Grandma Pie

Start by making the dough. Add the water to a large bowl. Tip in the yeast and flour and bring together with your hands until there are no dry lumps of flour left in the bowl. Don’t worry about kneading too much here, just make sure you’ve got all the flour hydrated.

Cover the bowl with cling film, or pop inside something airtight and leave for 1 hour. Tip the olive oil and salt over your dough and use your hands to squash into the dough. Keep mixing until the dough has come together.

Turn the dough out onto a clean surface and give it a brief knead – it will be sticky but don’t worry. Use a bench scraper to scoop the dough back up and into a clean bowl. Let it hang out for half an hour then give it a fold. Dunk your hands into cold water, grab the top of the dough and lift it up and over the main body of the dough. Turn the dough 90° and repeat the fold again. Complete four folds (this is one turn). Leave the dough for another half an hour and fold again.

Let it rest once more, then fold again and lob the whole lot into the fridge overnight for a long, slow prove. You can let the dough hang out at room temp, and it will be ready to shape and bake in roughly 2-3 hours. When it’s ready to bake, heat the oven to 220°C.

Line a roughly 20x35cm baking tray with parchment and a glug of olive oil. Pour the dough into the lined tray and carefully encourage it into the corners to fill the tray. Knock out most of the air. Slide into the oven for 10 mins to par-bake.

Tip the plum tomatoes into a bowl and use your hands to squish them through their juices. Finely grate the garlic cloves into the bowl and add a glug of olive oil and a healthy pinch of salt. Mix together.

Cut the mozzarella into slices and lay the cheese out over the parbaked base, then spoon the sauce evenly over top. Finish with grated Parmesan and then slide back into the oven. Lower to 200°C and bake for 30-35 mins.

Finish the pizza with the fresh basil leaves and some extra grated Parmesan. Cut into slices with scissors and serve.