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• Prep time: 10min
• Cook time: 1hr for proofing

To make the dough: Stir yeast in lukewarm water in a medium glass bowl. Set aside for 5 minutes or until foamy.

Add flour to the bowl of a bench top mixer. Add yeast, water, sugar and oil and knead, using the dough hook, for 8 minutes or until smooth and elastic. Transfer dough to a large glass bowl and cover with a clean tea towel or plastic wrap.

Select PROOF/Convection/85F/1hr. Place bowl on the bottom rack of the oven and press START. Proof dough for 1hr or until doubled in size.

Knock back dough and divide into 8 portions (120g) each.

To assemble the pizza: Scatter the semolina-flour mix onto a work bench. Roll out pizza dough thinly and place on the pizza pan.

Spread pizza base evenly with tomato puree, leaving a half inch border of crust. Scatter with mozzarella, then salami and olives. Sprinkle basil on top.

Select PIZZA/Convection/480F (250C)/8minutes. Press START to preheat.

Once preheat has finished place pizza pan on the bottom rack on position 7 and bake for 8 minutes or until cheese has melted and is golden in colour. Serve immediately.