Preheat your home oven to 390 °F (200 °C). If using an Ooni, use an infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

Place all the vegetables into a bowl and drizzle over with the olive oil. Season with salt and pepper to taste. 

Transfer everything to a baking sheet or tray that fits inside your oven. Bake the vegetables until the carrots are soft and cooked all the way through, around 25 to 30 minutes.

Remove the vegetables from the oven and let them cool slightly. Add the vegetables to the food processor and give it a blitz until it’s a chunky paste. Taste and season to your preferences. Place in the fridge until you are ready to cook.

If using a mixer: Add your flour to a stand mixer; add the ½ cup (114 grams) water, yeast, sugar and olive oil. Knead the dough on low for 10 minutes until it comes away from the sides of the bowl. The dough should be smooth and firm. Cover the dough with a dish towel and leave it to rest in a warm, dark place for about 60 to 90 minutes until it has doubled in size.

If mixing by hand: Add your flour to a medium bowl; add the ½ cup (114 grams) water, yeast, sugar and olive oil. Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. Place the dough onto a lightly floured surface and knead with both hands for about 10 minutes, until it’s firm and stretchy. Return the dough to the bowl. Cover the dough with a dish towel and leave to rise in a warm place for about 60 to 90 minutes until it has doubled in size.

Dissolve ⅛ teaspoon (¾ grams) of salt into 2 to 3 teaspoons (10 to 15 grams) of water. Add this to the dough and knead it in. It should be soft with a slight stickiness.

Cover the dough again and place in the fridge for an overnight proof, or about 8 hours. (The dough won’t expand much in size, but the gluten will relax further, making it easier to work with.)

After the cold proof, remove the dough from the fridge about 30 to 60 minutes before you are ready to cook.

Preheat your oven to 660 to 750 °F (350 to 400 °C). Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

Divide the dough into 8 equal pieces using your pizza dough scraper. Flour your work surface and roll each of the dough pieces into a ball just larger than a tea saucer, about 50 grams each.

Flatten two pieces into disks for 6 to 8-inch (15 to 20-centimeter) pizzette. Place both on a lightly floured pizza peel. Apply ⅛ of the bomba sauce to each and finish with optional grated Asiago, scamorza, or provolone, to taste. 

Cook the pizzettas for 3 to 4 minutes, turning every 20 seconds for an even bake.

Tip: They’re small and delicate so be careful when turning them!

Remove from the oven and leave them to cool for a minute. Serve, enjoy and repeat the steps for the remaining pizzette.