For the dough:

1. Fill a bowl with lukewarm water and add the active dry yeast. Use a whisk or fork to thoroughly mix until blended. In a separate bowl, combine the flour and salt, then add it to the water and yeast mixture.

2. If using a mixer: Fit the mixer with the dough hook and pour the flour and yeast mixture into the bowl. Turn the machine on at a low speed for 4 minutes, or until the dough is formed. Cover the dough with a dish towel and leave to rise in a warm place for about 2 hours, or until doubled in size.

   If mixing by hand: Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the dough comes together in a ball. Dump the dough onto a lightly floured surface and knead with both hands for about 10 minutes or until it’s firm and stretchy. Return it to the bowl. Cover with a dish towel and let rise in a warm place for about 2 hours, or until doubled in size.

3. Place the dough on a lightly floured work surface and use a dough scraper to divide it into four 250-gram balls. We recommend using a digital scale for accuracy.

   

4. Shape each piece of dough into a ball. Place the dough balls in a sealable dough box, or on a baking sheet covered with a dish towel, then let them rest for 90 minutes. 

5. To make the sauce, mix together all ingredients in a bowl and set aside until ready to bake.

6. Preheat your Ooni Volt to 650 °F (275 °C). When it has reached the desired temperature, turn the heat distribution dial so that most of the heat is coming from the lower heating element. Stop turning when you have 3 bars visible on the lower heating element and the remainder on the top heating element.

   Tip: You can use the boost function to bring your stone up to temperature more quickly.

7. Place a dough ball on your lightly floured work surface then use your fingers to push the air from the center out to the edges. Stretch the dough out into a 30 centimeter base and leave it on the countertop or lay it over your lightly floured pizza peel. 

8. Top each pizza with 80 grams of tomatoes, 100 grams mozzarella and 10 grams of Parmesan.

   

9. Open your oven, then slide the pizza off of the peel and into your Ooni Volt. 

10. Cook the pizza for 5 to 6 minutes, or until the crust is golden brown and the cheese is melted and bubbly. At the 3 minute mark, give the pizza a 90-degree turn to ensure an even crust.

    

11. Remove the pizza from the oven, then slice, serve and enjoy. Repeat with the remaining 3 dough balls.