Ooni Philly Cheesesteak Pizza - Great Lakes Ace Hardware Store Header








  • One 9-ounce (250-gram) pizza dough ball
  • ¼ cup (30 grams) green bell peppers
  • ¼ cup (30 grams) onions
  • 1½ tablespoons (20 grams) extra-virgin olive oil
  • ¾ tablespoon (10 grams) fine sea salt
  • Flour, for dusting
  • 2½ tablespoons (20 grams) crème fraîche
  • 1 clove garlic, thinly sliced
  • ⅓ cup (80 grams) fresh mozzarella 
  • 1.8 ounces (50 grams) cooked ribeye (ask your butcher to slice it thinly)
  • ¼ cup (30 grams) provolone 
  • 1¾ tablespoon (10 grams) Parmesan


  1. Preheat your oven, aiming for 800 °F (425 °C). Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

  2. Slice the peppers and onions into ½ inch strips. Toss with olive oil and salt and place on a baking sheet and put it in the oven.

  3. Cook until soft and slightly browned, removing the pan from the oven (wearing your Ooni pizza gloves) and using a spatula to stir for about 8 minutes. 
  4. Increase the heat on your oven, aiming for 850  to 950 °F (450  to 500 °C), again using your infrared thermometer to check the temperature of the middle of the stone.

  5. Place a dough ball on your lightly-floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to a 12-inch (30-centimeter) round base; keep your dough on the countertop, or lay the stretched dough over your lightly floured pizza peel.
  6. Using a spoon, spread the crème fraîche over the dough, making sure to leave 1 inch (2 ½ centimeters) around the edge for the crust. Top with thinly sliced pieces of garlic.
  7. Add the mozzarella in small pieces, spreading evenly over the dough. Top with the thinly sliced ribeye, provolone, bell peppers and onions and sprinkle with Parmesan to finish.
  8. Launch your pizza into the oven. Cook your pizza for 1 to 2 minutes, turning every 20 seconds to ensure an even cook.

  9. Remove from the oven, slice and enjoy.