In the bowl of a stand mixer or a large bowl if mixing by hand, combine the water and yeast and whisk until the yeast is dissolved. Set aside. In a medium bowl, mix the flour and salt together. Add the flour mixture and butter to the water mixture and mix on medium-low for 4-6 minutes or until smooth. If mixing by hand, combine the ingredients thoroughly with a wooden spoon or your hands. Once combined, remove the dough from the bowl and knead until smooth and elasticy, about 10 minutes.

Cover the bowl with plastic wrap or a dish towel and let rest for one hour. After 1 hour, lightly wet your hands and begin to gently lift the edge of the dough and fold it over the centre. Do this on 4 sides, like folding an envelope, 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 4 x 220-gram dough balls — we recommend using a digital scale for accuracy.

Tip: If you ever have a small amount of dough left over after making your dough balls, don’t worry! You can either toss it in the compost bin or make one of your dough balls slightly larger. 

Grease your pans with softened unsalted butter, then place dough balls in the pans, cover, and refrigerate overnight or up to 24 hours.

Tip: You’ll need to pull your dough out of the refrigerator about two hours before you want to cook, so plan accordingly!

Remove the dough from the fridge, press the dough out to the edges of the pan and let the dough rest for about two hours or until it’s relaxed and slightly bubbly. 

In the meantime, combine crushed tomatoes, salt and oregano in a medium bowl and mix until well combined. 

Once your dough is ready, preheat the Ooni oven to 315 °C (600 °F). Use an infrared thermometer to quickly and accurately check the temperature of the stone. If cooking on an Ooni Volt, balance the heat to be 70% on the stone. 

When the oven is up to temperature, place the pan in the oven and par-bake for 4 minutes or until the dough is lightly browned.

Run an offset spatula or a butter knife around the edges of the dough to help it release from the pan after the final bake.  

Top all the way out to the edges of the pan with 75g sauce, 150g cheese, and a sprinkle of parmesan and place back in the oven for 6-7 minutes or until the cheese is bubbling and the edges of the pizza are crisp and deep golden brown.

While the pan is still warm, use an oven glove and a butter knife or offset spatula to release the pizza from the pan (the cheesy edges are the trickiest part to release, but just be gentle and patient as you run your knife around the edges - the pizza will come out). Place the pizza on a cooling rack so it stays crispy. Repeat with the remaining dough balls and enjoy!