1. In a bowl, add the flour, yeast, salt and warm water.
Mix together to combine, then add the olive oil and knead until a sticky dough forms. Cover with a tea towel and leave to prove for 18 hours overnight at room temperature.
2. Once the pizza dough has proved, fire up your Ooni pizza oven.
Once the pizza dough has proved, fire up your Ooni pizza oven. Aim for 500˚C (932˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.
3. Brush your Ooni Skillet Pan with a little olive oil.
Brush your Ooni Skillet Pan with a little olive oil. Lightly oil your fingers and place the dough in the pan. Gently push the dough into the edges of the pan, until the entire base is covered.
4. Spread the pizza sauce evenly across the pizza base, and top with the mozzarella and pepperoni.
5. Reduce the flame of your pizza oven to a minimum, and place the pan at the front of the oven.
Cook for 10-15 minutes, making sure to rotate the pan every couple of minutes for an even cook.
6. Once golden brown and crispy, turn off the oven completely and allow the pan to rest on the hot stone for a few minutes – the heat from the hot stone will ensure a delicious crispy base.
7. Remove the pan from the oven and carefully slide the pizza out.
