There’s nothing greater than piping hot pizza fresh from the oven,indecently laden with mozzarella,olives and pepperoni doing their best to escape their carby base.
400ml warm water
7g sachet dry yeast (if you can find one with bread improver,use that one)
3 tsp honey
1 tbsp olive oil
500g bread flour
generous 1 tsp sea salt flakes
280g tomato paste or pizza sauce
½-¾ cup pitted kalamata olives
450g mozzarella ball,sliced
100-150g pepperoni slices
drizzle of olive oil
basil leaves
sea salt flakes
freshly cracked black pepper
Grease a large,lipped baking sheet (about 40cm x 28 cm) with olive oil,then line with baking paper and set aside.
Add the water,yeast,honey and olive oil to a bowl of a stand mixer. Set aside for about 5 minutes or until foaming on top.
Add the flour and salt,then using the bread hook,mix for a few minutes − unlike many doughs,you don’t need to beat this until completely smooth and elastic,it just needs to be fully incorporated.
Cover the bowl with a tea towel and set aside in a warm place for at least 2 hours or until doubled in size. (If making ahead,you can transfer the dough to a large airtight container and let it prove overnight in the fridge,then bring to room temperature before proceeding with the recipe.)
Turn the dough out onto the tray and spread into the corners. If it gives you a bit of pushback,keep stretching until it fits. Cover with a tea towel and set aside for another 30 minutes.
Preheat your oven to as hot as it can go (about 220C).
Spread the base generously with tomato paste or pizza sauce. Scatter with toppings,using as little or as much as you like.
Pop in the oven for 15–20 minutes (depending on how hot you can get it) until the crust looks golden,and the cheese is bubbling. Season with salt,pepper and olive oil. Scatter over the basil leaves and serve to applause.
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