First, prepare the pizza dough. We are using a starter dough to develop a deeper flavour and improve the texture of the finished crust. In a bowl, combine 50g of the flour, the yeast and 50g of the water. Leave at room temperature for 20–40 minutes until bubbly and activated.
In a large bowl, pour all the rest of the ingredients and add the proofed base mixture.
knead with the bread hook for 5-10 minutes until the dough is smooth and stretchy or by hand for 5-8 minutes.
Remove from the bowl and divide into 4 balls.
Reshape the portions and place in an oiled container. Loosely Cover with an oiled cling film.
Store at room temperature for use within 2-5 hours, or place in the refrigerator to Store overnight for up to 3 days, for later use and slow proof. Remove from the fridge 2 hours ahead before using.
Preheat the Ooni Volt 12 Electric Pizza Oven according to the manufacturer’s instructions until it reaches your preferred pizza-baking temperature.
Roll the each pizza ball using flour or fine polenta. Dust the Pizza Signature Peel lightly with flour or fine polenta. Stretch each dough ball into a pizza base and place it onto the peel. Spread over the tomato sauce, then top with the pepperoni and cheeses.
Place in the preheated Ooni and cook 2-3 minutes until the cheese is bubbling and the dough is well cooked and crispy. Using the Ooni Pizza Turning Peel, rotate the pizza during cooking to ensure an evenly coloured, crisp crust.
Transfer the cooked pizza onto a Meadows & Byrne pizza serving platter. Drizzle with the hot honey and finish with fresh basil leaves and a sprinkle of Irish sea salt crystals, if desired. Slice and serve immediately.
Slice and serve on the table sharing the tastiest pizza.
