Vodka Sauce Pizza

Take the dough out of the refrigerator, divide it into two 250 g balls, and leave them, covered, at room temperature for 20 minutes.

Heat the olive oil in a saucepan and cook the garlic and chilli flakes for 1 minute until fragrant, then crush in the tomatoes.

Add the vodka and simmer for 4 to 5 minutes until the raw alcohol smell has cooked off. Stir in the double cream and salt and simmer for a further 2 minutes until slightly thickened, then remove from the heat.

Preheat the oven, with a pizza stone on the top rack, to its maximum temperature, at least 260°C, for 30 minutes.

Stretch one dough ball on a semolina-dusted peel into a 30cm round.

Spread the vodka sauce over the base, then scatter over the mozzarella and parmesan.

Bake for 10 to 11 minutes until the crust is charred and the cheese is bubbling.

Scatter with basil, rest for 2 minutes, then slice. Repeat with the second dough ball and remaining sauce and cheese.