1: In a saucepan over medium heat, bring the water with salt and sugar to a boil and stir until both are completely dissolved.

Take the saucepan off the heat; add white wine vinegar, stir, and let the mixture cool slightly. Set aside. 

2: Wash and chop the dill, keeping the leaves in a small bowl.

Set aside. Wash the cucumbers and cut into 0.2-inch (0.5-centimetre) thick slices. 

3: Place your dill and cucumbers into a glass jar; add the brine water.

4: In a medium bowl, whisk together the mayonnaise, mustard, hot honey and lemon juice.

Fill your squeeze bottle with the hot honey mustard mixture.

5: Fire up your Ooni oven.

Aim for 400 °C to 450 °C (750 °F to 850 °F) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone. 

6: In a medium saucepan, bring enough salted water to cover the hot dogs to a boil.

Reduce the heat so that the water is hot, but not boiling, then add the hot dogs; cook for around 10 minutes.

7: Place a pizza dough ball on a lightly-floured work surface and press air lengthwise from the centre of the dough into the crust, creating an indentation the length and width of your hot dog.

8: Transfer the stretched dough to a lightly dusted peel; add 40 grams of the cheddar to the middle of the dough to prevent it from rising during the bake.

9: Launch the dough into the oven.

Cook for 1 minute, turning once halfway to ensure an even bake.

10: Remove from the oven; add the hot dog.

Reduce the flames to a minimum, then launch the bun and hot dog and bake for another 20 to 30 seconds.

11: Remove from the oven, top with ketchup, mustard, pickles, crispy onions and garnish with chopped dill (optional).

12: Repeat the steps for the remaining pizza dogs, serve and enjoy!