INGREDIENTS

• 250g strong bread flour

• 1 tsp salt

• 1 tsp sugar

• 1 packet active dry yeast

• 1 tbsp olive oil

• A little semolina for shaping

• 55g Smoked Pepperoni

• Basil leaves

• 1 shallot, finely chopped

• 6 tbsp passata

• 125g mozzarella

• A few chopped Birdseye chillies if you like it extra spicy

METHOD

STEP 1

In a small bowl, stir together the water, sugar and the yeast. Set aside for 5 minutes until the yeast is foaming.

STEP 2

Attach a dough hook to a stand mixer, and add your flour and salt to its bowl. Mix until combined and add the yeast mixture and your olive oil. Mix again, for 5 or 6 minutes in a medium speed until the dough forms into a ball around the hook. If it is a little dry, add a small amount of water a few drops at a time until it comes together.

STEP 3

Turn the dough out on to a lightly floured surface and knead until smooth.

STEP 4

Drizzle a little oil in a bowl and brush around the sides. Place the dough inside and cover with clingfilm. Set to one side to rise for an hour, somewhere warm like a windowsill is best - the dough should double in size.

STEP 5

Turn your oven up as hot as it will go, most household ovens will reach 260C.

STEP 6

Turn your dough out on to a lightly floured surface, divide in to four balls. Shape each dough ball using your fingers and a sprinkling of semolina into a pizza shape. Push from the middle, fanning your fingers leaving a small amount of extra dough around the rim for a crust.

STEP 7

Top each with a spoonful of passata, cheese, your pepperoni and some chopped basil.

STEP 8

Place in to your oven for around 8 minutes, turning once.

STEP 9

Repeat another 3 times until you have made and cooked all for pizzas.

TIP

Use a pizza oven if you have one as the temperature can reach much higher and you will be able to cook a pizza in less than half the time.