1: Preheat your oven, aiming for 425 °C.

Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

2: Slice the capsicums and onions into thin strips.

Toss with olive oil and salt and place on a baking sheet and put it in the oven.

3: Cook until soft and slightly browned, removing the pan from the oven (wearing your Ooni pizza gloves) and using a spatula to stir for about 8 minutes.

Tip: If you want to cook your capsicums and onions on your stove, simply heat the olive oil over high heat in a medium pan, then add the capsicums, onions, salt and oregano and cook until softened.

4: Increase the heat on your oven, aiming for 450  to 500 °C, again using your infrared thermometer to check the temperature of the middle of the stone.

5: Place a dough ball on your lightly-floured work surface.

Push the air from the centre out to the edge with your fingers. Stretch the dough out to a 12-inch (30-centimetre) round base; keep your dough on the worktop, or lay the stretched dough over your lightly-floured pizza peel.

6: Using a spoon, spread the crème fraîche over the dough, making sure to leave 2 ½ centimetres around the edge for the crust.

Top with thinly sliced pieces of garlic. 

7: Add the mozzarella in small pieces, spreading evenly over the dough.

Top with the thinly sliced ribeye, provolone, capsicums and onions and sprinkle with Parmesan to finish.

8: Launch your pizza into the oven.

Cook your pizza for 1 to 2 minutes, turning every 20 seconds to ensure an even cook.

9: Remove from the oven, slice and enjoy.