Solo Pan Pizza Calabrese

Combine 110g of the flour with 100ml cold water and the yeast in a medium bowl. Mix in the morning, cover and set aside at room temperature for 8-10 hours. Go to work, go out and hang, whatever.

When you get home, mix the remaining flour with the salt. Tip into the dough and bring together, add 5-10 ml more water if needed. Knead into a smooth dough, shape into a ball and set aside covered with an upturned bowl for 45 mins.

Meanwhile, tip the tomatoes into a small bowl. Add 1 tbsp of olive oil, salt and pepper, and finely grate in the garlic clove. Mix to combine. Tear the mozzarella into pieces and pick the basil leaves.

When you’re ready to cook, preheat the grill to max. Take a 20-25cm oven proof pan and set over a medium heat. Whilst your pan heats up, tip some flour onto your surface and grab the dough ball.

Using the tips of your fingers, press down in the middle of the dough ball and work your way out to the edge, shimmying the dough around to create a defined crust. Once roughly the same shape as your pan, scoop it up, dust off the excess flour and carefully lay into the hot pan.

Spread over your tomato sauce and top with cheese, salami, sliced chilli and the basil. Cook until the base is golden and crispy, this will take 4-5 mins, then slide the pizza under the grill to finish cooking.

Finish with the grated parmesan and a little olive oil.