Try Gill Meller’s UK Detroit-style pizza, a creative and cheesy spin on the British classic: beans on toast.
Australian Detroit-style Pizza: Deep End Pizza’s “The New Aussie”
Try owner and head chef of Deep End Pizza Paul Kasten’s “The New Aussie” Detroit-style pizza with bacon, eggs and chimichurri sauce.
Scandinavian Detroit-style Pizza: Lørdagspizza
Try a tasty Scandinavian Lørdagspizza (“Saturday Night”) Detroit-style pizza with cheese, chorizo and red capsicums.
French Detroit-style Dessert Pizza: Tarte Tatin
Try Guillaume Marinette’s French Detroit-style dessert pizza, a modern take on the classic tarte Tatin with apples and caramel sauce.
Canadian Detroit-style Pizza: Slowhand’s Sourdough Bloody Caesar
Try Dan Ewing and Brett Feeley of Slowhand Sourdough Pizza’s Canadian Detroit-style pizza inspired by a beloved hometown cocktail: the Bloody Caesar.
Our Best Poolish Dough
If you’re ready to dive into the world of preferments, we’ve got you covered with this simple recipe for poolish dough!
The Ultimate Wood-fired Bread Loaf
Master the art of freshly baked wood-fired bread with this method from professional baker and author Bryan Ford.
John Carruthers’ Chicago Tavern-style Pizza
Try out John Carruthers’ Chicago tavern-style pizza recipe for what he calls “the best damn pizza in the neighbourhood.”
Ken Forkish’s Pizza Dough Made From “Extra” Levain Starter
Try this pizza dough recipe made from “extra” levain starter from Hawaii-based New York Times bestseller and chef Ken Forkish for enhanced flavour and aroma.
Ken Forkish’s “I Slept in But I Want Pizza Tonight” Dough
Try this same-day pizza dough recipe from Hawaii-based New York Times bestseller and chef Ken Forkish for airy and delicious results.
Artisan Bryan’s Sourdough Everything Bagels
Try making these sourdough everything bagels at home from Ooni Ambassador Bryan Ford for a chewy, crunchy and tasty treat.
The Marco Pizza with Pistachio Cream, Mozzarella, Pecorino and Prosciutto Crudo
Chef Simon Towers of Il Pirata Pizzata takes inspiration from Italy with his Marco Pizza with pistachio cream, mozzarella, pecorino and prosciutto crudo.
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