This recipe would suit a variety of pizza styles, but we think our classic dough would make a great Neapolitan-style base. Whichever recipe you choose, prepare your dough well in advance to ensure it rises at room temperature before firing up your oven.

For the chili:

Pour a little olive oil into your saucepan. Working in batches, brown the beef over medium-high heat (about 8 minutes per batch), then set it aside.

Put the onion and chopped garlic into your saucepan and saute until soft, roughly 6 minutes. Add the browned beef to the pan, along with the cumin, chili powder, dried oregano, black pepper, garlic powder, paprika, cayenne pepper, chipotle and bay leaves. Let the mixture cook for 5 minutes, then add tomatoes and chicken stock. Reduce heat to medium low and simmer for 45 to 60 minutes, stirring occasionally, until thickened.

For the pizza

Fire up your Ooni pizza oven, aiming for 750 to 800°F (370 to 425°C). On a lightly floured surface, stretch one of your dough balls into a 12-inch pizza bases and lay it over a lightly dusted pizza peel. Sprinkle an even layer of mozzarella and cheddar over the top. Spoon the chili onto the pizza, making sure you get a little in each bite while not overloading the dough.

Launch your pizza into the oven, rotating it every 30 seconds to ensure an even bake (about 2 minutes). Take the pizza out of the oven and top with sour cream, Fritos and pickled jalapeños. Slice and enjoy.