Weekend delight Pizza

Into a large bowl or stand mixer bowl, add yeast, sugar and warm water. (Water should be quite warm but not hot so you don't kill the yeast) Stir and let sit for 10 minutes to get foamy (activate) while you assemble other ingredients.

In a separate bowl or large measuring cup, mix flour and salt to combine well and then pour into wet ingredients. Stir together or turn on mixer with dough hook to low until it comes into a ball and then knead with mixer or by hand for 10 minutes. Put dough back in bowl if you've kneaded by hand.

Cover bowl loosely with plastic wrap (leave air escape hole) or a clean tea towel and leave dough inside to rise in a warm spot in your kitchen. (On top of the fridge or a warm, draft free corner is perfect.)

Let rise 1.5- 3 hours until dough has doubled in size. If your dough gets too big for your bowl, give a quick stir to punch it down and continue to let rise.

Preheat your Ooni oven for 20-30 minutes (or preheat your oven with a pizza stone to 500' F). I like to put these on parchment paper so I have no mess and they don't stick.

Punch down your dough and divide into 6-8 equal sized pieces. Shape each piece into a ball by tucking the edges under making the top smooth and place on a tray or sheet of parchment. Let rest 15-20 minutes, then flatten each ball out one at a time, place on well floured pizza peel and add toppings.

Top with favourite toppings but don't overdo the toppings or it won't cook nice and evenly.

Slide your pizza in the oven and jerk the pizza peel back. These cook FAST! Our pizza's cook in about 1.5-3 minutes each so watch them carefully. We like to turn them once using the peel and fork to keep the cooking even . Once it's bubbly and browned to your preference, it's done. Take it out and slide it onto a cooling racks or wooden cutting board to cool a few minutes before slicing.

You can add some fresh basil, arugula, balsamic reduction or other fun condiments as soon as the pizza comes out of the oven too!