Add 400 millilitres of water to a large mixing bowl. Break up 2 grams of fresh yeast with your fingers and whisk it into the water. Gradually add the 400 grams of “00” flour, mixing it gently with a spoon to prevent lumps. The final mixture will be a creamy liquid.

Store in a sealable container (or in the bowl covered with a towel or cloth) for 12 hours, ideally at 16 to 18 °C (60 to 65 °F).

In the bowl of a stand mixer, add 450 grams of “00” flour, 8.5 grams diastatic malt (optional), and 1 gram of soy lecithin (optional). Briefly mix, then add your poolish, 1.5 grams of fresh yeast and 127 millimetres of water.

Attach the mixer paddle attachment to the stand mixer and turn it to its lowest speed. Mix for 5 minutes. Replace the mixer paddle with the dough hook. Add the salt and turn the mixer up to the next speed. As it mixes, add the remaining 238 millilitres of water along the sides of the bowl a little bit at a time as it incorporates. Tip: You can fill a clear kitchen-safe squeeze bottle with water for better control when you need to add a little bit at a time.

After 5 minutes, stop the machine. The dough will be very wet and sticky. We suggest you wet your hands (to prevent sticking) and place the dough on the worktop to rest for 10 minutes. Make 3 folds. Using both hands, lift the dough from the center so both ends hang down to the countertop. Let the ends come together and tuck them under several times to form a ball (at least 3 folds). Then use both hands to cup and rotate the ball on the worktop to form a smooth, round-ish ball.

Repeat the stretching process with the dough, then let it rest, covered by a dish towel or cloth at room temperature for 1 hour. After an hour, place the dough (covered) in the fridge to cold ferment for 3 hours.

Tip: Pausing between folds allows the gluten to strengthen, for a better dough structure.

To make the loaves, use a dough scraper to divide the dough into six 270-gram balls. Sprinkle a little semolina on the bottom of the glass of your Ooni Stack (or any covered containers). Repeat the dough stretching and rounding process outlined above for each ball; place each ball in individual containers to rise (covered) for 3 to 4 hours at room temperature before rolling them out.

After about 2 hours, reheat a saucepan over medium heat, then add a drizzle of oil and cook the diced onions until they soften, about 2 minutes. Add the courgette flowers and 100 millilitres of water to the pan. Cover and simmer over low heat, stirring occasionally until the water evaporates and the flowers soften. Remove from the heat and set aside.

To prepare the sweet potato, fill a large pot of water and bring to a boil. Add the potato and cook for 20 minutes. Drain and let cool for 10 minutes. Peel the potatoes (the skin will come off easily using your fingers) then cut it into 5-centimetre strips. In a mixing bowl, drizzle the potatoes with olive oil, season with salt and pepper to taste and toss to thoroughly coat. Place the potatoes on a parchment paper-lined baking sheet and bake in your conventional home oven for 15 minutes at 250 °C (480 °F), or until slightly toasted.

Fill a large pot of water and bring to a boil. Add the Russet potatoes and carrot and cook for 30 minutes, then drain and let dry for 5 minutes.

Fire up your oven, aiming for 380 °C (716 °F) on the stone baking board inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.

Roughly chop the potatoes and carrots and place them in the bowl of the stand mixer. Add the whipped cream cheese, affix the paddle attachment and blend until silky and smooth (you can also do this by hand in a bowl with a rubber spatula). Remove and put aside.

Liberally dust your worktop with semolina flour. Turn 1 dough ball out of the proofing container and onto the semolina. Use the fingertips on both hands to evenly dimple and press out the dough. Flip and repeat 3 times until the dough is ¾ the length of the pan, about 23 centimetres. Repeat this process with the other 5 dough balls.

Evenly coat the bottom of the long pizza pan with olive oil, shake off any excess semolina and place one stretched-out piece of dough in the pan. Liberally drizzle olive oil over the surface of the dough in a zigzag fashion then lay a second dough on top so the two are “kissing.” (The oil in between the stretched-out dough will ensure they separate after baking.)

When ready to bake, turn the flame to the lowest setting. Place the pan in the oven and bake for 8 to 10 minutes. Carefully retrieve the pan with your Ooni gloves and transfer the bread to a baking rack to cool for 2 minutes. While cooling, repeat the baking process twice more for a total of 3 sandwiches. When all loaves are ready, spread the potato and carrot cheese mixture evenly on the bottom of the bread.

Layer the bacon on top of the spread. Use a kitchen torch to gently render and crisp the meat. If you don’t have a kitchen torch, you can achieve the same effect by firing the bacon in a cast-iron skillet in an Ooni oven or under the grill in a conventional home oven for 1 to 2 minutes. If you prefer crispy bacon or are concerned about eating undercooked pork, follow the manufacturer’s cooking instructions. 

Top the bacon with 4 to 5 slices of ​​mozzarella, enough sweet potatoes to cover the cheese and 4 to 5 courgette flowers. Place the second piece of bread on top, gently press down and place the sandwich back on the long pizza pan. Place in the oven to bake with the flame at the lowest setting for 2 to 3 minutes so the filling warms and melds together.

Remove from the oven, quarter, serve immediately and enjoy!

Repeat the steps for the remaining 2 pizzas.