Neapolitan-style Pizza in Ooni Volt Oven

Preheat the Ooni Volt oven to 850°F.

Split store-bought pizza dough into 300g portions and allow them to rest in a container so they are easy to stretch.

Dust a board with semolina flour and place a dough ball on it.

Stretch the dough by pushing it out from the center, being careful to maintain a thick rim around the edge for the crust.

Use your knuckles to further stretch the dough, letting gravity assist in the process.

Spread crushed tomatoes seasoned with salt onto the dough.

Top with buffalo mozzarella, basil leaves, and soppressata.

Drizzle with a little olive oil.

Transfer the pizza to a wooden peel, perform final adjustments, and launch into the 850°F oven.

Cook for 90 seconds to 2 minutes, using a 'doming' technique if necessary to brown the top.

Remove from the oven once cooked to preference.