Mix together the dough ingredients really quickly and let it sit to hydrate and activate the yeast.

After 5 mins turn out on to a floured surface and knead the dough to activate the gluten. Do this for 10 mins.

When the dough is tight and springs back pop into an oiled bowl & leave to rise for 2 hours out of the fridge.

Once it has doubled or tripled in size you will knock the air out of it by punching it in the centre then again in the north, south, east & west.

Put it back in a clean oiled bowl and and leave it in the fridge for 24 hours.

Get out of the fridge 2 hours before you want to make to come to themp.

When its time sprinkle semolina on your counter and roll out into a circle with a rolling pin slightly larger than the pan you are using.

To make the sauce, add all the. Ingredients to a pan and reduce by 1 quarter.

To make the stuffed crust Slice 12 - 1cm x 1cm diameter sticks about 10cm in length and wrap them in slices of pepperoni.

Put the rolled out base in the pan and lay the wrapped cheese around the edge, shaping to the pan and folding over the crust as you go.

Ladle the tomato sauce on the base, then a thin sprinkling of grated mozzarella, then arrange the pepperoni over the pizza and sprinkle all the remaining mozzarella.

Preheat oven to 240C. Cook for 15 mins or 300C in a pizza oven for 4-5mins. Turn off oven.