In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, and salt. Add the water and mix on low speed until the dough comes together in a shaggy mass, about 2 minutes. Increase the speed to medium and continue mixing for 6 minutes, until the dough is smooth.

Transfer the dough to a lightly floured work surface and divide it into 4 equal pieces. Shape each piece into a tight ball. Place the balls on a baking sheet lined with parchment paper and lightly dust the tops with flour. Loosely cover the dough with plastic wrap and let it rise at room temperature for 2 hours. Refrigerate the dough for at least 3 hours or overnight.

When ready to bake, remove the dough from the refrigerator and let it sit at room temperature for 1 hour.

Preheat your Ooni pizza oven to 500°F (260°C).

Working with one ball of dough at a time, shape it into a 12-inch (30 cm) round on a lightly floured work surface. Transfer the shaped dough to a pizza peel or baking sheet lined with parchment paper dusted with semolina flour or cornmeal.

Top the dough with your favorite toppings, then slide the pizza onto the preheated pizza stone in your Ooni oven.

Bake the pizza for about 90 seconds to 2 minutes, turning it halfway through using a pizza peel or tongs, until the crust is golden and the toppings are bubbly and browned.

Remove the pizza from the oven and let it cool slightly before slicing and serving. Repeat with the remaining dough.