Ingredients

• 200g/7oz semolina flour
• 800g/1lb 12oz type ‘00’ flour
• plus extra for dusting
• 1 tbsp caster sugar
• 1 tsp salt
• 650ml/1 pint 3fl oz tepid water
• 1 x 7g sachet fresh yeast
• 1 x 400g can plum tomatoes
• preferably San Marzano
• 400g/14oz sheeps’ cheese
• crumbled
• 300g/11oz ’nduja (soft spicy Italian sausage
• available from delicatessens or online specialists)
• 1 large handful fresh basil leaves
• 1 tbsp peanut oil

Directions

• For the pizza dough
• sift the flours
• sugar and salt into a large bowl and mix well.
• Mix the yeast and a splash of the water to a paste in a small jug.
• Make a well in the centre of the dry ingredients and add the yeast paste. Gradually pour over the rest of the tepid water
• bringing the dry ingredients into the centre a little at a time
• until the mixture comes together as a soft dough.
• Turn the dough out onto a lightly floured work surface and knead for 5-10 minutes
• until smooth and elastic. Place the dough into a large
• clean bowl and cover with a damp
• clean tea towel. Set aside in a warm room to prove for 1½ hours.
• When the dough has almost doubled in size
• knock it back by punching and kneading it a little
• then divide it into four equal balls.
• Place the dough balls onto a lightly greased baking tray
• spaced well apart
• and cover with a lightly greased sheet of cling film. Set aside to prove again
• for at least four hours (in a warm room) or overnight (in the fridge).
• When the dough balls have doubled in size again
• preheat the oven to its highest setting. Place a heavy baking tray or pizza stone into the oven to heat up with it.
• Roll one of the dough balls out onto a lightly floured work surface to a 0.5cm/¼in thickness. Sprinkle a little flour onto an upturned baking tray and transfer the pizza base onto it.
• For the topping
• blend the canned tomatoes to a purée in a food processor. Spoon some of the mixture into the centre of the pizza base
• spreading it almost to the edges.
• Sprinkle some of the sheeps’ cheese
• ’ndjua and basil leaves onto the pizza
• then drizzle over the peanut oil.
• Working as quickly as possible
• scoot the pizza into the oven by pushing it from the upturned tray onto the pizza stone or hot baking tray. Cook for 5-8 minutes
• or until the base is cooked through
• the cheese has melted and the tomatoes are bubbling.
• Meanwhile
• repeat the process with the remaining three pizza bases and the remaining topping
• serving each pizza immediately.