Flour, salt, water and yeast: what do these simple ingredients have in common? They come together to create the perfect foundation for any good Italian pizza. Say hello to our classic pizza dough recipe, which is sure to become a beloved staple for your household. 

The beauty of making your own dough is the delicious texture and flavor, coveted puffy crust, a soft, easy-to-fold slice and, of course, the fragrant, freshly-baked-bread aroma. Think of it as your pizza canvas, the base for any topping your culinary heart desires, from burrata and steak to crème fraîche and basil.  From there, we recommend starting with our Classic Pizza Sauce, and if you’re not sure where to start for toppings, we’ve got hundreds of pizza recipes to get you inspired.

Note: Exciting news! We've enhanced our signature Classic Pizza Dough recipe for an even tastier experience. Our culinary team carefully refined the ingredients and methodology, and while we've made improvements, we've stayed true to the essence of the original. If, however, you loved the old recipe and still want to use it, here are the ingredient amounts (you can follow the same process) for four 250-gram dough balls for four 12-inch (30-centimeter) pizzas, or three 330-gram balls for three 16-inch (40-centimeter) pizzas with a dough hydration of 60%:

• 1 ½ cups or 12.8 ounces (364 grams) lukewarm water
• 3 ¼ teaspoons (9.2 grams) active dried yeast or 2 ½ teaspoons (7 grams) instant dried yeast or 2 tablespoons (20 grams) fresh yeast 
• 4 ¼ cups or 21.4 ounces (607 grams) “00” flour, plus extra for dusting
• 4 teaspoons (18 grams) sea salt

If you prefer fresh yeast, use 2 tablespoons (20 grams) and either mix the yeast into the water and let sit for 3 minutes (rehydration method) or crumble it over the flour and then add the water (dry blend). We always suggest checking the activation instructions on your yeast packets and testing accordingly.

The most frequently ordered pizza around the world, the Pepperoni is a true classic. The spicy sausage pairs perfectly with the creamy mozzarella and our tart, garlic-spiked pizza sauce. We always find this one to be a real crowd-pleaser!

A light and fluffy crust, sweet tomatoes and bubbly mozzarella garnished with fragrant basil. That’s all you need for a classic Margherita pizza—the perfect place to start on your journey in home pizza-making—as well as a tried-and-true recipe for when you’re looking to serve up something tasty and timeless. 

Our no-frills recipe relies on quality ingredients like San Marzano tomatoes, soft mozzarella and fresh basil to really celebrate the beauty of this classic flavor combination. The red, white and green colors may represent the flag of Italy, but this pie is enjoyed all over the world. 

If you’re not sure where to start, we recommend using our Classic Pizza Dough for the base topped with our easy Classic Pizza Sauce. With a hint of garlic, salt and a touch of basil, it's the ideal sauce to bring out the flavors in the other ingredients. Your guests (and their stomachs) will thank you; and probably ask for the recipe!

“Juicy and sweet tomatoes with a hint of garlic, salt and basil make this the ideal pizza sauce for enhancing the flavor of your Classic Pizza Dough base,” says Ooni CEO Kristian Tapaninaho. And we couldn't agree more!

Featured in our cookbook, “Ooni: Cooking with Fire,” and made on a stovetop in less than 30 minutes, this recipe is sure to become your go-to pizza sauce.

The secret to this classic pizza sauce recipe is choosing high-quality tomatoes that will make a noticeable difference to the flavor. We like canned San Marzano tomatoes, the traditional choice for Neapolitan pizzas. With their fleshy texture, low amount of seeds and slightly sweet flavor, this variety of plum tomato has been used in Italy and across the world for generations. 

Add fragrant garlic, fresh basil, olive oil, sugar and a dash of salt and pepper and you’ve got a sauce that would make any nonna proud.

This simple-yet-decadent burrata pizza recipe brings together time-honored flavor combinations. Fragrant fresh basil; sweet, tart tomatoes; salty, rich prosciutto; and a post-bake finish with ultra-creamy burrata stepping in instead of mozzarella. 

Burrata is technically a fresh mozzarella, but inside that thin outer layer, the inside is filled with luscious cream and shreds of mozzarella. Because of its higher fat content, you’ll get a richer, more buttery-tasting experience. There’s also the fun of cutting into the ball and watching the creamy shreds spill out and spread over the pizza. Top it with a drizzle of delicate olive oil and fragrant basil leaves and you’ve got yourself a delicious, flavourful pizza.

While burrata’s great as a post-bake garnish, don’t forget you can serve it on the side for dipping or spreading on pizza crusts, or even use it as a pre-bake base topped with a drizzle of tomato sauce and a scattering of low-moisture mozzarella for a rose-pink and creamy indulgent swirl.

Tip: Be sure to set aside 3 to 4 hours before cooking to prepare the dough and sauce. Not sure where to start? Try our Classic Pizza Dough and Classic Pizza Sauce for instructions, ingredients, tips and more!

This fully loaded take on a bacon double cheeseburger has all the good stuff – bacon, minced meat, burger sauce, two types of cheese, and a classic Neapolitan-style pizza base. Mamma mia!

Topped with crunchy carrot and cucumber, roasted peanuts, fiery chilli and aromatic cilantro, this Thai-inspired pizza hits all the spots with a fresh spin on chicken satay that’s perfect for warm weather.