Our pizza nights were legendary when the children were growing up. I’d make the dough and everyone built their own.
Dough: 400g 00 flour, 100g fine semolina, 1½ tsp salt and 1½ tsp sugar. Stir a 7g sachet of fast-action yeast into 325ml hand-hot water, then with the mixer running pour it in with 2 tbsp extra virgin olive oil and knead for about 5 minutes until smooth and springy. Prove in a floured basket or oiled bowl under a damp cloth for an hour, until doubled. Knock it back. You can freeze it or keep it in the fridge at this point.
Bake: Put a pizza stone (or a metal tray) into a cold oven and crank it to its hottest. Roll out on semolina, then add cheese on the bottom, your toppings (mine are mushrooms, pepperoni, cherry tomatoes, sweetcorn and spring onions), Italian seasoning, more cheese on top and a drizzle of chilli oil. About 8 minutes, then finish with rocket and fresh basil.