1: In the bowl of a stand mixer (or a large bowl if mixing by hand) combine the water and yeast and whisk until the yeast is dissolved.

Set aside. In a medium bowl, mix the flour and salt together. Add the flour mixture and butter to the water mixture and mix on medium-low for 4 to 6 minutes or until smooth. If mixing by hand, combine the ingredients thoroughly with a wooden spoon or your hands. Once combined, remove the dough from the bowl and knead until smooth and elastic, about 10 minutes. 

2: Cover the bowl with plastic wrap or a dish towel and let rest for 1 hour.

After 1 hour, lightly wet your hands with water and begin to gently lift the edge of the dough and fold it over the center. Do this on all 4 sides, like folding an envelope, then cover and let rest for 1 hour. Repeat this process 2 more times.

3: After the third fold and rest, place your dough on a lightly floured counter and use a dough scraper to divide it into four 220-gram dough balls — we recommend using a digital scale for accuracy.

Tip: If you have a small amount of dough left over after making your dough balls, don’t worry!

4: Grease your pans with softened unsalted butter, then place dough balls in the pans, cover, and refrigerate overnight or up to 24 hours.

Tip: You’ll need to pull your dough out of the refrigerator about 2 hours before you want to cook, so plan accordingly!

5: The next day, remove the dough from the refrigerator, press it out to the pan's edges and let it rest for about 2 hours or until it’s relaxed and slightly bubbly.

6: In the meantime, mix the crushed tomatoes, salt and oregano in a medium bowl until well combined.

7: Once your dough is ready, preheat the oven to 600 °F (315 °C), using an infrared thermometer to quickly and accurately check the temperature of the stone.

If cooking on an Ooni Volt, balance the heat to be 70% on the stone.

8: When the oven is up to temperature, place the pan in the oven and parbake the dough for 4 minutes or until it is lightly browned.

9: Run an offset spatula or a butter knife around the edges of the dough to help it release from the pan after the final bake.

10: Top the dough out to the edges of the pan with ¼ of the sauce and ¼ of the mozzarella, plus a sprinkle of parmesan.

Place back in the oven for 6 to 7 minutes or until the cheese is bubbling and the edges of the pizza are crispy and a deep golden brown in color. 

11: While the pan is still warm, use an oven glove and a butter knife or offset spatula to release the pizza from the pan (the cheesy edges are the trickiest part to release, but just be gentle and patient as you run your knife around the edges - the pizza will come out).

12: Place the pizza on a cooling rack to stay crispy, then slice and enjoy!

Repeat with the remaining dough balls.