This recipe suits a low-hydration dough that’s easy to work with, so Ooni’s classic pizza dough is a great fit. Prepare your dough in advance and allow it to reach room temperature before stretching.

Fire up your Ooni pizza oven. Aim for 400°C on the baking stone. Use the infrared thermometer to quickly and accurately check the temperature.

On a lightly floured surface, gently slice halfway through the dough ball so two corners are formed. Use your fingers to push the air out from the center into the corners, just as you normally would, but begin to shape the two points outward into an ‘L’ shape. . As you continue to stretch, use your fingers to press the dough into a smooth boot shape, using the guide below as a reference. Don’t attempt to thin out the dough too much, it’ll be much easier to par-bake with a thicker base.

Once you’re satisfied with your boot shape, transfer the dough to a lightly floured peel. Distribute your ice cubes evenly across the dough, then carefully slide the pizza off the peel and into the oven. Try to prevent the ice cubes from sliding off the pizza (and use a long pair of metal tongs to reposition them if this proves impossible.).

Watch the dough closely as it cooks, using gloves and metal tongs to move the ice cubes around the dough as they melt. Turn the pizza every 30 seconds for 90 seconds, until the crust turns golden brown.

Remove the pizza and dab away any excess moisture. Spoon the vanilla pudding or custard over the top, spreading the mixture evenly over the base. (Leave a few centimeters at the edges for the crust.) Top with strawberries, layering the slices in a fish scale pattern. Adorn with your favorite chocolate candy, then pipe whipped cream in a thick line at the top of the shoe to represent the fluffy white lining of Santa's boot. Note: This step is a great way to get small hands involved with the decorating!

Slice into 6 portions however you see fit and serve right away. Enjoy!