Place two-thirds of the water in a large mixing bowl. Heat the remaining third of water until just boiling, then add it to the cold water. This creates the perfect temperature for activating yeast. Whisk the salt and yeast into the warm water mixture until completely dissolved.

Place the flour in a large bowl and create a well in the center. Pour the yeast mixture into the flour well. Using a wooden spoon, stir from the center outward until a shaggy dough begins to form. Continue mixing until all flour is incorporated and the dough comes together.

Turn the dough onto a lightly floured surface. Knead by hand for 10 minutes, pushing the dough away with the heel of your palm, folding it back, and rotating. The dough should become smooth, elastic, and slightly tacky but not sticky. Alternatively, use a stand mixer with dough hook for 8 minutes on medium-low speed.

Shape the dough into a smooth ball and place in a lightly oiled bowl. Cover tightly with plastic wrap or a damp cloth. Let rise in a warm place for 2 hours, or until doubled in size.

Gently turn the dough onto a lightly floured surface. Divide into 4 equal portions for 12-inch pizzas or 3 portions for 16-inch pizzas. Shape each piece into a tight ball by folding the edges underneath. Place on a floured surface or in separate containers.

Cover the dough balls with damp cloth or plastic wrap. Let rise for 30-60 minutes at room temperature until doubled in size. For enhanced flavor, refrigerate for 24-72 hours for cold fermentation.

If dough was refrigerated, remove and let come to room temperature for 30 minutes before stretching. Dust work surface and pizza peel with flour and semolina.

Starting from the center, gently press the dough outward with your fingertips, leaving a thicker border for the crust. Lift the dough and gently stretch over your knuckles, rotating to maintain a circular shape. Stretch to 10-12 inches in diameter.

Transfer stretched dough to prepared pizza peel. Add toppings quickly but sparingly. Slide into preheated Ooni oven (850-950°F). Bake for 60-90 seconds, rotating once halfway through for even cooking.