Uploaded November 2021 | Updated September 2026, 2 days ago
Who doesn't love good pizza? We've probably all been to a local pizzeria where they cook in high temp brick ovens. You get that crisp crust with dark "leopard" spots from the heat. The inside is soft, warm and fluffy. Add a simple San Marzano tomato sauce and there's just nothing like it. Delivery pizza doesn't touch it. Frozen, home-baked pizza is like another meal category all together. True, Italian-style pizza is just not something the average person can achieve at home much less when camping. That is... until Ooni showed up. Y'all, this little oven is awesome. You can make truly amazing pizza just about anywhere. I filmed this video in the Ozark National Forest.
Become a member: youtube.com/bakeroverland/join
Check out our website: bakeroverland.com
#overland #offroad #overlandtruck #ooni
π₯«Sauce
* 2 tbsp olive oil
* 2 garlic cloves, crushed or finely chopped
* Half a white onion
* 1 28oz canned whole plum tomatoes (we like San Marzano)
* A little Red Wine
* 1 tsp salt
* Pinch of freshly ground black pepper
πMeatballs
* 2 lbs. ground pork or ground beef
* 2 tsp. sesame oil
* 1 cup Panko or breadcrumbs
* 1/2 tsp. ground ginger
* 2 eggs
* 3 tsp. minced garlic
* 1/2 cup thinly-sliced green onions
* 1/4 cup brown sugar
Directions
Preheat oven to 400.
In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9Γ13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
π¨π»βπ³Dough
* 12.8oz (364g) cold water
* 4 tsp (18g) salt
* 20g fresh yeast (or 9.2g active dried yeast, or 7g instant dried yeast) *amend yeast quantities depending on proving time.
* 21.4oz (607g) β00β flour, plus extra for dusting
* Note: Itβs also possible to cold-prove your pizza dough, a technique that allows the yeast to work on the sugars in the flour for longer, thus helping the dough to develop a deeper flavour.
Directions
1. Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the other third of water to boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast. Whisk the salt and yeast into the warm water.If mixing by hand: Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. Turn it onto a lightly floured surface and knead
2. with both hands for about 10 minutes, until it is firm and stretchy. Return the dough to the bowl. Cover with cling film and leave to rise in a warm place for about 2 hours or until doubled in size.If using a mixer: Fit the mixer with the dough hook and place the flour in the mixer bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough to keep mixing to at the same speed for 5-10 minutes, or until the dough is firm and stretchy. Cover the dough with cling film and leave to rise in a warm place for about 2 hours or until doubled in size.
3. When the dough has roughly doubled in size, divide it into 3 or 4 equal pieces, depending on what size you want your pizzas to be (either 12 inches or 16 inches wide). Place each piece of dough in a separate bowl or tray, cover with cling film and leave to rise for another 30 - 60 minutes, or until doubled in size.
4. Kneading and stretching the dough: Our top tip is always to start with a perfectly rounded ball of pizza dough as this helps to keep the shape of the pizza base circular during the stretching process. Place the ball on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the center, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the pizza dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this β you donβt want it to tear.
5. Once the pizza dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once youβre happy with the base, add your toppings and bake in your Ooni pizza oven as indicated in your chosen recipe.
πOoni Koda 12" Pizza Oven: ooni.com/products/ooni-koda
πΊ Gaia Route: https://www.gaiagps.com/map/?loc=11.1...
π₯ Want me to film your trip? Contact us at www.dfi.media or email me at cbaker@dfimail.com.
π² insta @caleb_baker & @bakeroverland
Let me know if you have any questions. Happy to help!
Who doesn't love good pizza? We've probably all been to a local pizzeria where they cook in high temp brick ovens. You get that crisp crust with dark "leopard" spots from the heat. The inside is soft, warm and fluffy. Add a simple San Marzano tomato sauce and there's just nothing like it. Delivery pizza doesn't touch it. Frozen, home-baked pizza is like another meal category all together. True, Italian-style pizza is just not something the average person can achieve at home much less when camping. That is... until Ooni showed up. Y'all, this little oven is awesome. You can make truly amazing pizza just about anywhere. I filmed this video in the Ozark National Forest.
Become a member: youtube.com/bakeroverland/join
Check out our website: bakeroverland.com
#overland #offroad #overlandtruck #ooni
π₯«Sauce
* 2 tbsp olive oil
* 2 garlic cloves, crushed or finely chopped
* Half a white onion
* 1 28oz canned whole plum tomatoes (we like San Marzano)
* A little Red Wine
* 1 tsp salt
* Pinch of freshly ground black pepper
πMeatballs
* 2 lbs. ground pork or ground beef
* 2 tsp. sesame oil
* 1 cup Panko or breadcrumbs
* 1/2 tsp. ground ginger
* 2 eggs
* 3 tsp. minced garlic
* 1/2 cup thinly-sliced green onions
* 1/4 cup brown sugar
Directions
Preheat oven to 400.
In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9Γ13-inch baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
π¨π»βπ³Dough
* 12.8oz (364g) cold water
* 4 tsp (18g) salt
* 20g fresh yeast (or 9.2g active dried yeast, or 7g instant dried yeast) *amend yeast quantities depending on proving time.
* 21.4oz (607g) β00β flour, plus extra for dusting
* Note: Itβs also possible to cold-prove your pizza dough, a technique that allows the yeast to work on the sugars in the flour for longer, thus helping the dough to develop a deeper flavour.
Directions
1. Place two-thirds of the water in a large bowl. In a saucepan or microwave, bring the other third of water to boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast. Whisk the salt and yeast into the warm water.If mixing by hand: Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. Turn it onto a lightly floured surface and knead
2. with both hands for about 10 minutes, until it is firm and stretchy. Return the dough to the bowl. Cover with cling film and leave to rise in a warm place for about 2 hours or until doubled in size.If using a mixer: Fit the mixer with the dough hook and place the flour in the mixer bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough to keep mixing to at the same speed for 5-10 minutes, or until the dough is firm and stretchy. Cover the dough with cling film and leave to rise in a warm place for about 2 hours or until doubled in size.
3. When the dough has roughly doubled in size, divide it into 3 or 4 equal pieces, depending on what size you want your pizzas to be (either 12 inches or 16 inches wide). Place each piece of dough in a separate bowl or tray, cover with cling film and leave to rise for another 30 - 60 minutes, or until doubled in size.
4. Kneading and stretching the dough: Our top tip is always to start with a perfectly rounded ball of pizza dough as this helps to keep the shape of the pizza base circular during the stretching process. Place the ball on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the center, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the pizza dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this β you donβt want it to tear.
5. Once the pizza dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once youβre happy with the base, add your toppings and bake in your Ooni pizza oven as indicated in your chosen recipe.
πOoni Koda 12" Pizza Oven: ooni.com/products/ooni-koda
πΊ Gaia Route: https://www.gaiagps.com/map/?loc=11.1...
π₯ Want me to film your trip? Contact us at www.dfi.media or email me at cbaker@dfimail.com.
π² insta @caleb_baker & @bakeroverland
Let me know if you have any questions. Happy to help!
