PEEL PIZZA RECIPES

Steps:

• The bar style pizza is famous for its thin base and generous toppings. In the intense heat of Ooni pizza ovens, the oils from the loaded cheese, pepperoni and sausage are caramelised – leaving you with a deliciously crispy crust. Traditionally sliced into squares, it’s perfect for sharing with friends. Top with piped ricotta, dried oregano and garlic oil for the ultimate finish.  Equipment9/12” round metal panMetal Spatula IngredientsMakes 1x 9”/12” pizza 6.3/11.2oz (180/320g) classic pizza dough 3-4 tbsp classic pizza sauceOil, for greasing2 garlic cloves, finely chopped1.7oz (50g) shredded low-moisture mozzarella1.7oz (50g) shredded cheddarHandful cupping pepperoni2.8oz (80g) sausage meat2.8oz (80g) ricotta1 tsp dried oreganoGarlic oil, to finish MethodPrepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know. For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavors in the other ingredients used here. Place your dough ball in the centre of an oiled pan. With wet fingers, begin to push the dough from the centre out to fill the pan. This process can take between 2-3 hours, as you’ll need to let the dough relax every hour until it stops springing back, and naturally reaches the edge of the pan. Make sure to keep the dough covered between each press.  You can also lift the dough and stretch with your hands as normal, but don’t try to push air into the crusts as you would with traditional Neapolitan style. Bar pizza’s distinctive quality is its extremely thin crust.  Once the dough is relaxed and reaches the corners of the pan, fire up your Ooni pizza oven. Aim for 800-850°F (425-450°C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer. While the Ooni is preheating, Pinch the edges of the dough with your fingers to form a kind of crust round the pan. Dimple the dough with a docker or fork to prevent the base from rising in the oven, guaranteeing that delicious crispy crust. If you notice any gaps appearing, use your fingers to gently spread the dough one more time. Add your toppings. Start with sauce, making sure to spread right to the edges. Unlike traditional pizzas, Bar pizza is fully loaded to the edge with toppings. Next, top with cheese to the edge, followed by pepperoni slices. Portion the sausage into dime-sized chunks and top evenly across the pizza.  Check your oven is at temp, then turn the gas down to low, or reduce the flame if using wood/charcoal. Place the pan at the mouth of the oven and let cook for 5 minutes, making sure to rotate the pan regularly.  Once the pizza is beginning to brown, remove the pan and turn the flame back up to high. In the meantime, use a spatula to scrape round the pan and release the cheesy edges, then transfer the pizza to a lightly floured wooden peel. Once you’re back to 800-850°F (425-450°C), launch the pizza into the oven to brown the base.  After a couple of minutes, your pizza should be fully cooked and crispy on the bottom. Check for a well-done base then remove from the oven. Transfer to a wooden serving board or peel and slice into squares, classic Tavern style.  Fill a ziplock bag with ricotta cheese and snip one corner off to create a piping bag. Pipe small rounds of ricotta onto each slice, along with a scattering of pecorino cheese, dried oregano, fresh basil, and garlic oil to finish.  Serve right away for the ultimate party or half-time snack. You’d better be quick, it won’t last long! Bar Style Pizza

Steps:

• Using a scale, measure out the flour.In a bowl, combine the yeast and flour; stir to incorporate the dry mix. Form into a “castle and moat” so that the water will pour around the outside of the flour/yeast pile.Slowly pour water into the bowl so it goes into the “moat” then use a spatula to slowly incorporate the flour and yeast mixture with the water.Once all the ingredients are incorporated, use your hand to scoop the mixture up from the bottom and fold over within the bowl. You will repeat this until you have a ball of dough without flour all over the bowl.Cover the bowl with a damp towel for 20 minutes.Measure out salt and oil in separate bowls.Uncover the dough and pour salt over. Pat the salt onto the dough, the begin to fold into the dough until you cannot feel the salt any longer. Fold enough times to form a ball.Pour the oil onto the dough and repeat stretching and kneading until the oil is mostly incorporated. You can add a pinch of flour to help the oil absorb after 5 minutes of kneading.Remove the dough from the bowl and rest on the counter for 2 minutes. Fold, stretch, and knead on the counter until the dough begins to feel smooth (about 2 minutes). Let the dough rest for 2 minutes.Repeat kneading and stretching so that dough is smooth. Let rest for 2 minutes.Cut the dough into 3 equal pieces each. Gently fold the dough with your palms to create a ball. Lightly oil plastic containers and then place each ball in a container. Cover and store in the fridge a minimum of 24 hours to 4 days.To make the pizza sauce, place tomatoes in a 1 qt. (1 L) container.Using an immersion blender or blender, gently pulsate, moving up and down, until the tomatoes are milled down.Add the oregano, garlic salt, and water to container. Put a lid on and shake to mix all the ingredients.Shred both blocks of cheese into a large bowl.Gently mix by hand.Preheat your Pizza Stone in a 450°F (230°C) for up to 30 minutes.Remove dough from the container, sprinkle flour onto the dough and hold upside down, while allowing the dough ball to gently fall into your hand. Place onto the counter with bread flour. Gently coat the dough so it won’t stick to your hands. I like to gently push the dough out on top and bottom of the ball. The bottom is the part that was face down in container. We want to bake with the pretty side face-up.Placing the dough on Pizza Peel. I use a semolina flour, but you can also use some of your bread flour. Sprinkle onto the peel so that it doesn’t stick. Be careful to not use too much because the flour will taste bitter if you use too much. Do a little shake to make sure the dough slides around. If so, top gently with ingredients but NEVER press down hard (this is how it gets stuck to the peel).Add the sauce and toppings.Place in the oven about 6” (15 cm) from the broiler and carefully spin the pizza every 2 minutes while baking until done.