Pizza Tacos

Prepare your pizza dough ahead of time. Our guide to making the perfect classic, cold prove, or sourdough pizza dough covers everything you need to know. Prepare your dough up to the bulk-proving stage.

On the day you’re ready to cook your tacos, divide the bulk-proved dough to form 6 small portions. Shape into balls and cover with a damp tea-cloth and leave the balls to proof for 2-4 hours at room temperature.

Next, prepare your toppings of choice – you can use whatever taco meat or veggies you choose. For an easy beef taco meat, fry up some minced beef with chopped onions, chilli powder, and a touch of water.

When your toppings and dough balls are ready, 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 2-3 of your pizza dough balls to form mini, Neapolitan-style pizzas and lay each on top of your peel. Top each base with a sprinkle of cheese and taco meat, then carefully slide the pizzas off the peel and into your Ooni pizza oven.

Cook each mini pizza for 60-90 seconds, making sure to turn halfway to ensure an even cook. Once cooked, remove from the oven and finish cooking the rest.

Finish your pizza tacos with your taco toppings of choice, if you’re a fan of heat – sprinkle a couple of chopped jalapeños over the top! Fold and consume right away. We can’t guarantee there won’t be spillage, but that’s part of the fun, right?