Add the water and yeast to your stand mixer bowl. In a separate bowl, mix the flour and salt, then add to the water and yeast mixture.

Set your mixer on the lowest speed and mix until the dough is formed, about 4 minutes.

Tip: If you don’t have a stand mixer, simply mix the ingredients together with a wooden spoon or your hands, then knead by hand until a smooth dough is formed, about 10 minutes.

Remove the dough and place in a large bowl. Cover with a kitchen towel and let rest for 1 hour.

After 1 hour, lightly wet your hands and begin to gently pull the dough from the edges over the centre of the dough. Repeat with the remaining corners, then cover and let rest for 1 hour. Repeat this process two more times.

After the third fold and rest, place your dough on a lightly floured counter and use a dough scraper to divide it into 2 dough balls — we recommend using a digital scale for accuracy.

Lightly oil your 2 pans with about 1 ¼ teaspoon (5 grams) of olive oil. Set The dough balls on the pans, cover, and refrigerate overnight.

Remove the dough from the refrigerator 3 hours before you plan to eat. Once the dough reaches room temperature, gently press the dough out into the edges of the pan — this may take multiple tries. If it’s resisting, let it rest for 30 more minutes then try again.

Place your Ooni Pizza Steel 13 in your home oven, then preheat to 530°F (275°C), or its highest temperature. Preheat the Steel for at least 30 minutes and up to 1 hour.

Once your Pizza Steel is preheated, begin topping your pizza with 1 ¾ cups (140 grams) mozzarella and ¾ cup (60 grams) shredded white cheddar or brick cheese.

Tip: Make sure to liberally top the edges of the pan, as this will ensure a crunchy, caramelised crust. 

Next, top with 1.5 ounces (40 grams) of pepperoni. Then, top the pizza in 2 long horizontal racing stripes with ½ cup (100 grams) of tomatoes.

Finish topping with an additional 1.5 ounces (40 grams) of pepperoni, and 3 ½ tablespoons (20 grams) of Parmesan cheese.

Place in the oven on your Steel, and cook for 8 to 10 minutes.

Look for the dough to rise, and the crust and corners to get a golden brown, caramel colour.

Remove from the oven and carefully take the pizza out of the pan with an offset or metal spatula. Let rest on a cooling rack for 3 minutes then slice, serve and enjoy. Repeat steps with the remaining doughball.