Indian Neapolitan-Style Pizza

Instructions

• 1To make the dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
• 2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.
  Tip: If you have a Breville oven with a proof function; set to 86°F and proof for 1 hour.
• 3Turn the dough onto a lightly floured bench top and divide into 4 even pieces, approximately 8½ oz each. Shape each piece into a smooth ball.
• 4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 4-inches between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days. Meanwhile, continue to the next step.
• 5To prepare the chicken, combine the yoghurt, salt, garlic, ginger, lemon juice and spices in a bowl. Add the chicken and stir to coat. Cover and refrigerate for at least 6 hours or overnight.
• 6An hour before cooking, remove the dough from the refrigerator. Meanwhile, continue to the next step.
• 7Place the chicken in a foil lined roasting pan and cook in an oven preheated to 360°F for 30 minutes, or until cooked through. Remove from the oven. When cool enough to handle, chop into pieces.
• 8About 20 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Lighter setting and select 3 minutes on the Timer dial. Meanwhile, make the curry pizza sauce.
• 9To make the curry pizza sauce, heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring until translucent. Add the garlic, ginger, garam masala and turmeric and continue to cook, stirring for a couple of minutes until fragrant. Add the coconut milk, tomatoes and salt and cook for 2 minutes, or until thickened and reduced to 20 fl oz. Remove from the heat and transfer to a large heatproof jug. Process with an immersion blender until smooth. Set aside to cool.
• 10Once preheated, sprinkle semolina on the bench top. Place one of the dough balls on the bench top. Sprinkle semolina over the dough. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the centre into a 10-inch round, leaving a ½-inch border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
• 11For each pizza, leaving a small border, spread a quarter of the curry pizza sauce evenly over the dough. Scatter with ¾ oz mozzarella, then top with a quarter each of the spinach, fior di latte, chicken and paneer. Finish with ¾ oz mozzarella.
• 12Place the pizza in the oven, press the Timer dial and cook for 3 minutes, or until the crust is spotted brown and the cheese has melted.
• 13Transfer to a cutting board, slice and serve.