Place two-thirds of the water in a large bowl.

In a saucepan or microwave, bring the other third of water to boil, then add it to the cold water in the bowl. Whisk the salt, yeast and olive oil into the warm water.

If mixing by hand: Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until the dough comes together in a ball. Knead with both hands for about 10 minutes, until it is firm and well combined. Cover with plastic wrap and leave to rise in a warm place for 1-2 hours.

If using a mixer: Fit the mixer with the dough hook and place the flour in the mixer bowl. Gradually add the yeast mixture to the flour. Leave the dough to keep mixing for 5-10 minutes, or until the dough is firm and combined. Cover with plastic wrap and leave to rise in a warm place for 1-2 hours.

When the dough has roughly doubled in size, divide it into 4 or 3 equal portions each weighing 8.8/11.6oz (250/330 grams).

In a well-floured, airtight tray, leave the dough portions to rise for a minimum of one hour and up to a maximum of five hours.

To shape each piece of dough into a pizza base, place the first dough portion onto a well-floured pizza peel. Press down into the dough using your fingers to flatten and spread the dough into a base.

When the base is stretched out to a thickness of a ¼ inch (5mm), pick up the pizza peel and give it a gentle shake to ensure the base is not sticking to the peel.

Fire up your Ooni pizza oven. Aim for 842˚F (450˚C) on the stone baking board inside.

Launch the pizza into the oven, turning it every 20-25 seconds to ensure it cooks evenly.

Enjoy and share with all your gluten-free pizza-loving friends!