Recipes

This overnight poolish pizza dough builds deep, complex flavor and an airy, leopard-spotted crust through a 12–16 hour pre-ferment — with only 25 minutes of hands-on work. The technique works across all outdoor pizza ovens from Gozney and Ooni to Big Green Egg and pellet grills. Includes a full timeline, flour guide, troubleshooting section, and downloadable PDF recipe card.

This no-cook San Marzano pizza sauce is built for outdoor pizza ovens running at 700°F and above. Hand-crushed tomatoes, garlic, olive oil, oregano, and fresh basil — ready in 5 minutes, stays bright and vibrant at high heat, and freezes for up to 3 months. Includes four easy variations and a downloadable PDF recipe card.

This poolish-dough pepperoni pizza is fired at 850°F in a Gozney pizza oven for a leopard-spotted crust in under 90 seconds. The overnight pre-ferment builds deep, complex flavor you can't get from a same-day dough, and the no-cook San Marzano sauce stays bright and fresh against all that heat. Includes a step-by-step guide from poolish to peel, plus a downloadable PDF recipe card.