New York style white pizza

Stretch the dough into a roughly 12 inch round, dust the loading peel with semolina flour and lay the dough down.

Lay down about 120 g of full fat shredded mozzarella as the base.

Add eight to ten one inch pieces of fresh mozzarella, no bigger or the cheese will not melt properly.

Sprinkle on dried oregano and black pepper.

Add about 50 g grated parmigiano reggiano and a strong pinch of flaky salt.

Shimmy the peel to check the pizza is loose and bake at 550F, 290C, for five to six minutes, until the fresh mozzarella is just about melted.

Top the baked pizza with another generous handful or two of grated Parmesan.