Ingreadient :

• 1kg strong plain bread flour
• 20g fresh or dried yeast
• 50g semolina flour
• 100ml olive oil
• 650ml water
• 20g salt

Topping

• 400g tinned San Marzano tomatoes, blitzed
• 400g mozzarella cheese
• 100g pecorino cheese, grated
• Few basil leaves
• Drizzle of olive oil
• Extra semolina flour for rolling

Direction :

1. Place all the ingredients for the dough into a kitchen aid with a dough hook attachment. Mix on a slow speed for 4 minutes then turn up to a medium speed for 12 minutes. Tip onto a surface dusted in semolina flour, shape into 10 even size balls. Leave to prove for 15 minutes or cover and pop in the fridge overnight.
2. When ready to cook, heat a pizza oven until hot or alternatively place a pizza stone into an oven at 200c for 30 minutes.
3. Using more semolina flour roll the dough out as thin as you dare top with the tomato, cheeses and basil. Drizzle in olive oil then place into the pizza oven, or onto the pizza stone. Bake until crisp and bubbling in the centre.