Cheese Pan Pizza

Instructions

• 1To make the pizza dough, place the water, milk, salt and yeast in a medium bowl. Add the flour and mix well to combine.
• 2Cover the bowl with plastic wrap and proof at room temperature for 12-24 hours.
• 3Pour the olive into the pizza pan and spread to evenly coat the base. Transfer the dough into the pan and turn it to coat evenly in the oil. Press the dough to flatten. Cover with oiled plastic wrap and stand, at room temperature for 2 hours, or until the dough has softened and spread towards the edge of the pan.
• 4About 15 minutes before the dough has finished proofing, preheat the oven. Select the Pan setting. Turn the Darkness dial to the Medium setting and select 20 minutes on the Timer dial. Meanwhile, make the pizza sauce.
• 5To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and chilli flakes (if using), in a large jug. Process with an immersion blender until smooth.
• 6Once preheated, use your fingertips to press the dough all the way to the edge of the pan, popping any large bubbles that appear and keeping the thickness even.
• 7Leaving a small border, spread 8 fl oz pizza sauce evenly over the dough. Sprinkle with mozzarella and finish with the fior di latte.
  Tip: The excess sauce can be refrigerated in an airtight container for up to 3 days. It can be used on pasta or wherever passata/tomato puree is used.
• 8Place the pizza in the oven, press the Timer dial and cook for 20 minutes, or until the base is crisp and the cheese has melted.
• 9Transfer to a cutting board, slice and serve scattered with basil leaves.