Directions

1. Proof the yeast. Pour the yeast into a small bowl. Add ½ teaspoon of sugar and ¼ cup of warm water (110°F) and stir to combine. Let the mixture rest until it's doubled in size, about 5 to 8 minutes.
2. Take a large bowl and coat the interior generously with olive oil. Set aside.
3. In a small bowl, combine the olive oil, honey and sea salt. Stir to combine. Set aside.
4. In a food processor, add the Kodiak mix, all-purpose flour, the proofed yeast, and the olive oil mixture and honey mixture. Pulse 5 times to combine the ingredients.
5. Add the lukewarm water. Continue pulsing until the dough comes together, forming a ball. If the dough seems too sticky, add flour, one tablespoon at a time.
6. Place the dough in the oiled bowl and cover with plastic wrap. Let the dough rise in a warm place for 45 to 60 minutes, until it's doubled in size.
7. Remove the plastic wrap. With your fist, punch straight down into the center of the dough. Pour the dough onto a well-floured surface and knead a few times. Divide the dough into four equal parts, forming each into a ball. Place the dough rolls on a lightly floured baking sheet and cover with plastic. Refrigerate for two hours or overnight. Bring the dough to room temperature before rolling.
8. On a well-floured surface, roll the dough into a 10" circle. Place the dough on a floured Ooni Pizza Peel. Add desired toppings. Cook the pizza in the Ooni Pizza oven for roughly 60 seconds, rotating halfway through.

Note: Cook time varies depending on the oven. If cooking in a traditional oven, we recommended baking your pizza on a pizza pan or stone at 450° F for 8-10 minutes.