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Transfer the dough into the pan and 'dimple' it with your
fingers, shaping and pushing the dough into the corners.
Cover the dough and leave it to rest for about 30 minutes.
Once the dough has relaxed and become more pliable,
dimple the dough again using your fingers, continuing to
push it towards the corners of the pan. You might need to
repeat this rest-and-dimple step a few times in order to get
the dough to completely cover the base of the pan.
Sprinkle half the cheese on top of the dough, then cover and
leave the dough to rest again for 30 minutes to an hour at
room temperature.
Once the dough is undergoing this final proving step with
the cheese, fire up your Ooni pizza oven to 840°F / 450°C.
Preheat the oven for at least 30 minutes, as the stone baking
board needs to be really hot to ensure the heat in the stone
bakes the bottom of the pizza properly.
Once the dough's finished resting, add the remaining
toppings – add the rest of the cheese, then the pepperoni,
and then three stripes of sauce on top. Make sure to sprinkle
the cheese all the way to the outer edges to really add to that
delicious crunch.
Check the oven is up to 840°F / 450°C, then let the flame
size reduce. Place the pan right at the front of your Ooni so
it's not too close to the flame. Leave the pizza door on the
oven while it's cooking.
At the start, rotate the pan every couple of minutes so the
bottom bakes evenly as it draws heat from the stone. Bake
the pizza for 10-15 minutes, depending on the thickness of
the crust and the size of the pan being used.
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