How to Make a 14 inch Sausage Pizza using the Ooni Koda 16 Pizza Oven

We made a 14″ sourdough pizza and used a mini pizza roller to get it as thin as possible with a nice crust! Check out the video here!

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We used sourdough bought from the Ooni UK website as they sell frozen sourdough balls that are delivered direct to your home.

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Pizza Ovens

If you are having difficulty stretching pizza – the mini pizza roller will help you out!

For this pizza I used Smokey style Hungarian Sausage which was very tasty and added some buffalo mozzarella cheese and herbs. I stretched out the pizza to 14″ using the mini pizza roller.

I use this tool when I’m having difficulty stretching my pizza dough. However, I use it every time I stretch a large pizza! And that’s because I find it gives a perfect outcome every time.

It can roll out a 250g dough ball to 15″ which is how I get that lovely thin base and a nice bubbly crust.

There is a technique to using the mini pizza roller and I personally wouldn’t recommend using a large width pastry roller for this. I’ve tried that and the outcome has not been as good.

The wide pastry rollers tend to mis-shape the pizza easily – for me they end up in a rectangle! Plus it’s a lot harder to avoid rolling over the edge of the pizza.

These are my tips for using the mini pizza roller:

Shape the pizza from the dough ball into a small circle (check out my video). This circle forms the base for the roller to work from.
Roll out from the centre to near the edge of the pizza.

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I highly recommend using a mini pizza roller if you are having difficulty stretching your pizza dough

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The Ooni Koda 16 cooks great larger size pizza because it has a good sized pizza stone

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I cook the pizza on a stone that has reached 430c in the centre

Do not roll over the edge of the pizza unless you have particularly bubbly dough and need to lower the crust bubbles.
If you roll over the edge, your bubbles will be pushed out of the pizza dough and you will have a smaller crust.

For the cook, once the pizza stone is hot enough, I like it to be 430c at the centre of the pizza stone, you are ready to launch your pizza. I use a 12″ Ooni Perforated Pizza Peel to turn a large pizza but you can also use a 14″ pizza peel in the Ooni Koda 16.

For the launch I used the Eppicotispai 15″ wooden pizza launch peel.

The pizza came out looking and tasting very good! The sourdough tasted lovely with the sausage as I didn’t overpower the taste of the dough with the toppings.

I’ve created a Pizza for Beginners YouTube playlist that gives some great tips to help you with your learning to cook pizza journey!

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