1 to 2 days before cooking, pour the water into the bowl of a food processor. Mix in the yeast with a spoon. 

Add the two flours to the bowl and start kneading at a slow speed for about 10 minutes. Add the salt and knead for another 5 minutes or until the dough is homogeneous, smooth and elastic. 

Tip: If mixing by hand, stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the dough comes together in a ball.

To see if the dough is sufficiently kneaded, do a test by stretching the dough with your fingers. If a veil forms without the dough tearing, the dough is ready. Cover and let rest at room temperature for 1 hour, then put in the fridge at 4°C for 24 hours.

The next day, remove the dough from the fridge. Let the dough rest for 1 hour to reach room temperature, then transfer to a work surface. Stretch the dough as much as possible with your fingers. If the dough sticks, use a spatula to lift the dough without adding flour. Fold the dough over itself as if folding a cloth. This will help introduce air into the dough and get a nice honeycombed crust. 

On a lightly floured surface, roll out the dough into 4 pieces of 250 grams each, using a dough scraper. Flour and place the dough pieces in a covered container for 2 to 4 hours.  

Place each vegetable on a separate plate, drizzle with olive oil and season with salt and pepper.

Heat the Ooni oven to 200°C, checking the temperature of your baking stone quickly, accurately and from a safe distance with an infrared thermometer

Transfer the diced aubergine to the grizzler pan, spreading evenly over the entire pan. Roast for about 20 minutes or until aubergine is tender and golden. For even cooking, stir halfway through, as the oven is hotter at the bottom. 

Once the aubergine is cooked, transfer to a dish, set aside and do the same with the courgette, then the pepper with the onions and garlic.

Mix all the cooked vegetables (aubergine, courgette, pepper, onion and garlic) on the grill pan, and then add the tomatoes; sprinkle with herbs and put back in the oven at 220°C for 10 minutes. 

Remove the vegetables from the oven, set aside. 

In a thick-bottomed saucepan, pour in the tomato sauce. Add the herbs, sugar, peeled garlic clove, a dash of olive oil and salt and pepper to taste. Mix, cover and simmer over low heat for 15 minutes. 

Raise the temperature of the oven to 400°C -  use an infrared thermometer to get the most accurate reading of your stone temperature. 

Take a dough ball and place it on a floured work surface. Roll out the dough with floured fingers from the centre to the edges to push out the air and create nice edges that will puff up in the oven. 

Tip: Do not use a rolling pin to roll out Neapolitan dough. The rolling pin will crush any air that has formed in the dough during the rising process. Pushing the air out with your fingers will give the pizza the thick edges typical of Neapolitan pizza. 

Top the dough with a ladleful of the tomato sauce and drizzle with olive oil. 

Transfer the pizza to a lightly floured,  perforated peel, shake gently to remove excess flour and then launch the pizza into the oven.

To ensure even cooking, turn the pizza after 1 minute using the turning peel. Close the oven door and cook for another 30 seconds to 1 minute, depending on the thickness of the dough. 

Remove the pizza and transfer to the bamboo pizza board. Cover the pizza with ratatouille à la provençale and sprinkle with a few thyme leaves.

Cut, serve and enjoy!