Note
1: In a saucepan over medium heat, bring the water with salt and sugar to a boil and stir until both are completely dissolved.
Take the saucepan off the heat; add white wine vinegar, stir, and let the mixture cool slightly. Set aside.
2: Wash and chop the dill, keeping the leaves in a small bowl.
Set aside. Wash the cucumbers and cut into 0.5-centimetre thick slices.
3: Place your dill and cucumbers into a glass jar; add the brine water.
4: In a medium bowl, whisk together the mayonnaise, mustard, hot honey and lemon juice.
Fill your squeeze bottle with the hot honey mustard mixture.
5: Fire up your Ooni oven.
Aim for 400 °C to 450 °C on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.
6: In a medium saucepan, bring enough salted water to cover the hot dogs to a boil.
Reduce the heat so that the water is hot, but not boiling, then add the hot dogs; cook for around 10 minutes.
7: Place a pizza dough ball on a lightly-floured work surface and press air lengthwise from the centre of the dough into the crust, creating an indentation the length and width of your hot dog.
8: Transfer the stretched dough to a lightly dusted peel; add 40 grams of the cheddar to the middle of the dough to prevent it from rising during the bake.
9: Launch the dough into the oven.
Cook for 1 minute, turning once halfway to ensure an even bake.
10: Remove from the oven; add the hot dog.
Reduce the flames to a minimum, then launch the bun and hot dog and bake for another 20 to 30 seconds.
11: Remove from the oven, top with ketchup, mustard, pickles, crispy onions and garnish with chopped dill (optional).
12: Repeat the steps for the remaining pizza dogs, serve and enjoy!
