Pizza.

Dough.

• 1 day ahead

• Mix dry ingredients, then add water. Bring together until no dry parts remain. 

• Refrigerate.

• 1 hr before needed, take dough out of fridge and start preheating oven on max with baking stone/steel. Divide into 2 and form into 2 tight balls. Cover and rest until needed.

• When ready to cook, generously cover the dough balls and work surface with handling flour blend. Pat out the first dough ball with flattened fingers to about 1" thick. Then stretch by picking up and holding gently, slightly in from the edge. The weight of the dough should be enough to slowly stretch it. Rotate the dough after a few moments and repeat the whole way round the edge. Once the centre is starting to get thin and a thicker edge forms, drape it over the back of your hands and rotate, using the weight of the dough and your fingers to gently tease it until about 12" across or as big as your paddle.

• Generously dust your paddle (alternatively use a heat proof chopping board and baking paper), and lay the dough on top, stretching it to relax the dough.

• Top with about 3 cubes worth of sauce, then your preferred toppings.

• Place in the oven and cook for 7 minutes. (6 minutes if using a steel). Remove when the toppings and base are cooked to your liking.

• Top with fresh ingredients like basil and capers and allow to rest for a few minutes before cutting and serving.

Sauce.

• Mix all the ingredients and blend smooth.

• Fill an ice cube tray and freeze to store spare sauce. Each block is equivalent of a large tbsp.