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

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

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.  

Tip: If you want to cook your peppers and onions on your hob, simply heat the olive oil over high heat in a medium pan, then add the peppers, onions, salt and oregano and cook until softened.

Increase the heat on your oven, aiming for 450  to 500 °C (850  to 950 °F ), again using your infrared thermometer to check the temperature of the middle of the stone.

Place a dough ball on your lightly-floured work surface. Push the air from the centre out to the edge with your fingers. Stretch the dough out to a 12-inch (30-centimetre) round base; keep your dough on the worktop, or lay the stretched dough over your lightly-floured pizza peel. 

Using a spoon, spread the crème fraîche over the dough, making sure to leave 1 inch (2 ½ centimetres) around the edge for the crust. Top with thinly sliced pieces of garlic. 

Add the mozzarella in small pieces, spreading evenly over the dough. Top with the thinly sliced ribeye, provolone, peppers and onions and sprinkle with Parmesan to finish.

Launch your pizza into the oven. Cook your pizza for 1 to 2 minutes, turning every 20 seconds to ensure an even cook.

Remove from the oven, slice and enjoy.