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