Note
For the pizza dough
1. 1 to 2 days before cooking, pour the water into the bowl of a food processor.
2. Add the two flours to the bowl and start kneading at a slow speed for about 10 minutes.
3. To see if the dough is sufficiently kneaded, do a test by stretching the dough with your fingers.
4. The next day, remove the dough from the fridge.
5. On a lightly floured surface, roll out the dough into 4 pieces of 250 grams each, using a dough scraper.
For the ratatouille
1. Place each vegetable on a separate plate, drizzle with olive oil and season with salt and pepper.
2. Heat the Ooni oven to 200°C, checking the temperature of your baking stone quickly, accurately and from a safe distance with an infrared thermometer.
3. Transfer the diced aubergine to the grizzler pan, spreading evenly over the entire pan.
4. Once the aubergine is cooked, transfer to a dish, set aside and do the same with the courgette, then the pepper with the onions and garlic.
5. Mix all the cooked vegetables (aubergine, courgette, pepper, onion and garlic) on the grill pan, and then add the tomatoes; sprinkle with herbs and put back in the oven at 220°C for 10 minutes.
6. Remove the vegetables from the oven, set aside.
For the tomato sauce
1. In a thick-bottomed saucepan, pour in the tomato sauce.
For the assembly
1. Raise the temperature of the oven to 400°C - use an infrared thermometer to get the most accurate reading of your stone temperature.
2. Take a dough ball and place it on a floured work surface.
3. Top the dough with a ladleful of the tomato sauce and drizzle with olive oil.
4. Transfer the pizza to a lightly floured, perforated peel, shake gently to remove excess flour and then launch the pizza into the oven.
5. To ensure even cooking, turn the pizza after 1 minute using the turning peel.
6. Remove the pizza and transfer to the bamboo pizza board.
7. Cut, serve and enjoy!.