1 In a large bowl, mix the dry ingredients together using your hands or a dough scraper.
2 Pour in the oil followed straight away by 300ml water.
3 Mix the ingredients together using the scraper or the fingertips of one hand until you have a ball of dough.
4 When you are happy with the consistency knead the dough by stretching, folding and turning it. You will notice the dough snapping and breaking at the start but after a few minutes it will have developed more elasticity.
5 Knead the dough until it bounces back to the touch – this should take no more than ten minutes .
6 Shape the dough into a ball and rest for up to fifteen minutes.
7 After this time divide the dough into four evenly sized pieces.
8 Roll each piece into a ball by tucking the corners into the bottom of the ball and therefore smoothing out the top.
9 Lightly wipe the dough balls with olive oil as before and lay onto a tray.
10 Cover with cling film or a cloth and leave to prove in the fridge for at least three hours or overnight.
11 Preheat the oven to its hottest temperature; between 250˚C and 300˚C is ideal.
12 Once the dough has proved roll or stretch the dough out into a circle around 25cm in size or until the dough is around one centimetre thick.
13 Scatter small cubes of the mozzarella across the dough, followed by crumbled Dolcelatte® and the remaining toppings.
14 Cook for five to seven minutes, depending on the heat of your oven and serve.