(Makes 2 large or 4 small pizzas)

This no-knead pizza dough recipe is one of my absolute favourites. It’s a good late summer dish, as the warmth of the sun aids the rise of the dough. Personally, I leave for a minimum of 24 hrs and for anything up to 48, depending on the warmth of the environment. Invest in a pizza stone and get your oven as hot as you can for the best outcome.

Sieve 500g of strong white bread flour into a large bowl, add 20g of salt to one side and 2g of dried yeast to the other (salt can reduce the growth of the yeast). Add 350g of lukewarm water then use one hand to mix everything together. The dough will be wet and sticky so use a spatula to remove as much as possible from your hand. Cover the bowl loosely with cling film and leave in a warm place for at least 24 hrs, it will rise and fill with air bubbles. When you are ready to eat, put your pizza stone in the oven and heat very high (mine goes to 220C but 300C would be better). Use extra bread flour to dust your hands and the top of the dough and carefully divide into either 2 of 4 lumps. I use floured baking paper to help me stretch the dough out on the counter, use as much flour as you need to help you do this without ripping the dough.

Add your toppings (some ideas below) then quickly slide your pizzas into the oven (keeping on the baking paper) and bake until the edges bubble and crisp up.

*Tips for Toppings

Butter melted with rosemary, sliced potato and feta.

Courgette ribbons, pesto, mozzarella and olives.

Sausage, sage, fennel and garlic cheese.