Sheet pan pizza

Put the flour, yeast and salt in a large bowl. Make a well in the centre, add 200ml warm water, then use a fork to incorporate the liquid into the flour, forming a shaggy dough. Tip onto a lightly floured work surface and knead for 10 minutes until a rough ball is formed. Alternatively, add the ingredients to the bowl of a stand mixer fitted with a dough hook, then knead for 10 minutes. It will be a little wet, but don’t be tempted to add too much flour. Put the dough in a lightly oiled bowl. Cover, then leave in a warm place until doubled in size (roughly 2 hours).

Preheat the oven to its highest temperature – ideally around 230ºC, gas mark 8. Lightly oil a deep 20x30cm baking tin. Put in the dough and stretch it out to the edges with your fingers (don’t worry if it springs back – you can stretch it again later). Cover and rest for 30 minutes.

If the dough has shrunk, stretch it out again, pressing it against the edges so it sticks. Spoon the pizza sauce all over, taking it right to the edges. Dot over the mozzarella balls, then sprinkle with the Parmigiano Reggiano and half of the basil leaves. Add some freshly ground black pepper and bake for 12-14 minutes until the dough is puffed up and the cheese melted.

Run a palette knife around the edges to help release the pizza, then use a spatula to lift it out. Scatter with the remaining basil leaves. Serve with a green salad if liked.