▶️ Margherita Pizza Done 4 Ways

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Proving with Ooni

Watch the award-winning, London-based Bad Boy Pizza Society battle each other to settle some of pizza's most controversial debates.

Welcome to Proving with Ooni, our new test-kitchen, launching exclusively on Ooni’s YouTube channel, hosted by Bad Boy Pizza Society.

Watch Episode 1

Meet the Bad Boys

Four university mates turned two-time National Pizza of the Year winners in the UK. Together, they’re Bad Boy Pizza Society.

For episode one, see the boys go head-to-head to bake the ultimate Margherita across four different regional styles: Neapolitan, New York, Sicilian and New Haven.

Let the completely objective scientific investigation begin.

Fresh yeast, a little sugar and 63% hydration.

Their New York dough comes with a crash course in the science of mixing, fermentation and what’s actually going on while your dough sits there apparently doing nothing.

Same dough, with bigger ambitions.

480g of the New York dough, in an Ooni Detroit-Style Pizza Pan. See the difference overnight proofing can make, learn the proper dimpling technique, and see how the game is changed.

Char is a feature, not a flaw.

58% hydration. 100% Manitoba flour. No sugar. No oil. But a little more yeast than its competitors. We’re chasing “Crispy. Chewy. Charred.”

The one that wrote the rulebook.