• 485g lukewarm water
• 710g flour
• 14g salt
• Half a teaspoon instant yeast
• Half a teaspoon caster sugar or honey
• One can of very good Italian tomatoes
• A teaspoon of dried oregano (I particularly like Mexican oregano)
• One garlic clove
• A tablespoon of olive oil
• Parmesan
• Salt
• Pepper
• Semolina or polenta
• Knees

The day before you want to have pizza, combine the water, yeast and sugar or honey in the bowl of the stand mixer. Add the flour and salt on top, then mix with the hook attachment on medium for a good 15-20 minutes. We’re looking for a smooth, elastic dough. That means there shouldn’t be any shaggy tears on its surface when stretched, and it should unhook cleanly in a loop from the mixing attachment. This is a 66-68% dough.

With wet hands, remove from the mixing bowl and put into a different large bowl. Use your hands to coax it into as close to a ball as you can, cover with a damp tea towel and set aside to rise overnight. If you have time before bed, use wet hands again to fold each corner of the dough (I know it’s a circle, just choose a place to start and base your corners on that) into the centre, then flip over and re-cover.

The morning you want pizza, knock back the dough and remove it from the bowl onto a lightly floured work surface or large board. Use the scale to weigh out five 240g-ish pieces of dough. It’ll be slightly sticky, so use the dough scraper. Try not to add loads of flour, but a light dusting will likely be necessary. Shape each piece into a ball by drawing the outside edges together – you’re trying to create tension on top and the sides, with a sealed seam on the bottom. Reflour the work surface or board and place each ball a good inch or two away from its neighbour. Dust the top of the balls with flour and lay cling film over all, then a tea towel on top of that. Leave to rise for 7-8 hours.

Forty minutes before you want pizza, uncover the Ooni, turn it on to max and let it heat up. Meanwhile, make your sauce by mixing the tomatoes, the oil, the oregano, a good glug of olive oil, the microplaned garlic clove and about two tablespoons of grated Parmesan together with salt and pepper to taste. Make it assertive but not too salty.

When you’re ready to cook, pour semolina or polenta out in a circle on the work surface and reserve more to dust the peel. Use the dough scraper to flip a dough ball onto the pile of semolina on the work surface, then confidently turn it over so both side are dusted. Stretch, being careful not to tear, until you have a decent sized pizza circle. This will take seconds and very little effort on your part – let gravity do the work. Lay the pizza on the peel and top with the sauce and whatever knees you fancy. Once it’s topped, make sure it moves smoothly on the surface of the peel. If it sticks at all, you’re going to have a fucked up pizza. Any sticky spots should be lifted gently and dusted underneath with more semolina.

Launch, cook for 90 seconds or so, turning decisively after the first 30 seconds to keep the most charred spots closer to the cooler opening to the oven. Eat.