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The Star of Christmas Dinner
The holidays are here, and your Ooni oven is ready to help you create festive feasts that will wow everyone, so gather round the fire and warm up as you cook up these masterpieces.
Starter
Skillet Baked Pizza Rolls
Begin the feast with a skillet crammed with cheesy, garlicky pepperoni pizza rolls.
This 20” wreath of artisanal mini baguettes is the perfect frame for a fruit and charcuterie board, crowned with a whole creamy burrata. Created by our own Christopher Kimble.
Scroll to the bottom of this email for a recipe to use on Ooni Koda 2 Max.
Our biggest ever oven is making a big splash this Christmas season. If you want to put a gift under the tree that requires an actual pallet to be delivered, this is the one.
⭐ ⭐ ⭐ ⭐ ⭐
Amazing Beast of an Oven!
This thing is a beast. Upgraded from the Koda 16 and the extra space and burner style changes are massive upgrades. Extremely cool new temperature monitor as well that helps make things even easier. Probably the best home oven on the market right now.
For 1 x 1300 gram dough ball - 750g strong white bread flour, plus extra for dusting - 10g active dried yeast - 15g fine salt - 510ml warm water - 2 tbsp olive oil, plus extra for greasing
For the recommended charcuterie - Cold meats: salami, parma ham, etc - Grapes - Berries - Apple - Mozzarella (Burrata recommended) - Baked camembert - Truffle honey - Sunblushed tomatoes - Olives - Butter
Method:
1
Mix your flour, yeast and salt together in a bowl.
2
Pour 510ml of water into a jug and add three-quarters of it (340ml) to the flour mixture. Incorporate the olive oil and mix until combined, then add the remaining water to form a dough. Transfer the dough to a lightly floured surface and knead by hand for about 10 minutes, until it becomes silky and stretchy. Place the dough in a lightly oiled mixing bowl, cover with a tea towel, and let it rise in a warm place for about 45 minutes, or until it has doubled in size.
3
Uncover your dough, place it on a clean worktop and knock the air out of it, then re-shape it into a ball. Poke a hole into the centre of the dough, and gently stretch the dough into a ring about 9-10” diameter in the middle, and 15-16” diameter on the outside. Cover with a tea towel and let it rest for 30 minutes or to double in size.
4
Fire up the oven, aiming for a temperature of 570°F (300°C) on the baking stone. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.
5
Once the dough is ready, gently move it to your 20” screen. It’s fine if you make indentations with your fingers; they will rise in the oven.
6
Dust the top of the dough ring with flour. Using scissors held at a 45-degree angle to the screen, make deep cuts in the dough approximately 1 1/2 inches apart, pulling the points away from the ring as you cut. Rotate the pizza screen as you slice to ensure a consistent cutting angle.
7
Launch the screen into the oven, and immediately turn the flames down as low as they will go. Once the bread has been inside for 2 minutes, turn it 90 degrees in the oven. Let it cook for 2 more minutes then turn it as needed for the next 12 minutes to ensure an even colour around the bread. During this time, if the bread has enough colour, turn off the flames for a few minutes and let it cook in the residual heat.
8
Remove the pizza screen (carefully!) and let the bread continue cooking in the residual heat for around 10 more minutes.
9
Retrieve, let it cool slightly, then fill with your charcuterie selection.
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Ooni Pizza Ovens, Unit 5, Ooni Park, 189 West Main St, Broxburn EH52 5LH, United Kingdom
