Chad and I met through yoga teacher training a little over two years ago. During our training we learned we were both passionate about cooking and baking for others. Our love language is doing for others.

A few months after the training Chad was asked to cook for a dinner party for some of the teachers at the yoga studio where we practice.   He asked me to be his sous chef that evening. Looking back now our first date was technically prepping for a dinner party. We made pizzas for a very special birthday for mutual acquaintances and got lost in the evening. We had so much fun in the kitchen cooking up a storm the evening flew by. We prepped the foods together so seamlessly it was love at first bake.

This recipe is our go to recipe for making pizzas in the ooni oven. We have made it for several occasions. Everyone who tries this pizza loves the dough (texture and taste). I cannot help but think a lot of the flavor has to do with the love that goes into the recipe by the happiness that is created in the kitchen when you are having fun and preparing it with and for the ones you love.

This past Christmas we were in a pinch for a quick homemade bread during the holiday so we made this pizza dough recipe for Christmas Eve. It was a success. How awesome!! One recipe two amazing tasty options for baking.

Below you will find the recipe in both weights and cups. I have learned a lot from Chad with cooking with him in the kitchen. He loves to use his scale for measuring out everything. I have found with using this practice I yield a more consistent product every time. Plus I no longer have to count cups. Sometimes when I count several cups of flour or sugar I lose count and have to start all over. Using a scale eliminates this dilemma.

Special note, once you starting using this recipe you may never order take out pizza again!

This recipe below makes 4 pizza dough balls or one large loaf of bread

Ingredients:

2 1/2 cups (342 grams) of bread flour

1 1/2 cup (210 grams) cake flour

1 1/4 cup (296 grams) of warm water (about 90 degrees)

1 tsp ( 4 grams) of yeast

1 tsp (6 grams) kosher salt (diamond)

Directions:

In a small measuring container add the yeast to the warm water, let it set for about 5 minutes or until it blooms. In the meantime, in a stand mixer bowl measure out the flours, and salt. Mix together using dough hook on mixer.

Once the yeast is ready & on a low speed start to add the liquid to the dry ingredients. Slowly increase the speed to medium/medium high. Keep the dough kneading until the dough completely pulls away for the side of the bowl. This can take 6-8 minutes. Once the dough is ready in the stand mixer bowl, form a ball and cover the dough for 90 minutes. I like to place my dough over the radiator heater.

After 90 minutes elapses cut the dough into 4 balls if making pizza. Left each dough rise again for 60 minutes. If you are making pizza after the 60 minutes elapses you can roll out & add your toppings place in preheated oven for 6-8 minutes on a hot pizza stone. I like my oven as hot as it will go so 500 or 550.

Alternative method if you want to make bread:

Start to preheat oven to 500 degrees (halfway through the 90 minute mark) and place a large dutch oven in the oven. The dutch oven should be in the oven for 60 minutes prior to baking the bread (which allows the bread to rise again).

After the 90 minutes time is complete place the dough on parchment paper and back into the mixing bowl. Let the dough rise for 60 minutes.

Tip: After the 60 minute time elapses do not divide the dough. Using a sharp knife deeply score the bread you wish. Using the sides of the parchment paper, place the dough in a hot dutch oven. (Use hot hands gloves or good oven mitts to open the lid and insert the dough). You might need a helper.

Place the lid back on the dutch oven. Change the temperature of the oven to 400 degrees. Let the dough bake for 40 minutes. Do not peek. I repeat do not open the oven or dutch oven during the baking time frame. Once the dough is ready take out of oven and open lid of the dutch oven. You can remove the loaf right away (use the parchment paper sides to pull the bread out of the oven) to a bakers rack and allow to cool completely before diving into it.