Pizza PARTY

Food editor Jess Meyer shares her foolproof recipe for the perfect night in

- JESS MEYER

Overnight pizza dough

A long, slow prove gives this no-knead dough great flavour with almost no effort.

Makes 4 x 23cm pizzas or 2 x 40cm pizzas or 6 x pizza sarnies • Prep 10 mins, plus overnight proving

• 500g 00 pizza flour or strong white bread flour

• ¼tsp instant dried yeast

• 1tbsp fine salt

• 1tbsp olive oil

• Fine semolina flour or plain flour, for dusting

1 At least 1 day before you want to make your pizzas, put the flour, yeast and salt into a large mixing bowl. Add the oil and 350ml tap water, then mix with clean hands to form a rough dough, scraping down the sides to make sure all the dry ingredients are incorporated (it will look quite 'shaggy' at this stage). Cover the bowl and set aside at room temperature overnight or until the dough has doubled in size.

2 Tip the dough on to a well-floured surface and divide as required. Shape each piece of dough into a ball, then cover with a clean, damp cloth and leave to rest for 1 hr on a floured surface.

3 Alternatively, put the dough balls on to a floured baking tray, wrap in cling film and chill for up to 3 days. Remove from the fridge about 2 hrs before shaping.

4 To shape the pizzas, put 1 ball of dough on to a lightly floured surface. Starting from the centre, use clean fingers to press and stretch the dough outwards into a flattened disc. Pick up the dough and pinch around the edges, letting gravity stretch the dough further, to the required size. Add your toppings and cook as per the recipe. Spicy salami paste and an oozy egg make this a winner for brunch or dinner.

Egg and nduja pizza

Spicy salami paste and an oozy egg make this a winner for brunch or dinner.