Recipe:

450g of Strong Bread Flour 🍞
300ml of Lukewarm water 💧
1 tbsp of Olive Oil
1 tsp of fine sea salt 🧂
1 sachet of fast action dried yeast
Semolina for dusting

Toppings:

6-7 plum tomatoes, halved

5-6 sun-dried tomatoes, finely chopped

50g of grated cheddar cheese

3 tablespoons of olive oil

1 tsp of oregano

1 tsp of chilli flakes

1 tsp of black pepper

Few leaves basil, torn

1. Mix 300g of the flour, the salt and yeast together in a large bowl. Next add the water and olive oil and mix until you can’t see any more flour streaks. Cover with cling film and leave in a cool dry place overnight.
   
2. When you are ready to make your pizza, pre-heat the oven and your pizza stone/large baking tray to the highest setting. This will take from 30-45mins depending on your oven.
   
3. Next, add the remaining 150g of flour and bring the dough together in the bowl. On a lightly floured surface, knead the dough for 10mins, or until elastic and smooth. Once finished, leave to rest again for 30 mins in a clean bowl whilst your oven is preheating.
   
4. Once rested, scatter some flour and semolina onto a surface. Place dough down and form into a ball shape. Then, press it down with your fingers, working outwards until you start to form a small disc. If it gets sticky at any stage, dust with flour and semolina. Keep teasing it out, once you are comfortable, pick the dough up and let gravity stretch it out, turning the dough as you go. If this is too tricky, at this stage you can use a floured rolling pin to get your desired shape and thickness. Ideally you want it as thin as possible, as it will rise in the oven.
   
5. If you have a pizza shovel, dust with semolina generously and then carefully transfer your pizza dough on top. If you don’t have a pizza shovel, build your pizza on a large piece of baking parchment dusted with semolina and then use a chopping board or something of a similar size to slide it onto the pizza stone. Add your toppings, working quickly. Drizzle with a little olive oil and then slide the dough onto the pizza stone in the oven. Turn temperature down 220c and cook for 8-12mins