Dough - makes 5 dough balls:

• • 625g Strong White Bread Flour 

  • 325g 00 Pizza Flour 

  • 100g Wholemeal Flour 

  • 665g Warm Water 

  • 1g Fresh Yeast 

  • 28g Fine Sea Salt 

  • 25g Olive Oil

Spicy Tomato Sauce; 

• 1 Tbsp Olive Oil1 Tbsp Unsalted Butter 

• 2 Cloves Garlic, finely sliced 

• 1 Tsp Oregano 

• 1 ½ Tsp Chilli Flakes 

• 2 Red Chillies, split in half (use more if you want it even hotter!)

• 1 Red Onion, quartered 

• 2-3 Sprigs Basil 

• 2x 14oz Good quality canned tomatoes, lightly pulsed

Toppings:

• 140g Grated Mozzarella 

• 120g Sliced Pepperoni

Measurements (accuracy) matters!

Dough:

Put the water in the bowl of a mixer and dissolve the yeast with your fingers. Add the dough hook attachment and begin mixing on the lowest speed.

Mix the flour and salt together in a separate bowl and gradually add to the mixer. Once all the flour is added continue to mix for 3-4 minutes. Turn the mixer off, add the olive oil to the bowl and leave the dough to rest for 10 minutes.

Give the dough a final mix of 1-2 minutes to incorporate the oil before transferring the dough to a workbench. Cover with a bowl and leave to rest for 1 hour.

Cold or Slow Fermenting: (Chewy Dough)

Brush the bench lightly with olive oil before dividing the dough into 13 ½oz (375g) pieces and placing them on the oiled surface. Shape each piece into a dough ball, transfer the dough balls to an airtight tray or container and leave in the fridge for 24 hours.

Warm or Fast Fermentation: (Softer Dough)

Measure the weight of the dough. Divide into 5 equal dough balls. Put in individual containers to proof for at least 2 hours. I prefer 4 hours.

Tomato Sauce:

• Over a medium-low heat, melt the oil and butter in a saucepan with some salt before adding the sliced garlic, oregano and chilli flakes. Stir regularly for a couple of minutes making sure the garlic doesn’t colour at all.

• Add the red onion, basil sprigs and split chillies to the pan and continue to stir and cook for a further 2-3 minutes before adding the tomatoes.

• Bring to a simmer, check the seasoning and leave to blip away for around 2 hours, stirring now and again to make sure it isn’t catching on the bottom of the pan.

• Remove the chillies, onion and basil sprigs and discard. The sauce can be chilled and kept in the fridge for 3 days.

Cooking Pizzas:

Allow your dough balls to sit at room temperature for around 1-2 hours before opening them into pizzas (it’s important to give the gluten time to relax but how long this takes will depend on how hot or cold the environment is). When I do Fast Fermentation, there is no need to wait. 

Toss the dough ball into a 50/50 mix of flour and semolina before opening into a pizza base. Spoon on a good ladle of tomato sauce, sprinkle over the cheese and top with the pepperoni before sliding onto a peel and launching into Dome.

Bake for around 4-5 minutes rotating regularly