Time: 2-3 hours (including making the dough, rising, and cook time)
Feeds: 2
Ingredients:
- 1/2 recipe Ooni pizza dough (see notes for full dough recipe)
- 8 oz ball fresh mozzarella cheese
- 4 oz Mortadella
- 4 oz Salami
- Cherry tomatoes, halved
- Pesto
- Arugula
- Balsamic glaze
- Extra virgin olive oil
Directions:
For the dough: Add yeast to warm water. Generally this water should be between 105-110 degrees in order to activate the yeast. Depending on the type of yeast that you use, you might want to let it sit for about 5 minutes or until you see some bubbles and activity. At the very least, this is a good way to find out if your yeast is still alive – there’s nothing worse than waiting for your dough to rise when your yeast is dead.
Add flour and salt to the bowl of a stand mixer followed by the yeast mixture. With the dough hook, mix on low until combined and a shaggy dough forms. Continue mixing on low to medium-low speed to knead the dough. It should be kneaded for 5-10 minutes until the dough becomes smooth and has some elasticity to it. There are a couple of ways to tell if your dough is properly kneaded and ready to proof. If you poke the dough, the indent should bounce back fairly quickly. If there’s a clear indent and no movement, keep kneading. You can also try the window pane test where if you stretch the dough, it should remain in tact and not split apart when pulled thinly.
Place the dough in a greased bowl and cover with plastic wrap or a clean dish towel for at least an hour. This rise may take up to two hours depending on the temperature of your kitchen. If your oven has a proof function, the process can be sped up a little.
Once the dough has risen, split the dough into 2 even balls. You can weigh these out if you like but I always eyeball them. Shape them into rounds and place on a floured, parchment lined baking sheet. Cover these with plastic wrap or a clean dish towel for another quick 20 minute rise.
For assembly:
Start preheating your Ooni pizza oven or whatever indoor/outdoor pizza oven you have.
Once the dough has rested for this second rise, they’re ready to be rolled out for the sandwiches. I never use a rolling pin for this and instead just stretch the dough until it’s the thinness that I want, making sure to form a thicker crust around the edges.
Sprinkle a generous amount of semolina flour on the pizza peel to ensure the dough doesn’t stick. Place dough on pizza peel and then drizzle with olive oil. You will then fold the dough in half almost like a calzone with nothing in it and then olive oil will help prevent sticking.
Slide the dough off of the pizza peel and into the Ooni pizza oven, cooking until golden brown and crispy and turning every 30 seconds or so to ensure an even cook. When the dough is cooked, remove with the pizza peel and open it up to check that the inside is cooked as well. If it looks like there are raw spots, place it back in the Ooni for another 30 seconds so it’s just set but not getting crispy or getting any color.
Once the dough is all cooked, you can start assembling your sandwiches. Once you have the meats, cheese, and other toppings in there, fold the dough back in half and you’re all set!
Notes: This recipe requires just a half recipe of Ooni pizza dough. The recipe for the full amount is as follows:
- 1 ½ cups plus 1 tablespoon (368 grams) warm (105-110 degrees) water
- 1 heaping teaspoon (3 ½ grams) active dry yeast, or 1 teaspoon (2.7 grams) instant dried yeast, or 1 tablespoon (8 ½ grams) fresh yeast
- 5 ¼ cups (613 grams) “00” flour, plus extra for dusting
- 3 teaspoons (18 grams) sea salt
This full recipe usually makes 4 dough balls so is great if you’re making this for more people but since we’re usually just making this for the two of us, we don’t need the extra dough.
This is another recipe that is really versatile and can be adjusted to fit your tastes. You can add different meats, cheeses and toppings to make it your own.