of a cup (50g) at a time. Once incorporated, rest the dough for another 5 minutes.Transfer the dough to a clean bowl or tub, and rest for another hour. This ensures that no remaining, dry flour will interfere with your proving dough.Add the salt and the tablespoon of warm water into the dough mixture, squeezing them into the dough and gently folding the dough with your hands – be careful not to tear at the dough. The salt and water should be fully incorporated after about 5 to 7 minutes of gentle folding. Do not be concerned if at first it seems the water will not incorporate – trust the method and be patient.Stretch and fold the dough twice, resting the dough for 30 minutes in between covered with a cloth.Cover the dough with a cloth and leave to rest for another hour. The dough will be ready to shape after about 2 hours, or when it has doubled in size and has a smooth surface, bubbles appearing within the dough, and a web-like structure on the bottom when you flip the dough over. Flour your work surface and divide the dough into three equal pieces. Roll each piece into a tight log shape and leave to prove in separate baskets or bowls for about 1 hour, covered with a cloth or sheet of cling film (plastic wrap).While each piece of dough is proving, fire up your Ooni pizza oven. Aim for 260°C (500°F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using Ooni’s Infrared Thermometer. Once the oven has reached that temperature, be sure to minimise the flame as much as possible and keep the temperature consistent.Flour your Ooni Wooden Pizza Peel and lay the first piece of dough on the peel.Launch the dough into your oven, and put the door on the oven. Cook for about 10 minutes or until the loaf starts to develop some colour  Rotate the loaf so the other end is closer to the flame. Keep the loaf toward the centre of the stone baking boards to prevent the flames from scorching the loaf. Continue baking for a further 5-10 minutes, or until the loaf is golden brown and makes a hollow noise when tapped on the bottom. Repeat the same process for the remaining two loaves.Serve warm with some butter!