• 450g strong white flour, plus extra for dusting
• 200g strong wholemeal flour
• 7g dried easy-blend yeast
• 2tsp salt
• 30ml olive oil
• 50ml warm milk
• 325ml warm water
• 1 ball mozzarella cheese
• 1 clove of garlic, chopped
• 2 tins chopped tomatoes
• 170g tomato puree
• 1tsp dried oregano
• 1tbsp parsley
• 2tbsp torn basil
• 1tsp salt
• 1⁄2tsp cracked black pepper
• 3tbsp olive oil
• 2 mushrooms
• 1⁄2 red pepper
1 For the dough, mix both of the flours, yeast and salt in a mixing bowl and stir in the olive oil and warm milk. Now, slowly add the water, mixing well so it forms a soft ball.
2 Turn the dough out onto a lightly floured surface and knead well for roughly 5 minutes, until smooth and elastic. Place in a clean bowl, cover with lightly oiled cling film and leave to rise for about 11⁄2 hours, or until doubled in size.
3 When the dough is ready, knock it back, then it’s time to knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
4 Preheat the oven to its highest setting you have.
5 Pour tinned tomatoes, tomato puree, parsley, garlic, oregano, salt, and pepper in a food processor and blend until smooth.
6 In a saucepan on medium heat, add the olive oil and when hot cook the garlic for 1 minute. Pour in the tomato mixture and simmer on low.
7 Once risen for the final time, roll out a ball the size of a small fist in a circle, roughly 30cm in diameter, fill half of it with 4-5 tbsp on the tomato mixture leaving an inch border from the edge.
8 Add some torn mozzarella, pepperoni, mushrooms, peppers, any fillings you like.
9 Fold the other half of the dough over and crimp the edges to seal in the filling. Brush the top and edges with some olive oil and bake for 12-15 minutes until it has a nice colour and has puffed up a bit.