1: Fill a bowl with lukewarm water and add the active dry yeast.

Use a whisk or fork to thoroughly mix until blended. In a separate bowl, combine the flour and salt, then add it to the water and yeast mixture.

2: If using a stand mixer, add the water and yeast to the bowl.

In a separate bowl, combine the flour and salt, then add to the water and yeast mixture. Turn the mixer on low and mix for 4 minutes, or until the dough is formed. Cover the bowl with a towel or plastic wrap and let rise for 2 hours.

3: If mixing by hand, stir with a wooden spoon until a dough starts to form.

Continue mixing by hand until the dough comes together in a ball.

4: Dump the dough onto a lightly floured surface and knead with both hands for about 10 minutes — until it’s firm and stretchy.

Return it to the bowl.

5: Cover with a dish towel and let rise in a warm place for about 2 hours, or until doubled in size.

6: Place the dough on a lightly floured work surface and use a dough scraper to divide it into four 9-ounce (250-gram) balls — we recommend using a digital scale for accuracy.

7: Shape each piece of dough into a ball.

Place the dough balls in a sealable dough box, or on a baking sheet covered with a dish towel, then let them rest for 90 minutes. 

8: To make the sauce, mix together all ingredients in a bowl and set aside until ready to bake.

9: Place your Ooni Pizza Steel 13 in your conventional oven, and preheat to 275°C (530°F), or to its highest temperature.

Preheat the steel for at least 30 minutes or up to 1 hour.

10: Place a dough ball on your lightly floured work surface then use your fingers to push the air from the centre out to the edges.

Stretch the dough out into a 12-inch (30cm) base and leave it on the countertop or lay it over your lightly floured pizza peel.

11: Top each pizza with ½ cup (80 grams) of tomatoes, 1 ¼ cup (100 grams) mozzarella, and 2 tablespoons (10 grams) of Parmesan.

12: Open your oven, then slide the pizza off of the peel and onto the Ooni Pizza Steel 13.

13: Cook the pizza for 5 to 6 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

Remove it from the oven, then slice, serve and enjoy. Repeat with the remaining 3 dough balls.