From Starter to Finish: Sourdough Pizza Dough
Master sourdough pizza with this method from professional baker, pizza lover, Ooni user and author of “New World Sourdough,” Bryan Ford
Sourdough Recipes
Discover a world of culinary inspiration, designed to help you make the most of your Ooni pizza oven.
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.
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.
Slow-Cooked Lamb Shoulder Pizza with Herbs and Mint Sauce
Ring in the start of spring with a pizza topped with slow-cooked lamb shoulder, herbs, rich tomato sauce, cheese and a super-fresh mint sauce.
Apple and Pear Crumble Dessert Calzone
The classic British crumble gets a new look in a dessert calzone and is perfect for a chilly winter night. Apples, pears, crumble and salted caramel sauce served with ice cream makes this a dish to remember.
Leftover Pizza Dough? Make Bread/Cheesy Garlic Bread!
If you’ve ever made pizza and wondered what to do with the leftover dough, look no further than these two easy recipes: a super-quick bread with butter, and a decadent cheesy garlic bread.
Rich and Spicy Belazu Ve-Du-Ya (Vegan ‘Nduja) Pizza
Why shouldn’t vegans have more fun when it comes to food? With this pizza, we use the incredible sweet and spicy Ve-Du-Ya Paste (a vegan play on ‘nduja, normally made from pork), vegan Mozzarisella Classic and San Marzano tomatoes to make a pizza that everyone – vegan or not – will love.
Ramazan Pidesi
Bring flame-cooked, sesame-seed topped pidesi to your Ramadan feast with this recipe from NYC-based pizza maker Serhan Ayhan.
Rosehill Sourdough’s Discard Buttermilk Biscuits
Transform your sourdough discard into velvety buttermilk biscuits, using lamination to achieve deliciously flaky layers.
Sourdough Soft Pretzels with Obatzda Cheese Dip
A soft pretzel, salty on the outside and chewy, almost bagel-esque inside, finds balance in a creamy Camembert dip.
Rosehill Sourdough’s Sourdough Detroit-style Pizza
It’s hard to believe Detroit-style pizza’s cheesy indulgence and crisp, delicious edge could be improved upon, but this tangy, cold-fermented sourdough version from Rosehill Sourdough ups the flavour even more.
California-Style Cioppino Pizza
Dig into this show-stopping Cioppino pizza, a California-style take on the famous San Francisco fisherman’s stew.
The Grandaddy Purp Pizza
Full of twists and turns, this unique pizza is packed with pizzazz. Garlic cream base, herby goat cheese, crispy kale and bright lemon.
Marinara Pizza
Although often overlooked, the humble Marinara is a gold-standard of Neapolitan pizza.
Sourdough Baguettes
When sourdough gets involved, it’s got to be good. Crunchy baguettes in Ooni pizza ovens? Check.
Sourdough Ciabatta
What happens when you take a classic Ciabatta, and add a little Artisan Bryan magic? You get Sourdough Ciabatta, obviously! Using only simple ingredients with some bulk fermentation, a little extra time and love goes a long way for the perfect crunchy crust and soft, chewy inside. This sourdough ciabatta recipe is a must try! Equipment Wooden board Ingredients515 grams all purpose flour300 grams water, plus 1-2tbsp extra10g (2/3 tbsp) salt150 grams sourdough starter/ 15 grams fresh yeast or 5 grams instant yeast MethodIn a large bowl, add your water and sourdough starter. Dissolve the starter in the water with your hands. Add the flour and continue mixing until no dry flour remains. Let the mixture rest. After 10 minutes, add your salt and the remaining water. Use your hands to mash and mix the dough together until everything is fully incorporated. Cover with a damp tea cloth and let the dough rest. After 30 minutes, perform a stretch and fold with your dough. Use your hand to pull up from underneath the dough, then quickly fold into the middle, turning the bowl 90 degrees each time. Repeat this process a further two times, for a total of 3 stretch and folds over 1.5 hours. If using yeast, you’ll only need to do this once. Leave your dough to bulk ferment for a further 4-5 hours, or 2 hours if using yeast. Generously dust your work surface with flour. Your dough should be swollen and springy to the touch after its bulk fermentation. Sprinkle the dough with a light dusting of flour and turn out to your surface. Weigh out roughly 200g portions of dough, and begin to shape each portion into rectangular, ciabatta shape. Leave each ciabatta to prove on a floured wooden board for 3 hours, or 1.5 hours if using yeast. Fire up your Ooni pizza oven. Aim for 500°C (952°F) on the stone baking board inside. You can check the temperature of your oven quickly and easily using the Ooni Infrared Thermometer. Using a small amount of flour, dust your Ooni pizza peel. Take your proven Ciabatta and using both hands, flip the dough upside down and onto your peel. Load your peel with as many rolls you feel comfortable with. Right before you’re ready to cook, turn the flame completely off. Slide the ciabatta off your peel and into your oven, and leave for 5-7 minutes to cook in the residual heat. Once you see the breads puffing up and taking shape, turn the oven back on to a low flame. You will need to closely monitor the breads, rotating regularly to ensure they don’t get scorched. Remove the breads after 8-10 minutes of cooking, or until crispy and brown. Total baking time will be roughly 13-17 minutes depending on the initial temperature of the oven. Serve warm, delicious on their own or stuffed with your filling of choice. Save for later as a great lunch, snack or side!
Sourdough Roti
These simple 3 ingredient flatbreads are best served warm with lashings of butter.
