1: Add the water, olive oil and yeast to your stand mixer's bowl.

In a separate bowl, mix the flour, sugar and salt, then add to the stand mixer bowl. Turn to the lowest speed and mix until the dough is formed about 4 minutes. 

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

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

3: Dump the dough onto a lightly floured surface and knead with both hands for about 10 minutes — it should be firm and stretchy.

Return the dough to the bowl.

4: Remove the dough and place it in a large bowl.

Cover with a kitchen towel and let rest for 1 hour. After 1 hour, lightly wet your hands and 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.

5: After the third fold and rest, place your dough on a lightly floured counter, then use a dough scraper to divide and form into four 9.5-ounce (250-gram) dough balls.

6: We recommend using a digital scale for accuracy.

7: Place the dough balls in a dough box or cover them with a towel on a sheet tray and let them rest in the refrigerator overnight.

8: Take your dough balls out of the refrigerator 3 hours before cooking.

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

Pre-heat the Steel for at least 30 minutes or up to 1 hour.

10: Mix together crushed tomatoes, fine sea salt and oregano in a bowl.

11: Place one dough ball on your lightly floured work surface and begin pushing the air from the center out to the edge with your fingers.

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

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

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

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

Take out of the oven, then slice, serve and enjoy. Repeat the process with the remaining 3 dough balls.