From Ooni cookbook.

Ingredients

• 200 ml cold water + 100 ml boiling water
• 10g salt
• 3g active dried yeast
• 500g “00” flour

Instructions

• Combine 200 ml cold water + 100 ml boiling water and whisk in salt and yeast
• Put flour in mixer bowl
• Use dough hook and put on low speed
• Gradually add the yeast/water, whisking occasionally to stop the yeast settling
• Stop adding water when the dough is no longer sticking to the sides
• Keep mixing for 5-10 minutes, until dough is firm and stretchy
• Shape into ball, and knead by pressing the dough from the top and tucking back into itself (video)
• Cover bowl in clingfilm and leave somewhere warm until doubled in size (1-2 hours)
• Divide dough into 4 and put in bowls, and knead as before, then cover in clingfilm and leave until doubled in size (20 minutes)