1: Remove the dough from the fridge at least 2 to 3 hours before baking to bring it to room temperature.
2: Put the paprika, curry powder and chili powder in a deep saucepan over medium heat, and let them warm up to activate the seasonings.
Add half the vegetable oil and mix thoroughly. Sauté the spices lightly over medium heat for 3 minutes. Add the tomato paste, and cook the fragrant mixture for an additional minute.
3: Pour in the cola, the orange juice and the broth to deglaze the pan.
Simmer until the liquid reduces by slightly less than half.
4: Add the ketchup, the water, and the grated apple.
Simmer the sauce for about 15 minutes over a low flame.
5: Warm a large saucepan over medium heat, then add the remaining vegetable oil.
Sear the bratwurst on all sides (about 3 to 5 minutes). Remove them and set them aside on a plate, reduce the heat and return the sauce to the pan.
6: Slice the bratwurst, add it to the sauce and simmer gently for 5 minutes.
Remove the pan from the heat and set it aside. (Leftover sauce can be stored in an airtight container in the refrigerator for up to 5 days.)
7: Preheat your Ooni pizza oven to 450°C, using an infrared thermometer to measure the temperature of the stone.
8: Sprinkle your peel with a generous amount of flour or semolina, then gently stretch and shape the first dough ball into a 12-inch-round pizza base.
9: Starting from the center and moving out to the edges in a circular motion, spoon on 85 grams of curry sauce, leaving space at the edge for the crust.
Distribute a third of the sliced bratwurst evenly on the pizza.
10: Turn the heat halfway down and launch the pizza into the oven.
Bake for about 2 minutes until golden brown, turning regularly.
11: Transfer the pizza to a cooling rack and allow it to cool there for 1 to 2 minutes.
Then, transfer it to a bamboo peel or cutting board, and cut it into six slices. For an even more authentic currywurst experience, add an even layer of hot, fresh french fries to each slice.