Ingredients

• 300g/10½oz strong white bread flour
• plus extra for dusting
• 2 tsp baking powder
• ½ tsp sea salt
• 2 tsp rapeseed oil
• 150–175ml/5–6fl oz lukewarm water
• freshly ground black pepper
• 120g/4½oz passata
• 1 tbsp tomato purée
• ½ tsp dried mixed herbs
• ½ tsp sea salt
• 1 mozzarella ball
• torn into small pieces
• 10 pepperoni slices
• 30g/1oz cheddar
• grated

Directions

• Preheat the oven to 200C/180C Fan/Gas 6 and place a large baking tray upside-down on a shelf.
• To make the dough
• sift the flour and baking powder into a large bowl. Add the salt and a pinch of pepper
• then stir in the oil. Make a well in the centre
• then stir in the warm water and mix to a soft dough
• drawing the flour in from the side of the bowl a little at a time – you might need to add another 25ml/1fl oz water if the dough is a little dry; you want it to be slightly sticky and soft.
• Tip the dough onto a lightly floured work surface and knead for 2 minutes
• until smooth and springy.
• Place a sheet of greaseproof paper on the work surface
• then dust with a little flour and place the dough on top of it. Carefully roll the dough out into a 30cm/12in disc
• roughly the thickness of a pound coin. Pick the paper up and carefully slide it onto the hot baking tray in the oven. Bake for 3 minutes.
• Meanwhile
• pour the passata into a bowl
• then add the tomato purée
• mixed herbs and sea salt and black pepper and mix.
• Remove the dough tray from the oven. Cover the base with the tomato sauce
• using the back of a spoon
• leaving a small gap around the edges of the dough. Scatter the mozzarella over the tomato sauce
• then top with the pepperoni and cheddar (you can add any other toppings you fancy at this point – see tips below.)
• Bake for 15 minutes
• or until the base has puffed up and is cooked through and the cheese is golden and bubbling. Cut into wedges and serve immediately.