We're Cooking Classic Pepperoni Pizza | LIVE at Ooni HQ

Cooking for a crowd on Ooni Day? Our culinary advisor Kelsey Small will be cooking a classic pepperoni pizza and a classic Margherita pizza LIVE to show you how it's done. He'll walk through dough stretching, topping, launching, turning, checking your pizza base and more.

Want to bake along with us?
Find the recipe for Margherita pizza here:

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[slowbro]

I lowered and bolted 2 of these to the trunk of my 95 camry for my Guerilla Pizza kitchen 4 months ago. We also made a case for the hot stones to 1 help hold hot temp and so I can remove them and store them befor driving. We fighting to survive here and our method is unorthodox but no complaints so far. I hope to be legit and fully legal at some point but right now it's a Guerilla Pizza operation and i will give no further info about it here lol.

We also do quesadillas and flatbreads with it because the dang oven is so versatile. My favorite thing that isn't pizza to make with it is warm fresh flatbread topped with goat cheese or cream cheese, arugula, capers, blueberries, hot smoked salmon or glavlox, and a drizzle of basalmic glaze and good olive oil.

Order a pie from me in the Houston area if you see the random Guerilla Gorilla Pie Co signs with the info to order and I show up in a Mad Max Camry and make it for you or with you and your friends.

[agustinagudelo]

1. When I’m stretching my dough, I reach a point where it won’t stretch more and when cooking it in the oven, it rises so much that touches the upper part from the oven. What should I do?