This might not be your all-time favourite pizza, but if you wake up and decide you want a pizza party tonight, this is your best shot. Mix in the morning, bake in your Ooni for dinner. Slept late? Bump up the yeast a bit and lower the salt slightly.
Weigh 293g water at 32–35°C. Dissolve 14.2g salt in the water. Dissolve 0.3g instant yeast in a small amount of water and add to bowl. Add 473g 00 flour and mix by hand until combined. Use the pinch-and-fold method: pinch the dough in pieces, then fold back together. Repeat for 30–60 seconds.
Cover the bowl and rest for 20 minutes to allow the flour to hydrate.
Knead briefly on a lightly floured surface until smooth. Shape into a ball and return to an oiled bowl. Cover tightly.
Leave at room temperature (21–23°C) for 2 hours until noticeably risen.
Turn out onto a lightly floured surface. Divide into 3 equal pieces. Shape each into a tight ball by folding the edges under and sealing the seam. Place on a floured tray, dust with flour and cover with plastic wrap.
Leave the dough balls at room temperature for 6 hours. They should become puffy and relaxed. If storing overnight, refrigerate after 4 hours and bring back to room temperature 45 minutes before baking.
Fire up the Ooni to 450–500°C and let the stone fully heat through, about 30 minutes.
Stretch each ball by hand on a floured surface — do not use a rolling pin. Top the pizza and launch it onto the hot stone. Rotate once during baking; remove after 60–90 seconds once golden and leopard-spotted underneath.