Recipe Method

Add the flour, yeast and 5g salt to a large bowl. Mix with a fork before stirring in the warm water with a fork. Bring the dough together and then turn out onto a clean surface. Knead the dough until it is smooth. If it is too sticky to begin with, slap the dough on the table until you can start to knead it. Once smooth, shape into a ball.

Lightly oil the dough before adding back to the same bowl. Cover with cling film and leave to prove. If you’re making this on the same day, leave at room temperature for 2 hours. Ideally you want to prove this in the fridge for 24 hours.

3 hours before serving, place the dough in a lightly oiled baking tray. Keep the top of the dough facing up.

Gently stretch the dough to almost fit the tray. Cover and leave at room temperature for 2 hours.

Preheat the oven to 220˚C Fan.

Add a drizzle of oil to the dough and then gently press with your fingers to spread the dough to fill the tray. Season with salt and place in the oven for 10 minutes.

Remove from the oven and leave to cool for 10 minutes. Reduce the heat to 200˚C Fan.

Mix the grated mozzarella and cheddar and scatter over the prebaked dough. To ensure you get crispy edges, press some of the cheese right into the edges.

Once fully coated in cheese, add the tomato sauce. Gently spread all over before adding the nduja.

Place in the oven for 25 minutes, turning the tray halfway through.

Remove the pizza from the oven and allow to sit in the tray for 5 minutes.

Run a sharp knife around the edges of the tray. Once loosened, place the pizza on a wire rack for a few minutes.

Place the pizza on a chopping board, generously drizzle with hot honey, slice up and serve.