Ingredients                                          

300g Water

3.5g Fresh Yeast

500g Turmeric Flour

8g Salt

30g Olive Oil

Culture Club Spicy Pepperoni

Culture Club Shredded Mozzarella Cheese

For The Dough                                      

-Start by making the dough. Place the water in a large bowl and crumble in the yeast. Whisk together.

-Add half the flour and continue to mix with the whisk until a cream consistency is achieved. Add the remaining flour and the salt, whisk until you are able to use your hands then knead in the bowl for 5 minutes.

-Add the olive oil and knead the dough on a clean surface for a further 5 minutes.

-Divide the rested dough into 4 and shape each portion into a dough ball. Transfer to a tray, cover with a lid or cling film and refrigerate overnight. When ready to use, allow the dough to come up to room temperature for 2-4 hours before opening into pizzas.

Building The Pizza                                  

-To build the pizza, allow your dough balls to come up to room temperature for around 2 hours before opening them into a pizza skin. Cover the base with tomato sauce and a few slices of Culture Club Spicy Pepperoni. Sprinkle a generous amount of Culture Club Shredded Mozarella Cheese on top . Cook in a hot Roccbox, on full flame, for around 2 minutes- rotating as required. When the pizza is cooked, transfer to a plate and drizzle with a pesto or eat it as it is.