S'mores Dessert Pizza

• 8 oz Dough ball (NY or Neapolitan)
• 3 tbsp Nutella
• 0.5 cups Mini Marshmallows
• 3 tbsp Graham crackers or Biscoff cookies, crumbled

Step 1

Pre-heat your Festa pizza oven to 650-700 degrees

Step 2

While oven is pre-heating, stretch dough to 11-12 inch diameter

Step 3

Partially bake or "par" bake the pizza without toppings for 2-3 minutes or until the top and bottom crusts start to brown. Use a 10 inch, round, oven safe object, like a steel plate or pan to prevent the middle of your pizza from rising during the parbake.

💡 Don't use a pizza screen for this pizza. Put pizza directly onto the stone. Turn the top burner on low during the par bake and even off if the top of your pizza completes baking before the bottom does..

Step 4

Remove the par baked dough from the oven. Turn the pizza oven's top burner back on low to maintain it's heat while you prepare the pizza for the final bake.

Step 5

Allow it to cool and then spread Nutella, marshmallows and graham cracker crumble atop the pizza

💡 Feel free to experiment with toppings. We like to use Biscoff cookies in lieu of graham crackers. You can also use chocolate chips as a substitute for Nutella. There are no limits or rules on what you can do here.

Step 6

With your pizza topped, return to the pizza oven for a fast, final bake. Turn the top burner off or the marshmallows will catch fire. Allow the ambient heat in the oven to brown the marshmallows and warm/melt the other toppings. The marshmallows should start to brown in less than 30 seconds.

💡 Do not take your eyes off your pizza during this step. The pizza will catch fire.

Step 7

Slice your pizza and serve

💡 We prefer using a pizza rocker to cut this pizza. The marshmallows stick to the rocker less than a traditional pizza cutter.

Step 8

If you are hosting a large party, consider par-baking your dessert pizzas ahead of time so you can produce several dessert pizzas in a short amount of time.

Author

Jesse Pricer

Restaurateur & Founder

Jesse Pricer is the founder of Festa and the driving force behind the brand's mission: to make wood-fired cooking accessible, social, and genuinely fun. Before launching Festa, Jesse owned and operated his own restaurant — an experience that shaped everything about how he thinks about food, equipment, and the moments that happen around a table. After years of hosting backyard pizza nights, running a professional kitchen, and testing every oven on the market, Jesse set out to build something better — an oven engineered for real people who want real results without the learning curve. Every detail of the Festa oven, from the dual-burner system to the stone geometry, reflects Jesse's belief that great food brings people together. His restaurant background means he doesn't just understand what makes a great oven — he understands what makes a great experience. When he's not refining the next Festa product, you'll find him in the backyard doing exactly what he built the brand to do — cooking for the people he loves.