• Before you begin, if you want to do a slow ferment to develop more flavor in the dough, decrease the yeast to 0.75 grams or 1/4 teaspoon. The smaller amount of yeast will allow you to ferment the dough for up to 72 hours and develop more flavor.

Mix the Dough:

• Add the water to a large mixing bowl (or use the bowl of a stand mixer)  and stir in the salt until it dissolves. 
• Stir in approximately 1 to 1-1/2 cups of flour. It will look like a thin crepe batter at this point. (The small amount of flour provides a buffer between the salt and the yeast). 
• Stir in the yeast (if you plan to cold ferment the dough for 72 hours, reduce the yeast to 1/4 teaspoon or 0.75 grams). 
• Gradually add the rest of the flour in 1/2 to 1 cup increments. Stir well between additions. Adding the flour slowly gives it time to absorb the water. If there is any flour that does not get incorporated, you can knead it into the dough in the next step. 

Knead the Dough:

• Transfer the dough to the countertop and knead until smooth (or use a stand mixer). The dough will seem dry at first but it will start to come together as you knead it. It will take about 10 to 20 minutes to knead the dough until it gets to a smooth consistency. If the dough seems sticky, dust the countertop with some flour. 

Bulk Ferment the Dough:

• Place the dough in an oiled bowl and cover it with a damp towel. 
• Let the dough rest in a warm, dry area for 2 to 4 hours (or in the fridge for 24 to 72 hours if you want to do a slow ferment). 

Divide and Proof the Dough:

• Divide the dough into 2 to 4 equal portions and shape each portion into a round ball. 
• Place the dough balls on a tray. Coat them in a thin film of olive oil and cover them with plastic wrap. Let them sit at room temperature for 2 to 4 hours or until doubled in size. 
• At this point, you can either make your pizzas, or freeze the dough balls for up to three months. 

Make the Pizza:

• To make pizza, place each dough ball on a floured surface and use your fingers to push and stretch the dough into pizza rounds (or any shape you want). 
• Top the dough with toppings of choice and transfer it to a lightly floured pizza peel.
• Make sure the pizza moves freely on the pizza peel when you shake it back and forth. If it doesn’t move freely, lift the edges and add a dusting of flour under the pizza or lift the edge and blow a puff of air under the pizza. 
• Slide the pizza into the Ooni pizza oven (or other outdoor pizza oven) and bake at 700° to 900°F for 1 to 2 minutes. Turn the pizza ever 20 to 30 seconds to ensure it cooks evenly.