Proofing

• Mix flour, salt, yeast thoroughly
• Add water, oil and knead in mixer for 8 minutes
• Let dough rest 30 minutes
• Knead 60 seconds
• Rest 60 minutes
• Split into 500g balls
• Ball dough and place each in an olive-oiled Tupperware
• Place Tupperware in fridge for ~24 hours
• Remove from fridge ~3 hours before baking

Preparing dough for toppings

• Cover peel in breadcrumbs
• Place dough into a flour bath in a large circular pan
• Stretch dough to size of pan
• Place dough on floured counter, stretch to full size
• Put dough on top of peel, stretch again as needed

• Slice the tomatoes in the can with a knife
• If watery: Pour the can out into a colander and allow it to drain a bit
• Pour into a food mill and grind
• Add salt, oregano, garlic. Mix well.

• Prepare dough and sauce
• Add sauce, mozzarella, pecorino romano, toppings, olive oil

If using Ooni:

• You're going to want to get an aftermarket 3/8" to 1/2" pizza steel and a door for your Ooni
• Preheat oven for 30 minutes – Aim for surface temperature of 650℉.
• Reduce Ooni to "secret low" (press the knob in and turn it clockwise past the ignition). Aim for the boundary between a blue and red flame.
• Launch your pizza! Keep it roughly centered on the plate. Rotate 1/4 turn every 90 seconds for ~9 minutes. Close door when not rotating.

If using home oven:

• Get your steel plate as hot as you can get it – you may need to use the broiler. You want to get to at least 550℉. Preheat for 45 minutes to an hour.
• Launch the pizza
• Rotate 1/4 turn every 90 seconds for ~9 minutes.
• At 5 minute mark: Turn on broiler

Regardless of cooking method:

• Move to cooling rack for a minute before cutting