Miracle on 34th St Pizza

Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

In a pan, heat the balsamic vinegar and cranberry sauce over medium and bring to a simmer. Once the sauce begins to thicken, remove from the heat. Add a splash of red wine vinegar to loosen the mix, then transfer to a squeeze bottle/container and leave to cool.

Fire up your Ooni pizza oven. Aim for 952˚F (500˚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 heating up, lay 2-3 rashers of bacon in your cast iron pan. Place the pan inside the oven and cook the bacon until super crisp, making sure to flip the bacon halfway, and turn the pan regularly to ensure an even cook.

Remove the cooked bacon and transfer to a chopping board. With a sharp knife, finely dice the cooked bacon.

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. Drizzle a tbsp of garlic oil over the base, using a pastry brush or rubber spatula to spread it out evenly. Fill the base with 80-100g torn fresh mozzarella, depending on the pizza size. Rip the parma/speck ham into smaller pieces and top over the cheese. Add the halved sausages, then finish with a sprinkle of your finely diced bacon pieces.

Slide the pizza off the peel and into your Ooni pizza oven. Cook for 1-2 minutes, making sure to turn the pizza regularly for an even cook.

Top the cooked pizza with a drizzle of your homemade balsamic cranberry reduction, and a pinch of fresh ground black pepper to taste. Serve right away!