Adam Liaw's 'nduja margherita pizza

Easily the best way I've found to make pizza at home, this dough recipe and cooking method gives you delicious results every time with very little effort. The tomato sauce for this not-so-traditional margherita is spiked with spicy 'nduja.

INGREDIENTS

• 2 portions All-in pizza dough (half of the recipe below)
• 1 ball of mozzarella (about 200g), sliced
• ½ cup mixed cherry tomatoes, sliced
• a few basil leaves
• olive oil, to drizzle

All-in pizza dough (makes extra)

• 1kg bread flour or Tipo 00 flour
• 650ml water
• 20g salt
• 1 packet dry yeast
• 3 tbsp olive oil, plus extra for oiling the containers

Basic pizza sauce (makes extra)

• 500ml tomato passata
• 1 garlic clove, grated
• a pinch of sugar
• 1 tsp salt
• 100g 'nduja (a spicy soft salami)

METHOD

1. For the dough, combine all the ingredients in a stand mixer with the dough attachment. Knead for around 6 minutes until a smooth dough forms. Divide into 4 equal pieces and transfer to individual oiled containers of about 2 cups capacity with airtight lids. The dough will rise, so if the container is too small it will not fit, and if the container is too large it will hold too much air and the dough may dry out. Place in the fridge to prove for up to 3 days. The dough will develop more flavour the longer you leave it, but you could use this after proving for just an hour at room temperature.
2. For the 'nduja pizza sauce, combine all the ingredients except the 'nduja in a small saucepan and simmer for 5 minutes, just until the raw taste of the tomato is gone. Stir through the 'nduja and remove from the heat. (This sauce will keep in an airtight container for about a week.)
3. Remove the dough from the fridge about 30 minutes before you want to cook. Take a 26-28cm ovenproof frying pan with a handle that can fit in your oven. Tear a piece of baking paper slightly larger than the pan and lay it on a cutting board. Place the ball of dough in the centre, drizzle with olive oil, and with your fingertips, press and stretch the dough on the baking paper to about the same size as the frying pan. Press from the centre out, leaving a slightly raised lip around the edge. Spoon ¼ cup (60ml) of the pizza sauce on the base and spread it out with the back of a large spoon. Scatter over the tomatoes and place half the mozzarella slices over the base.
4. Heat your oven's overhead grill as high as it can go. Separately, heat the frying pan on the stove over high heat until very hot. Drop the paper holding the pizza onto the frying pan and immediately transfer it to the oven. Cook for about 4 minutes until the pizza is cooked through, risen and the crust is browned. Tear over the basil leaves and drizzle with a little olive oil, then repeat with remaining portion of dough and toppings.

Serves 2-4

This recipe is from episode seven of Good Food Kitchen season 2, screening on 9Now.