For the dough:

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 mixer: Fit the mixer with the dough hook and pour the flour and yeast mixture into the bowl. Turn the machine on at a low speed for 4 minutes, or until the dough is formed. Cover the dough with a dish towel and leave to rise in a warm place for about 2 hours, or until doubled in size.

   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. Dump the dough onto a lightly-floured surface and knead with both hands for about 10 minutes or until it’s firm and stretchy. Return it to the bowl. Cover with a dish towel and let rise in a warm place for about 2 hours, or until doubled in size.

3. Place the dough on a lightly-floured work surface and use a dough scraper to divide it into four 250-gram balls. We recommend using a digital scale for accuracy. 

   

4. 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. 

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

6. Preheat your Ooni Volt to 275 °C (650 °F). When it has reached the desired temperature, turn the heat distribution dial so that most of the heat is coming from the lower heating element. Stop turning when you have 3 bars visible on the lower heating element and the remainder on the top heating element.

   Tip: You can use the boost function to bring your stone up to temperature more quickly.

7. 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 (30 centimetre) base and leave it on the worktop or lay it over your lightly-floured pizza peel. 

8. Top each pizza with 80 grams of tomatoes, 100 grams mozzarella, and 2 tablespoons (10 grams) of Parmesan.

   

9. Open your oven, then slide the pizza off of the peel and into your Ooni Volt.

10. Cook the pizza for 5 to 6 minutes, or until the crust is golden brown and the cheese is melted and bubbly. At the 3-minute mark, give the pizza a 90 degree turn to ensure an even crust.

    

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