In a large mixing bowl, combine two-thirds of the water. Bring the remaining third of the water to a boil in a saucepan or microwave, then add it to the cold water in the bowl. This produces the ideal temperature for yeast activation. Incorporate the salt and yeast into the warm water.

Fit the dough hook to the mixer and place the flour in the mixer bowl. Turn the machine on low and slowly add the yeast mixture to the flour. Once combined, continue to mix the dough at the same speed for 5-10 minutes, or until the dough is firm and stretchy. Cover the dough with plastic wrap and set aside in a warm place to rise for about 2 hours.

When the dough has roughly doubled in size, cut it into three or four equal pieces, depending on the size of your pizzas (either 12 inches or 16 inches wide). Place each piece of dough in its own bowl or tray, cover with cling film, and leave to rise for 30 - 60 minutes, or until doubled in size.

Begin with a perfectly rounded ball of pizza dough to ensure that the shape of the pizza base remains circular during the stretching process. Place the ball on a lightly floured surface, flour your hands, and press the dough into a small, flat disc with your fingertips. Working from the center, spread your fingers and push the dough outwards to make a slightly larger disc. Pick up the pizza dough and gently pinch it all the way around the edge, allowing gravity to pull it down into a circle. Because Neapolitan-style pizza bases are so thin, you should be able to see through them when held up to the light. You don't want it to tear while you're doing this.

After the pizza dough has been stretched completely, lightly flour your pizza peel and place the base on it. If there are any small holes in the dough at this point, gently pinch them back together. Once you're satisfied with the base, add your toppings and bake in your Ooni pizza oven according to the recipe.