{"id":8297,"date":"2026-07-21T11:44:55","date_gmt":"2026-07-21T11:44:55","guid":{"rendered":"https:\/\/www.meadowsandbyrne.com\/blog\/?p=8297"},"modified":"2026-08-11T16:11:01","modified_gmt":"2026-08-11T16:11:01","slug":"the-secret-to-great-pizza-starts-with-heat-and-a-kevin-dundon-pizza-recipe","status":"publish","type":"post","link":"https:\/\/www.meadowsandbyrne.com\/blog\/2026\/07\/the-secret-to-great-pizza-starts-with-heat-and-a-kevin-dundon-pizza-recipe\/","title":{"rendered":"The Secret to Great Pizza Starts with Heat – and a Kevin Dundon Pizza Recipe!"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

<\/p>\n\n\n\n

If you\u2019ve ever wondered why restaurant pizza tastes so different, the answer is surprisingly simple: heat.<\/p>\n\n\n\n

A traditional pizza oven reaches temperatures far beyond a conventional kitchen oven, creating that perfectly crisp base, beautifully blistered crust and bubbling, melted toppings in just a few minutes.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

The Ooni Volt <\/a>brings that authentic pizza experience indoors, reaching the high temperatures needed to cook pizza the way it was meant to be enjoyed. Fast to heat up and easy to use, it\u2019s perfect for everything from family pizza nights to entertaining friends.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Watch Kevin Dundon’s video to see the Ooni Volt <\/a>in action, then try his favourite homemade pizza recipe below. Once you\u2019ve tasted pizza cooked at the right temperature, you\u2019ll never look back. Shop our curation of Pizza tools here.<\/a> <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

RECIPE<\/strong> – Pepperoni Pizza with Hot Honey<\/strong><\/h2>\n\n\n\n

Serves 4<\/p>\n\n\n\n

Pizza Base;<\/strong><\/p>\n\n\n\n

330g \u201800\u2019 pizza flour, (50g+280g)<\/p>\n\n\n\n

6 g active dried yeast<\/p>\n\n\n\n

200g water (50g+ 150g)<\/p>\n\n\n\n

2g table salt<\/p>\n\n\n\n

8ml olive oil<\/p>\n\n\n\n

1 tbsp fine polenta for dusting<\/p>\n\n\n\n

Topping;<\/strong><\/p>\n\n\n\n

200g tomato pizza sauce<\/p>\n\n\n\n

100g pepperoni, sliced<\/p>\n\n\n\n

200g grated mozzarella and cheddar, shredded<\/p>\n\n\n\n

100g parmesan, grated<\/p>\n\n\n\n

2 balls fresh Mozzarella, Torn<\/p>\n\n\n\n

To serve<\/strong><\/p>\n\n\n\n

4 tsp hot honey<\/p>\n\n\n\n

40g basil leaves<\/p>\n\n\n\n

Irish sea salt crystals<\/p>\n\n\n\n

Method<\/strong><\/p>\n\n\n\n

First, prepare the pizza dough. We are using a starter dough to develop a deeper flavour and improve the texture of the finished crust. In a bowl, combine 50g of the flour, the yeast and 50g of the water. Leave at room temperature for 20\u201340 minutes until bubbly and activated.<\/p>\n\n\n\n

In a large bowl, pour all the rest of the ingredients and add the proofed base mixture.<\/p>\n\n\n\n

knead with the bread hook for 5-10 minutes until the dough is smooth and stretchy or by hand for 5-8 minutes.<\/p>\n\n\n\n

Remove from the bowl and divide into 4 balls.<\/p>\n\n\n\n

Reshape the portions and place in an oiled container. Loosely Cover with an oiled cling film.<\/p>\n\n\n\n

Store at room temperature for use within 2-5 hours, or place in the refrigerator to Store overnight for up to 3 days, for later use and slow proof. Remove from the fridge 2 hours ahead before using.<\/p>\n\n\n\n

Preheat the Ooni Volt 2 Electric Pizza<\/strong> Oven<\/strong><\/a> according to the manufacturer’s instructions until it reaches your preferred pizza-baking temperature.<\/p>\n\n\n\n

Roll the each pizza ball using flour or fine polenta. \u00a0Dust the Pizza Signature Peel<\/a> lightly with flour or fine polenta. Stretch each dough ball into a pizza base and place it onto the peel. Spread over the tomato sauce, then top with the pepperoni and cheeses.<\/p>\n\n\n\n

Place in the preheated Ooni and cook 2-3 minutes until the cheese is bubbling and the dough is well cooked and crispy. Using the Ooni Pizza Turning Peel, rotate the pizza during cooking to ensure an evenly coloured, crisp crust.<\/p>\n\n\n\n

Transfer the cooked pizza onto a Meadows & Byrne pizza serving platter. Drizzle with the hot honey and finish with fresh basil leaves and a sprinkle of Irish sea salt crystals, if desired. Slice and serve immediately.<\/p>\n\n\n\n

Slice and serve on the table sharing the tastiest pizza.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

If you\u2019ve ever wondered why restaurant pizza tastes so different, the answer is surprisingly simple: heat. 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