If using a mixer: Add the water and yeast to the bowl of your stand mixer. In a separate bowl, mix the flour, sugar and salt. Add the oil to the water and yeast mixture, then add the flour, sugar and salt to the mix. Turn to the lowest speed and mix until the dough comes together, about 4 minutes. 

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.

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.

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

Lightly wet your hands and gently pull the dough from the edges over into the centre of the dough. Repeat with the remaining corners, then cover and rest for 1 hour. Repeat this process twice more.

After the third fold and rest, place your dough on a lightly-floured worktop; use a dough scraper to divide and form five 270-gram dough balls for a puffier crust. (We recommend using a digital scale for maximum accuracy.)

Place the balls in a dough box or on a sheet tray covered with a towel and let them rest in the fridge overnight.

Take your dough balls out of the fridge 3 hours before cooking.

Preheat your Ooni Volt to 340 °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.

Mix crushed tomatoes, sea salt and oregano together in a bowl. Set aside.

Place one dough ball on your lightly-floured work surface and begin pushing the air from the centre out to the edge with your fingers. Stretch the dough into a 12-inch (30-centimetre) base and lay it on your countertop or lightly-floured pizza peel. 

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

Open your oven and slide the pizza off the peel and into the Ooni Volt.

Cook the pizza for 5 minutes. At the 3 minute mark, give the pizza a 90-degree turn in the oven. That way you’ll ensure an even, golden crust.

Remove from the oven when the crust is golden brown and the cheese is melted and bubbly.

Slice, serve and enjoy. Repeat the process with the remaining dough balls.