Makes 10 pizzas (approx. 250g per dough ball)

Single or double ferment (2 or 3 days)

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For the poolish

300ml water

300g 00 flour

5g dry yeast

5g honey

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For the pizza dough

Poolish (all)

700ml water

1,250g 00 flour

40g salt

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Classic tomato sauce

2 tbsp extra-virgin olive oil

800g passata

2 garlic cloves

2 heaped tsp sugar

1 tsp salt

Pinch of freshly ground black pepper

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White base

Either just crème fraiche OR

2.5 tbsp unsalted butter

2.5 tbsp all-purpose flour

370ml milk, (2% or whole milk)

0.30 tsp salt

Pinch black pepper

2.5 garlic cloves, pressed or finely grated

30g parmesan cheese, shredded

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Day 1: 9am-5pm/1-9pm - make the poolish

1. Melt dry yeast in room temperature water. Add honey 00 flour and mix.

2. Cover and leave at room temperature for 1 hour.

3. Place poolish in refrigerator for 16-24 hours.

   Day 2: 9am/1pm - make the pizza dough

4. Put lukewarm water for the dough into a large bowl then add all of the poolish. Mix together with a slotted spatula until the poolish loosens and melts into the water.

5. Add half (625g) of the flour and mix well.

6. Add salt then add the remaining 625g flour.

7. Turn out the dough onto a clean countertop. Work and knead the dough by hand and with a bench scraper. Fold and press with your right hand, trying to make as smooth a ball as possible (the dough will be quite sticky).

8. Leave the dough under an upturned bowl to rest for 15 minutes.

9. am/1.30pm - Prepare the pizza dough and 1st rise

10. After 15 minutes, put some oil on your hands and take the dough up with both hands underneath and allow the two ends to fall, creating an air pocket inside. Continue to repeat this process about 6 times, picking up the dough and turning a quarter turn each time. Form the dough in to a ball by pulling it towards you along the counter top.

11. Oil the original bowl and place the dough inside covered with cling film, always keeping the top side up, and allow to rest at room temperature for a further 1 hour.

12. Alternatively for a double ferment place in refrigerator for 16-24 hours. See Day 3 below.

13. am/2.45pm - shape the pizza dough and 2nd rise

14. Lightly oil hands. Tip the dough out on to your hands, then flip it on to the counter so the top remains on top. Cut the dough in to 5 strips, then pinch off and close sections in to balls. Repeat until you have 10 balls, making sure to keep the seam on the bottom.

15. Place balls 3 fingers width apart on a tray lightly sprinkled with semolina. Lightly pat with olive oil and cover with cling film. Rest for 2-4 hours at room temperature unless you want to freeze some dough balls (see below).

16. Make the sauce, light Ooni and heat stone to 450c

    1pm/6pm - Cook the pizzas

17. Sprinkle the dough balls with semolina and use a bench scraper to detach from the tray. Dip the ball in a bowl of semolina to coat, ensuring the top remains on top.

18. Place the dough ball on a lightly floured surface and start to press the dough ball from the centre and working out towards the edge. Ensure the air remains in the edge to form the crust. See Toppings below.

    Day 3: 9am/1pm - Prepare the pizza dough

19. Take dough out of refrigerator and leave at room temperature for 1-2 hours.

    11am/3pm - Shape the pizza dough and 2nd rise

20. Calculate the weight of each dough ball. The empty bowl weighs 262g. Each ball = (weight - 262 ÷ 10).

21. Lightly oil hands. Tip the dough out on to your hands, then flip it on to the counter so the top remains on top. Cut the dough in to 3 strips, then 'close' sections of each strip into a ball and pinch off. Repeat until you have 10 balls, making sure to keep the seam on the bottom.

22. Place balls 3 fingers width apart on a tray lightly sprinkled with semolina. Lightly pat with olive oil and cover with cling film. Rest for 2-4 hours at room temperature unless you want to freeze some dough balls (see below).

23. Make the sauce, light Ooni and heat stone to 450c

    1pm/6pm Cook the pizzas

24. Sprinkle the dough balls with semolina and use a bench scraper to detach from the tray and dip in a bowl of semolina to coat, ensuring the top remains on top.

25. Place the dough ball on a lightly floured surface and start to press the dough ball from the centre and working out towards the edge. Ensure the air remains in the edge to form the crust. See Toppings below.

    Freezing extra dough balls

26. Freeze extra dough before the 2nd rise after shaping into balls. Tightly wrap in cling film/zip lock bag and use within 3 months. To use frozen dough, remove and set on the counter for 8-12 hours or in the fridge for 24 hours. Thawed dough will stay fresh in the fridge for 3 days.

    For the white base sauce

27. Melt butter in a small saucepan over medium heat. Whisk in flour for 1-2 minutes.

28. Slowly add milk, whisking constantly until smooth, thickened, and bubbly.

29. Whisk in salt, black pepper, and garlic.

30. Add parmesan cheese and whisk another 30 seconds. Remove from heat and continue whisking just until cheese is melted and sauce is smooth then set aside to cool before using for pizza. Once cooled, cover and refrigerate up to 5 days.

Toppings

1 ball of mozzarella = 3 pizzas. Cut in to 1cm cubes

Also use grated mozzarella

Toppings first, then cheese.

Add basil and hot honey (if using) after cooking

Tomato sauce, parmesan and garlic oil (no mozzarella)

Pepperoni & jalapeño

Ham & mushroom

Pesto & ricotta

Serrano ham, red onion, olive & rocket

Olive, caper & anchovy

Red onion & jalapeño

Prosciutto & hot honey

Goats cheese, red onion, pine nut, rocket & balsamic glaze

Prawn, caper & anchovy

Glazes/sauces

Hot honey

Pesto

Balsamic

Chilli oil

Garlic oil

Fig jam