But while toppings are key, the perfect pizza comes down to the dough with this slow-proof recipe needing only six ingredients ... Cover with cling film and refrigerate for 12–16 hours (or overnight).

On a floured work surface roll out the dough into two circles, roughly the same size. Preheat the oven to 220C/200C Fan/Gas 6. Place a baking tray or pizza stone in the oven to heat up.