1. Add the water, olive oil and yeast to your stand mixer's bowl.

2. If mixing by hand, stir ingredients with a wooden spoon until the dough starts to form.

3. Dump the dough onto a lightly floured surface and knead with both hands for about 10 minutes — it should be firm and stretchy.

4. Remove the dough and place it in a large bowl.

5. After the third fold and rest, place your dough on a lightly floured counter, then use a dough scraper to divide and form into four 9.

6. We recommend using a digital scale for accuracy.

7. Place the dough balls in a dough box or cover them with a towel on a sheet tray and let them rest in the refrigerator overnight.

8. Take your dough balls out of the refrigerator 3 hours before cooking.

9. Place your Ooni Pizza Steel 13 in your conventional oven then preheat to 275°C (530°F) (or its highest temperature).

10. Mix together crushed tomatoes, fine sea salt and oregano in a bowl.

11. Place one dough ball on your lightly floured work surface and begin pushing the air from the center out to the edge with your fingers.

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

13. Open your oven and slide the pizza off the peel and onto the Ooni Pizza Steel 13.

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