Great pizza starts with great dough - homemade, store-bought, or from a local pizzeria. Let your dough balls come to room temperature for 4–6 hours before stretching so they’re relaxed, easy to handle, and ready to bake.

Preheat to 350–450°C / 660–850°F. If you don’t have a temperature gun, use time as a guide: Dome Gen 2 Series takes 45 minutes. All other ovens take 30 minutes to heat.

Coat your dough ball liberally in finely milled semolina to prevent it sticking. Press from the centre outward to push air into the crust, then stretch with the backs of your hands.

Add sauce, cheese, and toppings. If you’re stuck for inspiration, classic combos are a great starting point. Less is more - too many toppings can cause sticking and prevent a clean launch. 

Lightly flour your peel with fine semolina. Lift one edge of the pizza, slide the peel underneath at a low angle, then launch into the oven with a smooth, confident motion - like pulling a tablecloth from under a plate.

After 15–20 seconds, once the base sets, use a turning peel to rotate the pizza in the oven until it’s evenly baked. First turn your pizza 180° then 90° every 10–15 seconds.