Combine the water and yeast in a bowl and mix with a wooden spoon until the yeast has completely dissolved.

Add the flours and mix well until there is no more dry flour.

Add the salt and the olive oil and mix well again until well incorporated.

Dust a work surface with a little bit of flour and semolina flour and start kneading the dough using the palms of your hands and a dough scraper.

Knead for 8–10 minutes, or until smooth, elastic and a little sticky.

Divide the dough into four equal balls and place in a semolina-dusted container, cover and leave to prove at room temperature for 6–8 hours, or until doubled in size.

For a slow rise, leave to prove in the refrigerator for 15–18 hours.

For the filling, combine the tomatoes and garlic in a bowl, then tear in the basil, add a glug of olive oil and a pinch of salt and mix well.

Preheat the oven to 200°C fan (425°F/gas mark 7) and line two baking sheets with baking parchment.

Once risen, transfer the dough balls to a lightly floured surface and roll them into 18–20cm (7–8 inch) discs.

Transfer two of the dough discs to each baking sheet, making sure they are not touching.

Drain and discard the liquid from the tomato filling, then divide the tomatoes equally between the middle of each disc.

Fold the edges of the dough inwards so they overlap a little and enclose most of the filling.

Brush the dough with olive oil and bake in the oven for about 25 minutes, or until crispy and golden all over.

Remove from the oven and leave to cool for 15 minutes before enjoying.