Deep-Dish Pizza

Kit you will need: Microwave-safe jug or small saucepan; large bowl for mixing; clingfilm; baking dish, oiled; large sieve or colander; medium bowl; chopping board; garlic crusher; medium spoon; 2 plates; vegetable peeler; small sharp knife; roasting tin or deep baking tin (about 22 x 30cm), oiled; large sharp knife or pizza cutter.

Put the flour in the mixing bowl. Add the salt and yeast and mix together with your hand, then push the flour to sides of the bowl to make a well in the middle.

Pour the oil and lukewarm water into the well. Mix the flour into the liquids with your hands, then squeeze everything together to make a dough that feels quite soft. If the dough feels dry and there are dry crumbs at the bottom of the bowl, sprinkle over more water a tablespoon at a time and mix it in.

Rub the dough with a little oil, then scoop out the dough onto the worktop. Knead the dough, by pushing and stretching it, then folding it over, for 4 minutes. Gather into a ball, cover with the upside-down bowl and take a break for 10 minutes.

Uncover the dough and knead again for 4 minutes until it feels very soft, elastic and smooth. Put the dough back into the bowl and cover it with clingfilm. Leave for about 1 hour to prove – the dough will expand and double in size.

During this time, prepare the topping. Preheat the oven to 200°C/400°F/gas 6. Put the sausages into the oiled baking dish and cook in the oven for 20 minutes. Wearing oven gloves, remove the dish from the oven and set it on a heatproof surface to cool. Leave the oven on, but turn it up to 220°C/425°F/gas 7.

Set the sieve or colander over the medium-sized bowl, then pour the chopped tomatoes into the sieve. Leave them to drain – you want as much of the liquid to drain off as possible. (Use the liquid for a soup or pasta sauce.)

Place the garlic on the chopping board and bash with the underside of the small saucepan, then remove the papery covering on the garlic. Put the peeled garlic into the garlic crusher and crush it through the holes into the bowl of tomatoes. Stir to mix.

Drain the mozzarella (it comes packed in liquid), then pull apart into long strands and put onto a plate. Use the vegetable peeler to ‘peel’ or shave strips from the pecorino or Parmesan onto the other plate. Put the cooked sausages on the chopping board and carefully cut across into slices about 1.5cm thick.

When the dough is ready, scoop it out of the bowl straight into the oiled roasting tin. With your hands, press out so it covers the base of the tin, then press it up the sides using your thumbs – the dough will be very elastic and will keep springing back, but do your best. Leave it for 10 minutes to relax a little, then press it firmly into the corners and right up the sides of the tin. Make sure the dough is the same thickness everywhere.

Place the tin in the oven and bake the pizza base for 10 minutes so it starts to set (this helps prevent it from going soggy when you add the topping). Wearing oven gloves, remove the tin and set it on a heatproof surface.

Scatter the mozzarella strands over the pizza base (don’t forget the tin will be hot). Next add the sausage slices, make sure they are evenly distributed so everyone gets their fair share. Spoon over the tomatoes. Finally, arrange the cheese shavings over the top.

Carefully return the tin to the oven and bake for 25 minutes until the crust is golden brown and the filling is bubbling. Wearing oven gloves, lift out the tin and set it on a heatproof surface. Leave the pizza to settle for 10 minutes (this makes it easier to cut), then cut into 8 squares.

To make your pizza veggy, replace the sausages with 2 x 400g tins artichoke hearts in water. Drain the artichokes really well, then cut each one in 4. Put onto the pizza in place of the sausage slices.