Note
1. Fill a bowl with lukewarm water and add the active dry yeast.
2. If using a stand mixer, add the water and yeast to the bowl.
3. If mixing by hand, stir with a wooden spoon until a dough starts to form.
4. Dump the dough onto a lightly floured surface and knead with both hands for about 10 minutes — until it’s firm and stretchy.
5. Cover with a dish towel and let rise in a warm place for about 2 hours, or until doubled in size.
6. Place the dough on a lightly floured work surface and use a dough scraper to divide it into four 9-ounce (250-gram) balls — we recommend using a digital scale for accuracy.

7. Shape each piece of dough into a ball.
8. To make the sauce, mix together all ingredients in a bowl and set aside until ready to bake.
9. Place your Ooni Pizza Steel 13 in your conventional oven, and preheat to 275°C (530°F), or to its highest temperature.
10. Place a dough ball on your lightly floured work surface then use your fingers to push the air from the centre out to the edges.

11. Top each pizza with ½ cup (80 grams) of tomatoes, 1 ¼ cup (100 grams) mozzarella, and 2 tablespoons (10 grams) of Parmesan.

12. Open your oven, then slide the pizza off of the peel and onto the Ooni Pizza Steel 13.

13. Cook the pizza for 5 to 6 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
