Felicity Cloake | Link
| Rise | Prep | Cook | Makes |
|---|---|---|---|
| 3-5 days | 5 mins | 35 mins | 4 |
Mix the flour, yeast, salt and sugar then stir in 325ml water to a smooth dough. Cover and put in the fridge for three to five days.
Tip on to a lightly floured surface. Divide into four roughly equal portions, shape into balls, cover and leave for two hours. Get the cheese out of the fridge.
Put the tomatoes in a saucepan over a medium heat and simmer for about 30 minutes, until you have a thick sauce. Season to taste with salt and a pinch of sugar, if necessary.
Heat a frying pan or skillet (preferably cast-iron) over a medium-high flame until an experimental drop of water dances across the surface. Heat the grill to medium-high.
Stretch the dough with lightly floured hands into a rough round, keeping the edges thicker. Cook on the skillet until the base has begun to char, adding a spoonful of tomato sauce and some torn mozzarella once the top starts to dry out.
Once the bottom looks done, grill until the cheese is bubbling and the edges are brown. Finish with a few leaves of basil or a sprinkle of dried oregano, and a drizzle of extra-virgin olive oil.