Step 1

To make the pizza dough, combine water and 1 tbs salt flakes in a large bowl. Add 1/4 cup (35g) flour and mix to combine. Add yeast and stir to dissolve. Gradually add remaining flour, using your hands to stretch and pull the mixture together to form a dough, it should be a slightly sticky dough. Turn out onto a lightly floured surface and stretch and pull the dough to knead until smooth.

Step 2

Place in a lightly oiled bowl, cover with a damp tea towel and set aside at room temperature for 3 hours or until almost doubled in size.

Step 3

Knock back dough, then return to lightly oiled bowl, cover with a damp tea towel and set aside at room temperature for 8 hours or overnight until tripled in size.

Step 4

The next day, line a baking tray with baking paper. Knock back dough and divide into 4 balls.

Step 5

Place on prepared tray and cover with a damp tea towel. Set aside for 1 hour or until risen slightly.

Step 6

Meanwhile, preheat oven to 200°C. Wrap garlic in foil and roast for 45 minutes or until completely softened.

Step 7

Squeeze garlic out of the skins into a small bowl, cool slightly then add mascarpone and season. Stir to combine. Set aside.

Step 8

For the winter pesto, place all ingredients in a small food processor and whiz until smooth. Set aside.

Step 9

Increase oven to 250°C. Place 2 large baking trays in the oven for 15 minutes to preheat.

Step 10

Dust a sheet of baking paper with semolina and stretch and pull one dough ball into a 30cm round, leaving a thicker crust around the edges. Spread over 1/4 of the garlic mascarpone and top with 1/4 of the fior di latte. Carefully transfer to a hot baking tray and bake for 12-15 minutes or until puffed and golden. Repeat with remaining dough, garlic mascarpone and fior di latte.

Step 11

Drizzle with pesto and sprinkle with chilli flakes and extra basil leaves to serve.