1: Prepare your pizza dough ahead of time.

Our guide to making the perfect New York Style Pizza Dough covers everything you need to know.

2: Prepare your sauce at least 1 hour before you’re ready to start cooking your pizza.

For a more intense flavour, start the day before and leave in the refrigerator overnight.

3: To make the sauce, simply mix all the sauce ingredients together with a butter knife in a bowl.

Using a butter knife instead of a spoon prevents the sauce splashing and getting on your clothes! Cover and leave in the refrigerator to infuse, this sauce is not cooked.

4: Now it’s time to prepare your toppings.

Instead of a grater, use a food processor to prepare the pecorino cheese. This coarser cut helps stop the cheese from completely melting, and helps develop a stronger flavour overall.

5: Measure out your oregano and chili flakes, making sure to rub the dried oregano between your fingers to release the essential oils.

6: Neatly place the leaves in a pile on top of each other and then roll lengthwise into a tight cigar shape.

Use a sharp serrated paring knife to carefully slice the leaves as finely as you can. Place the shredded leaves in a small bowl and separate them with your fingers.

7: Fire up your pizza oven.

Aim for 680˚F (360˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Infrared Thermometer.

8: Using a small amount of flour or fine semolina, dust your pizza peel.

On a dusted work surface, begin to stretch the pizza dough ball out as you normally would, but aim for a much thinner crust than traditional Neapolitan pizza. Lay the stretched base on your pizza peel.

9: Top first with your mozzarella slices, aim for the majority placed round the outside, with a couple in the middle.

Dollop your sauce over the pizza and the cheese, then level it out with a large metal spoon. If you fancy, throw over a couple of pepperoni slices for a meat pizza.

10: Slide the pizza off the peel and into your Ooni pizza oven.

Immediately turn the oven off, or, if using wood – reduce the flame before launching your pizza. Set a timer for 90 seconds, turn the pizza, then set another timer for 90 seconds. Return the flame to low and cook for a further 3 minutes, making sure to turn the pizza regularly to ensure an even cook. This method ensures your pizza is cooked with the signature crispy base of a New Jersey pie.

11: Transfer the pizza to a wooden serving peel and garnish to finish; first sprinkle the oregano and pepper flakes over the pizza, concentrating a little more on the centre.

Then add your coarse pecorino, shredded basil, and finally – a generous drizzle of garlic oil.

12: Slice the pizza into 8, put your feet up, grab a slice and hit play on your favourite movie.