Add all the flour and yeast into the mixer bowl then mix on low for 2 minutes.

Gradually add 476g of water and continue to mix on lowest speed until it begins to combine.

Once a mass is formed (after about 4-5 minutes of mixing) add the poolish and continue to mix on the lowest speed.

Begin to slowly incorporate 28g of water to collect any unmixed flour in the bowl.

Increase the mixer speed to 50% and add the salt.

Increase the speed to 75% and gradually add the remaining 56g of water. Stop the mixer when the water has absorbed, and the dough is smooth.

Allow the dough to rest for 5 minutes before removing from the mixer.

Divide and ball the dough into 250g/8.8 oz balls, place on a tray, cover and refrigerate for 24-48 hrs.

Allow the balls to come to room temperature for 2 to 3 hours before baking.

Preheat your Gozney Pizza Oven stone opposite the flame to 650°F/340°C. Press and open the dough into a 10-12” circle, degassing the dough completely to the Edges. Place onto a floured peel.

Top and launch the pizza into your Gozney Dome. Bake with a low flame turning 90 degrees every 30-45 seconds for 3-4 minutes.

For the final minute of baking, turn the flame to high to obtain more colour. Turn the pizza frequently.

Transfer to a cooling rack and rest for around 1 minute before cutting.

Garnish with oregano, extra virgin olive oil and Pecorino Romano pizza.

Slice and enjoy!