Pesto and Sun-Dried Tomato Pizza

Combine the flour, yeast, sugar, and salt in a large bowl, keeping the salt and yeast on opposite sides. Add the water and 2 tbsp olive oil, then mix to a shaggy dough. Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Divide into two equal balls, place in lightly oiled bowls, and cover tightly with cling film.

Refrigerate the dough for 48–72 hours for a cold ferment — this is what develops flavour and the characteristic blistered crust.

Blitz the basil, Parmesan, toasted pine nuts, garlic, and 100 ml extra-virgin olive oil in a food processor until a smooth, vibrant pesto forms. Season generously with salt and black pepper. Set aside.

Remove the dough from the fridge 2 hours before baking and leave, still covered, at room temperature to come to temperature and relax — do not skip this or the dough will spring back and tear.

Place a pizza stone or heavy baking tray on the top rack of the oven and preheat to its maximum temperature (at least 250°C / 480°F / Gas 9) for a full 45 minutes so the stone is thoroughly saturated with heat.

On a lightly floured surface, stretch each dough ball by hand into a rough 28–30 cm round — avoid a rolling pin, which deflates the air bubbles. Transfer to a sheet of baking parchment.

Spread a generous, even layer of pesto over each base, leaving a 2 cm border. Scatter the sun-dried tomatoes and cherry tomato halves across the pesto, then distribute the torn mozzarella evenly on top. Finish with a scatter of chilli flakes and a fine drizzle of olive oil.

Slide the first pizza (still on its parchment) onto the hot stone or tray and bake for 10–12 minutes until the crust is deeply blistered and golden, the cheese is bubbling and lightly charred in spots, and the underside sounds hollow when tapped.

Remove from the oven, slide off the parchment, and scatter fresh basil leaves over the top immediately. Rest for 2 minutes before slicing. Repeat with the second pizza.