In a glass, activate the yeast in the warm milk with a pinch of sugar. Stir and set aside for 5 minutes at room temperature, around 19 to 20° C (66-68° F); if using instant dry yeast, simply mix it directly with the flour.

If using a mixer: Attach the paddle and add the flour, sugar and salt. Mix on slow speed for a few seconds, then add the yeast diluted in the milk. Attach the dough hook and knead on slow speed for 7 to 10 minutes until the dough becomes elastic. Add half the olive oil, still kneading at slow speed, for 1.5 to 2.5 minutes, then add the remaining half for another 1.5 to 2.5 minutes, or until the dough comes away from the sides of the bowl.

If mixing by hand: add yeast and milk mixture to the flour, sugar and salt and knead for 15 to 20 minutes until the dough becomes smooth and elastic. Add half the olive oil and continue to knead for 5 minutes, then add the remaining half and knead for another 5 minutes, or until the dough comes away from the sides of the bowl.

Form a ball in the bowl of the food processor or bowl and let it rise at room temperature covered with a cloth for at least 1 hour (or until it doubles or triples in volume).

Boil the water and sugar in a large cast-iron pan (or saucepan) using a probe thermometer to measure the temperature of the mixture. When the syrup reaches 19 to 20° C (240° F), add the almonds and red colouring.

Tip: add less food colouring than you think you need, then add more if you want a deeper pink colour.

Without stopping, stir with a wooden spoon for about 20 minutes. The sugar will become lighter (and turn pink instead of red) as it melts and caramelises. 

Before the sugar is completely melted, remove the almond mixture from the heat so that the pink pralines remain crisp; spread them out on a baking sheet covered with parchment paper.

Let cool for about 1 hour; make sure the pralines are at room temperature before storing in an airtight box away from moisture.

Preheat your Ooni oven. Aim for 300° C (572° F) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

Break up your pralines into small pieces; they should be easy to sprinkle, but not too fine or powdery. 

Add fine semolina to your work surface and pizza peel, divide your ball of dough into 6 pieces and roll out each piece into an oval shape of 10 inches (25 centimetres) long.

Place one pide on your peel; take 2 spoonfuls of Isigny cream or crème fraîche and spread over the dough, making sure to leave a space of ½ inch (1 centimetre) between the edges.

Add the ½ teaspoon of crushed verbena berries and 3½ tablespoons (50 grams) of pink pralines. Form a raised side all around the pide by folding in the perimeter by about ½ inch (1 centimetre), then pinch the ends to give it a boat-like shape. Repeat for each pide.

Tip: If you wind up with too much pink praline, they can be stored in an airtight container. You can also use them in many different pastries, custards or even eaten as-is.

Launch the pide into the oven; cook for 2 minutes, making sure to turn every 20 seconds or so to ensure an even bake. 

Tip: The dough will cook at the same speed as the pralines melt and colour.  Pink pralines melt very quickly under high heat (like caramel), so be sure to keep a close eye on them.

Remove the pide from the oven. Repeat the same process for the remaining pides, let cool, serve and enjoy!