1. Mix the dough ingredients in a large bowl to form a shaggy dough.
2. With wet hands, stretch and fold the dough onto itself in the bowl 6 to 8 times, rotating a quarter turn each time.
3. Place the dough into a well-oiled pan right after the last set of stretch and folds.
4. Fire up your gas-powered Ooni Pizza Oven on high for 10 minutes, aiming for 550 to 600°F (287 to 315°C).
5. Generously drizzle olive oil on top of the risen dough.
6. Turn the oven to its lowest setting and place the pan in the oven.
7. Turn off the flames and cook in the residual heat for another 3 to 4 minutes until the base has set.
8. Remove the pan and return the oven to its highest setting.
9. In a blender or food processor, blend the plum tomatoes and tomato pesto until a smooth purée forms.
10. On the parbaked crust, layer the meats, then top them with mozzarella, Cheddar, and grated Pecorino Romano.
11. Turn the oven to its lowest flame and place the pan inside.
12. Remove the pan and gently loosen the edges with a fish spatula or a knife to keep the cheese crown intact.