• Pour the flour onto a plate.
• Place the dough ball onto the flour, flip and flour the other side and then stretch out pizza dough to a 13"-14" circle.
• Place the round dough on a lightly floured pizza peel.
• Using a spoon, evenly spread chimichurri around the pizza dough, leaving an inch of space from the edge.
• Evenly space the mozzarella, staying within the chimichurri circle and an inch away from the edge.
• Add small dollops of the Grand Marnier Fig Preserves using a spoon, evenly spacing them out.

If using an Ooni:

• Preheat the Ooni on the high-temperature setting for at least 15-20 minutes.
• Once the Ooni has preheated, lower the temperature setting by using a slow-bake hack. Push the dial in, as if you're going to turn off the oven, and set the dial to 11:00. You'll notice the flame lower significantly. **See video below for tutorial.**
• Using a pizza peel, launch the pizza into the Ooni using a jerky sliding movement.
• Turn the pizza 45 degrees every 45 seconds-1 minute using a turning pizza peel. You'll know to turn the pizza once the side closest to the flame is golden and the cheese and toppings are melted and caramelized.
• The pizza will be fully cooked in 3-4 minutes.
• Use a pizza peel to pull the pizza from the Ooni.
• Add the slices of prosciutto on top of the pizza and cut with a pizza cutter into 4-6 pieces.

If using an oven:

• Place the pizza stone on the middle rack and the pizza steel on the bottom rack.
• Preheat the oven to 550 degrees for 1 hour.
• Using a pizza peel, launch the pizza onto the pizza stone in the oven using a jerky sliding movement.
• Cook the pizza for 5-6 minutes.
• Once the pizza is puffed up, using the pizza peel, transfer the pizza to the pizza steel on the bottom rack, rotating the pizza 180 degrees.
• Cook the pizza for 5-6 minutes.
• Pull the pizza when it has reached your preferred level of doneness. Whether you prefer a golden crust or a charred crust, you're looking for the top to be bubbling and caramelized throughout.
• Add the slices of prosciutto on top of the pizza and cut with a pizza cutter into 4-6 pieces.

Pro-tips:

• After topping the pizza dough, give the peel a little shimmy to make sure the dough isn't stuck to the peel before attempting to launch it into the oven.

  If the pizza is stuck, use a bench scraper to loosen the dough.

  If the pizza is still stuck, use a bench scraper to gently lift a side of the pizza and toss more flour underneath. Repeat all the way around until the pizza slides when you give it another shimmy.
• When using a standard oven, consider using both a pizza stone and pizza steel. The pizza stone cooks the pizza, but the pizza steel is what gives an oven-baked pizza that crispy crust that you would expect from a fired pizza oven.
• The slow-bake Ooni hack churns out a pizza with a sturdier and crispier crust. **See the video below for the tutorial.**