Neapolitan-style Pizza in Ooni Volt Oven
A demonstration of baking a Neapolitan-style pizza in an electric Ooni Volt oven, featuring store-bought dough and traditional toppings.
Chef, Serious Eats columnist, Wok cookbook author
More recipes from J. Kenji López-AltIngredients
8 itemsMethod
11 steps Cook mode Soon-
Preheat the Ooni Volt oven to 850°F.
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Split store-bought pizza dough into 300g portions and allow them to rest in a container so they are easy to stretch.
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Dust a board with semolina flour and place a dough ball on it.
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Stretch the dough by pushing it out from the center, being careful to maintain a thick rim around the edge for the crust.
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Use your knuckles to further stretch the dough, letting gravity assist in the process.
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Spread crushed tomatoes seasoned with salt onto the dough.
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Top with buffalo mozzarella, basil leaves, and soppressata.
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Drizzle with a little olive oil.
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Transfer the pizza to a wooden peel, perform final adjustments, and launch into the 850°F oven.
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Cook for 90 seconds to 2 minutes, using a 'doming' technique if necessary to brown the top.
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Remove from the oven once cooked to preference.
Nutrition
per servingNutrition estimate coming soon
Per-serving calories and macros will appear here once this recipe's ingredients are matched to our ingredient database. The estimate scales with servings.
