Combine the yeast and water, set aside for 1- 2 minutes until bubbling
Add the sieved flour, salt & oil to the yeast and knead on low/medium for 5 – 7 minutes in a stand mixer
Place in a well-oiled bowl and wrap in clingfilm leaving to rise for minimum 1 hour (prepare pizza sauce)
Punch dough – yep, give it a good punch! Flour a surface and roll out to fit into well oiled baking tray. Cover and leave to rise for a further hour.
Gently poke holes using your fingers on top of dough and get your toppings ready!
Top the focaccia with 100g of grated cheese (spread evenly)
Spoon the tomato sauce over the top and spread out to about 2cm from the edge
Top with pepperoni, fresh mozzarella and remainder of grated cheese.
Sprinkle with a little smoked salt and bake in the oven for 22-25 minutes @ 200c *see tips*
Top with chili flakes & fresh basil leaves
Pizza Sauce
Blitz the tomatoes in a food processor until smooth
In a saucepan fry the garlic in oil for 1-2 minutes
Add the tomatoes and smoked salt and cook for a further 6-7 minutes
Allow to cool before using
Notes
Tips/Tricks
let the dough rise for a minimum of 1 hour but 2 hours will give you a more aerated bread
you can make the dough in advance – once it has undergone its first rise then you can place it in the baking tray, cover it and leave it in the fridge until ready. Remove from the fridge at least 30 minutes before cooking
if you won’t eat all the pizza in one go then my advice is to undercook it by 2-3 minutes so you can cut it in ½ and continue to cook some for one night and the rest the next night. Reheat the pizza by placing it on a wire rack in the oven and cook. This will crisp up the bottom again nicely