Note
1: Fill a bowl with lukewarm water and add the 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 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. 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 and cover with a dish towel and let rise in a warm place for about 2 hours, or until doubled in size.
4: Place the dough on a lightly-floured work surface and use a dough scraper to divide it into six 9-ounce (250-gram) balls — we recommend using a digital scale for accuracy.
5: Shape each piece of dough into a ball.

6: Place the dough balls in a sealable dough box, or on a baking sheet covered with a dish towel.
Place at room temperature for 6 hours, or in the refrigerator overnight. Pull from the refrigerator 4 hours before you want to use the dough.
7: Preheat your Ooni Volt to 450 °C (850 °F).
When it has reached the desired temperature, turn your heat distribution dial to 100% towards the roof of your oven.
8: 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.
9: Mix crushed tomatoes and salt together in a bowl.
Set aside.
10: Top each pizza with 80 grams of tomatoes, 100 grams mozzarella, 4 to 5 basil leaves and 5 grams extra virgin olive oil.

11: Open your oven, then slide the pizza off of the peel and into the Ooni Volt.
12: Cook the pizza for 1 to 2 minutes, or until the crust is golden brown and the cheese is melted and bubbly, turning every 20 seconds or so to ensure an even bake.
13: Remove the pizza from the oven, then slice, serve and enjoy.
Repeat with the remaining 5 dough balls.