Add all the flour and yeast into the mixer bowl then mix on low for 2 minutes.

Gradually add 560g of water and continue to mix on the lowest speed until it begins to combine.

Once a mass is formed (after about 4-5 minutes of mixing) add the poolish and continue to mix on lowest speed.

Begin to slowly incorporate 35g of water to collect any unmixed flour left in the bowl.

Increase the mixer speed to 50% and add the salt.

Increase the mixer speed to 75% and gradually add in the olive oil.

Increase the mixer speed to 100% and incorporate the final 105g of water. Stop the mixer when the water has been absorbed and the dough is smooth.

Allow the dough to rest for 5 minutes before removing from the mixer. Place into a bowl, cover and refrigerate for 24 hours.

Divide and ball the dough into 325g/11.5 oz balls, place into pans, cover and put back into the fridge for a further 24hrs.

Coat the pan and dough ball with oil, dimple and stretch the dough working it towards the corners of the pan.

Repeat this method 4-5 times at 20-minute intervals (cover between stretches).

Cover and allow the dough to proof at room temperature until the dough has doubled in volume.

Preheat your Gozney Dome stone to 625°F/330°C. Dimple the dough and place the pan in the oven. Flame off, Dome Rope Sealed Door on.

Bake for 2 minutes, then rotate the pan 180 degrees and bake for a further 2 minutes.

Remove the par-baked dough and rest at room temp.

Top with the cheese blend, place the pizza back into the oven and bake for 4 minutes, flame off and door on. Rotating the pan 180 degrees after 2 minutes.

Rest for 1 minute on a cooling rack, then top with two stripes of cooked tomato sauce, grated Pecorino Romano and torn basil.

Slice into squares and enjoy!