Pizza is an eagerly awaited treat in our house. We like ours with a garlicky tomato sauce and salami with Laverstock Park unpasteurised buffalo mozzarella.
1/2 tsp yeast
300g strong white flour
1 tsp olive oil
plus semolina flour for dusting (optional)
Up to 48 hours before you want to eat the pizza combine the yeast with 100g flour and 100ml water to make the sponge.
When you are ready to make the pizza, add the remaining ingredients and knead by hand or machine. At this stage you can either make the pizza straight away or (my preference) allow the dough to rise up for an hour or so and then proceed as below.
Shape the dough into two balls and rest them for 10 minutes on a lightly floured with white and semolina flours. Cover gently with oiled cling film.
Then flatten the balls into fat discs and rest briefly again. Once the discs are relaxed and do not spring back too easily when stretched shape into two thin pizzas and place onto a cold pizza stone.
Add toppings – less is more – and bake in a very hot oven (220C fan) for 7-10 minutes.