Napoli Pizza

1. Place flours, yeast, sugar and sea salt in a large bowl. Slowly add olive oil and 250ml warm water, mixing with your hands as you go. Place dough on a floured work surface and knead well for 10-15 minutes until dough feels silky and soft, but not sticky. Dust with flour, put in a bowl, cover with a damp tea towel and leave for 1 hour in a warm, draught-free place to double in size.

2. Meanwhile, preheat oven to 220°C. Lightly oil 2 large baking trays.

3. Dust work surface and your hands with flour and briefly "knock back" risen dough to push out the extra air, then divide it into two and roll each half into a ball. Leave dough for a few minutes to settle, then press balls flat and, using your fingertips, shape them into pizza bases, working from the middle of the round and pushing out until pastry is about 5mm thick and 30cm wide.

4. Place pizza bases onto prepared baking trays, sparsely cover with toppings (see below) and cook for 10-15 minutes or until edges of bases crisp up and become golden. Makes 2 pizza bases.

5. For napoli pizza topping, preheat oven to 220°C. Remove pits from olives, place olives in a food processor with garlic and vinegar and process to form a paste. Brush 2 prepared pizza bases with olive oil.

6. Spread tomato passata over bases, sprinkle diced and grape tomatoes, basil and parmesan over and top with mozzarella, then spoon a few blobs of olive paste in three or four places on each base. Cook according to the Baker's Pizza Dough recipe, then remove from oven, scatter with parsley, drizzle with olive oil and serve immediately.