This recipe would suit a variety of pizza styles, but Dan’s Everyday Dough is obviously a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before heating your oven.

Fire up your Ooni pizza oven. Aim for 500°C on the stone baking board inside. Use the thermometer to quickly and accurately check the temperature of the stone before launching.

On a lightly floured surface, stretch out your dough to 12 inches (30cm), then transfer to a lightly floured peel. Spoon the tomato sauce evenly over the pizza dough all the way to the edge of the raised border. Distribute the mozzarella, olives, pine nuts, and raisins evenly. Shave the garlic over the top using a truffle shaver or sharp knife to 1 to 2 millimeters thick slivers. Drizzle with olive oil.

Slide the pizza off the peel and into your oven. Cook for 1 to 2 minutes, turning the pizza regularly to ensure an even cook.

Remove the cooked pizza and garnish with fresh basil, and if using, a drizzle of chile oil. Slice into 6 pieces and serve immediately.