Method

1. Mix yeast with 260ml warm water and a pinch of caster sugar and leave in a warm place to activate
2. In a stand mixer add the flour, olive oil and salt and mix together for 1 minute before adding the yeast mix
3. Continue to mix on low speed for 5 minutes until gluten has developed and dough comes away from the sides in a ball
4. Leave dough in a covered bowl to double in size then split in half
5. Make two even balls and leave covered in the fridge overnight
6. The next day blend together the tomatoes, garlic and oregano with a pinch of salt
7. Roll out your dough balls into two deep cast iron pans
8. Top with tomato sauce, meatballs and mozzarisella
9. Bake in the oven on the highest temperature it will go, ideally 225C for 20 minutes until well risen
10. Finish with torn basil