For the dough

1. In the bowl of a stand mixer or a large bowl if mixing by hand, combine the water and yeast and whisk until the yeast is dissolved.

2. Cover the bowl with plastic wrap or a dish towel and let rest for one hour.

3. After the third fold and rest, place your dough on a lightly floured counter and use a dough scraper to divide it into 4 x 220-gram dough balls — we recommend using a digital scale for accuracy.

4. Grease your pans with softened unsalted butter, then place dough balls in the pans, cover, and refrigerate overnight or up to 24 hours.

5. Remove the dough from the fridge, press the dough out to the edges of the pan and let the dough rest for about two hours or until it’s relaxed and slightly bubbly.

For the pizzas

1. In the meantime, combine crushed tomatoes, salt and oregano in a medium bowl and mix until well combined.

2. Once your dough is ready, preheat the Ooni oven to 315 °C.

3. When the oven is up to temperature, place the pan in the oven and par-bake for 4 minutes or until the dough is lightly browned.

4. Run an offset spatula or a butter knife around the edges of the dough to help it release from the pan after the final bake.

5. Top all the way out to the edges of the pan with 75g sauce, 150g cheese, and a sprinkle of parmesan and place back in the oven for 6-7 minutes or until the cheese is bubbling and the edges of the pizza are crisp and deep golden brown.

6. While the pan is still warm, use an oven glove and a butter knife or offset spatula to release the pizza from the pan (the cheesy edges are the trickiest part to release, but just be gentle and patient as you run your knife around the edges - the pizza will come out).