We love pizza! A few years ago, I wished for Ooni pizza oven for my Birthday. I must say, that apart from my Coffee Machine, it's the next best purchase we've ever made. I experiment with different pizza doughs all the time, but I will write my favourites here, for pizza ovens and for indoor standard ovens. The boys love ham, pepperoni, hot dogs and chips on their pizzas whilst I like to be a bit more adventurous with mine. 

Pizza Dough for Outdoor Pizza Oven:

• 500g Strong White flour/Pizza flour/'00' flour

• 300g  tepid water

• 10g salt

• 1/2 tsp active dried yeast

Method:

1. Add water to a bowl and whisk in the salt and yeast. Fit your mixer with a dough hook, place flour in the bowl and mix on low speed for about 12 minutes. Cover the bowl with a plastic wrap and leave to rise in a warm place for 1-2 hours (until doubled in size). The amount of time will depend on the indoor temperature.

2. Divide your dough into 4 equal pieces and shape them into small balls by sliding the ball towards yourself to tighten it. Place on a floured plate, making sure there is space to expand and let them rise for another hour or two if needed on the day or refrigerate for up to 2 days. If refrigerating, allow to come to room temperature before shaping into pizzas.

3. I tend to cook them at about 390-400 degrees Celsius in my Ooni Pizza Oven.

Pizza Dough for Indoor Baking

• 465g Strong White flour 

• 1/2 tsp active dried yeast

• 2tsp olive oil

• 12g salt

• 280g water

Follow the steps as above (you can also use bread machine on dough setting). This pizza dough is little bit sticky but don't be tempted to add more flour. 

To bake, heat up your oven to maximum. Just before baking, turn the grill on but turn it off just before the pizza goes in (repeat with any other consequent pizzas).

It's best to use pizza stone or perforated tray. My oven heats up to 270 degrees Celcius (290 fan) and bakes the pizza in about 5 minutes, but it's best to watch your 1st pizza.