1: To prepare the poolish, dissolve 2 grams of fresh yeast or 1 gram dry yeast in 300 ml (1 ¼ cups) of room temperature water in a bowl.

Tip: crumble the yeast with your fingers and stir with a fork to avoid lumps.

2: Pour 300 g (3 cups) of “00” flour into a large bowl and add the yeast/water mixture a little at a time, stirring with a fork.

Tip: The mixture should be very creamy because it is 100% hydrated.

3: Place the mixture into a large container and store for 12 hours at a temperature between 16 to 18°C (60 to 65°F).

4: Once the poolish is ready, weigh out 400 grams (3 ½  cups) of flour, 134 ml (½ cup) of whole milk to be used immediately, and 196 ml (1 cup) of milk to be kept in the refrigerator.

Tip: Using cold milk helps to not raise the temperature of the dough too much, which would make it harder to work with; milk also gives it softness and a hydration of 90% for an open crumb, i.e.

5: Combine the flour, malt, yeast, soy lecithin and spirulina in a single bowl.

6: Pour your poolish and flour mixture into the bowl of the mixer.

7: A little at a time, add the first portion of milk (using a squeeze bottle with a narrow spout) and mix using the first speed for 5 minutes.

8: Add the salt and switch to the second rotation speed.

Add the cold milk from the fridge a little at a time, again using a squeeze bottle with a narrow spout. 

9: When the dough is ready, turn off the mixer and let it rest for 5 minutes.

Turn it on again and spin 3 times. 

10: With wet hands, take the dough out of the mixer and place it on your work surface.

Let it rest for 10 minutes, then make three folds.

11: Wait another 10 minutes, then make three folds again; this will give greater strength to the dough.

12: Let the dough rest in a sealed container for 1 hour at room temperature, then place it in the fridge for 3 to 4 hours.

13: Divide the dough into 270-gram balls (9.5-ounce); drizzle the bottom of your Ooni glass containers with olive oil, place one ball inside each, and let them rise for 3 hours at room temperature.

14: To prepare the cream, take the eggs and separate the egg whites from the yolks.

Beat the egg white with an electric hand mixer until it reaches a foamy consistency. 

Tip: You’ll know it’s ready if you turn the bowl upside down and nothing falls out.

15: Add the sugar to the egg yolks and mix with the mixer, then add the mascarpone a little at a time so that no lumps form.

16: Combine the egg whites with the sugar, egg yolk and mascarpone mixture using a silicone spatula to prevent the egg whites from disassembling.

17: Spoon the mixture into a piping bag and store in a cool place.

18: Place your cast-iron pot inside your Ooni Karu 16 and preheat it to 300°C (570°F), using the gas mode.

Check your temperature quickly and accurately with an infrared thermometer.

19: By now, your blue base will have risen.

Transfer it to a round, lightly-oiled aluminium pan. 

20: Once the oven has reached 300°C (570°F), take out the pot and pour in 200 ml (1 cup) of water, most or all of which will evaporate from the heat.

Tip: Pouring water into a cast-iron pot to create a bain-marie is a method for simulating a steam oven.

21: Place the aluminium pan into the pot, resting it on the edges so that it does not come into contact with water.

Spritz the dough with a water sprayer before putting the lid on.

22: Lower the heat by two notches, place the pot in the oven and close the door.

Cook for 20 minutes.

23: Take the pot out of the oven, remove the pan and take the pizza out of the pan.

Put the pizza back in the oven for 1 minute to allow it to dry.

24: Remove from the oven, cut into 4 slices and let it cool for 5 minutes.

25: Take the piping bag out of the fridge and arrange puffs of cream on the entire surface of the pizza.

26: Sprinkle with the shredded coconut and white chocolate flakes, which you can buy grated, or grate directly from a bar.

Serve and enjoy!