In a medium bowl, dissolve 3 grams of fresh yeast (sub 1 gram active dry yeast or 1 ½ grams instant dried yeast) in 250 millilitres of room temperature water.

Tip: If using fresh yeast, crumble it with your fingers and stir with a fork to avoid lumps. 

Pour 500 grams of “00” flour into a large bowl and add the yeast/water mixture a little at a time, mixing with a fork. (The result should be lumpy and not smooth.)

Place the mixture into a large, covered container and store for 13 hours at a temperature between 16 to 18 °C.

Divide your water into 112 milliliters of cold water to use immediately and another 135 milliliters to use later. Pour the flour, malt, biga (breaking it into pieces) and 112 milliliters of water (using a measuring bottle with a narrow spout) into the bowl of the mixer. Turn the machine on at first speed and mix for 5 minutes.

Add the salt and switch to the second rotation speed; add the remaining 135 milliliters of cold water a little at a time, again using a squeeze bottle. When the dough is ready, turn off the mixer and let it rest for 5 minutes. Turn it on and spin 3 more times.

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. Wait another 10 minutes, then make three more folds (this will give greater strength to the dough). Leave the dough to rest in a covered container for 1 hour at room temperature and then for at least 3 hours in the refrigerator.

Divide the dough into four 270 gram dough balls and make 3 folds for each one. Drizzle the bottom of your Ooni glass containers with olive oil, place one ball inside, and let them rise for 3 hours at room temperature.

If using fresh Calabrian chilis: preheat your home oven to 80 °C (175 °F). Remove the stems and cut each one down the middle and remove the seeds. Rinse them out with cold water; using a potato peeler, cut each into thin strips. Arrange the chilli strips evenly on a baking sheet. Lower the oven temperature to 50 °C (122 °F) and cook for 1 hour, turning them occasionally for an even bake. Once fully dry, remove from the oven and set aside. 

Tip: If you have excess peppers, mince them and store in an airtight container for your next pasta or pizza dinner. 

As the chillis bake, fill a large pot with water and salt to taste; bring to a boil. Peel the potatoes and cut them into ½ inch (1 centimetre) thick slices; do the same with the onions. Boil the potatoes and onions for about 10 minutes, until the potatoes are soft but not overcooked. Drain the potatoes and onions in a colander and set aside to cool.

In a large frying pan, pour 30 to 60 millilitres peanut oil, then fry the potatoes and onions together for 20 minutes. Drain the potatoes and onions, then place them on a napkin-covered plate to absorb any excess oil.

Preheat your Ooni oven. Aim to reach 380 to 390 °C (715 to 735 °F) on the baking stone. You can check the temperature quickly and accurately with an infrared thermometer.

Dust some semolina on your work surface; take a dough ball out of the container. Push the air from the centre out toward the crust, then use your fingers to stretch the base to about 12 inches (30 centimetres).

Place your dough on a lightly-floured pizza peel and season the base with ¼ of the fresh ricotta.

Launch the pizza into the oven and bake for 30 to 45 seconds; turn halfway and cook for another 30 to 45 seconds. Rotate again if necessary.

Take the pizza out of the oven and garnish it with the optional smoked ricotta,  ¼ of the ham, and ¼ of the potatoes and onions, distributing each evenly. As a finishing touch, add the caciocavallo shavings (or provolone) to taste, ¼ dried peppers and a drizzle of spicy oil, to taste.

Slice, serve and enjoy!

Repeat the steps for the remaining pizzas.