Mix the flour and water together until it combines to form a rough mass (don’t knead) and leave for half an hour to autolyse.

Dissolve the yeast in a Tbsp of lukewarm water, add to the dough and mix for a few mins. Then add the salt and keep mixing until you have a smooth elastic dough. Probably about 10 mins total mixing.

Remove, shape, cover and prove until doubled in size (a few hours at room temperature or overnight in the fridge).

Portion and ball the dough then leave to prove again for a few of hours until ready to use.

Preheat your BBQ with Weber Glazed Baking Stone to max.

In a bowl, crush the tomatoes by hand until pulpy, then season with salt. Chop or tear your mozzarella into chunks and put into a bowl.

Once ready, stretch your pizza out on a well floured surface. Spoon on the tomato sauce and spread across the base. Grate over a little parmesan, if using, then add a few basil leaves. Top with a handful of mozzarella and then spoon on a few blobs of nduja.

Slide the pizza onto a lightly floured peel and then onto the Weber Glazed Baking Stone. Close the lid and allow to cook for about 3 or 4 mins until you have a crispy base and golden crusts.

Slide onto a board, drizzle with a little olive oil and slice.