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Discover a world of culinary inspiration, designed to help you make the most of your Ooni pizza oven.

To Be Frank Melt-In-Your Mouth Buttery Shortbread
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To Be Frank Melt-In-Your Mouth Buttery Shortbread

Bake classic, buttery shortbread biscuits with this simple To Be Frank Bakery recipe. Perfect with tea or as a crust for Basque cheesecake.  
    Sourdough naan breads stacked on a white plate topped with butter and coriander. Baked using a sourdough naan bread recipe.

    Sourdough Naan

    If naan bread wasn’t already delicious enough, our sourdough naan bread recipe is twist on the classic Indian recipe you must try. This has Ooni ambassador Artisan Bryan’s sourdough seal of approval – perfectly soft and tangy dough with indulgent garlic butter on top. Make sure to cook extra, as before you know it there’ll be naan left! Equipment Rolling pin Ingredients500g (17.5oz) all purpose flour 125g (4.4oz) full fat yoghurt 100g (3.5oz) coconut milk 50g (1.75 oz) sugar 1 tbsp salt 200g (7oz) mature sourdough starter/ 1tsp instant dried yeast 50g (1.75oz) melted garlic butter 75g (2.6oz) water MethodFor this recipe you’ll need to prepare your dough ahead of time, starting 18 hours before you’re ready to cook. In a large bowl, combine the yoghurt, coconut milk, water and sourdough starter and whisk together until combined. In a separate bowl, mix the flour, sugar, and salt together. Add the dry ingredients into your wet mix and begin to combine with your hands. Once a dough starts to form, turn onto a lightly floured work surface and knead until smooth and round. The dough should be a little sticky. Place your dough back in the bowl, cover, and leave to ferment at room temperature. After 4 hours, place the dough in the refrigerator for a further 12 hours to prove. This provides plenty of time for the dough to develop a rich flavour and texture. After 12 hours, remove the dough from the refrigerator and allow it to come back to room temperature for 2 hours. Fire up your pizza oven. Aim for 400°C (725°F) on the stone baking board inside. You can check the temperature of your oven quickly and easily using the Ooni Infrared Thermometer. Turn your dough onto a lightly floured work surface and divide into small, 40g balls. With your rolling pin, roll each ball into small 2cm thick circles, then brush with a thin layer of melted garlic butter or ghee. Using a small amount of flour, dust your Ooni pizza peel and lay your naans on top. Slide the naans off your peel and into your Ooni pizza oven. Cook for 1 minute, turning every 15 seconds or so. If you see any large air bubbles, pinch them down with your peel. Once the edges turn golden brown, remove the naan and carefully flip it over. Slide the naan back in your oven and let the other side cook for a further minute. Once you see a nice colour all round, remove the naans from the oven and slide onto a wooden peel or serving board. Serve hot and fresh!

    A pizza topped with rocket and salami on a wooden pizza peel, baked using a salami pizza recipe.

    Milano Salami and Rocket Pizza

    In lieu of the classic prosciutto pairing, spicy Milano salami works just as well to match the fiery rocket. Flame cooked over a tomato base and finished with a drizzle of sweet balsamic glaze, this salami pizza recipe is easy to throw together bursting with flavour. IngredientsMakes 1x 12”/16” pizza 250g/330g (8.8/11.6oz) classic pizza dough 4-5 tbsp classic pizza sauce3-4 slices Milano salami Handful fresh rocket 50g (1.8oz) fresh mozzarella, torn into small chunks1 tsp balsamic glazeSalt and pepper, to taste 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 flavours in the other ingredients used here. Fire up your Ooni pizza oven. Aim for 500˚C (952˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer. Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel. With a large spoon or ladle, spread an even layer of sauce over the base of the pizza. Top with your cheese and salami. Slide the pizza off the peel and into your Ooni pizza oven. Cook for 1-2 minutes, making sure to turn the pizza regularly to ensure an even cook. Retrieve the cooked pizza and top with fresh rocket and a drizzle of balsamic glaze. Season with salt and pepper and serve immediately.