2g fresh yeast
1kg Caputo pizza flour
590ml cold water
25ml olive oil, plus a little extra
28g salt
80g mozzarella
50g gorgonzola cheese
Packham pears, finely sliced
toasted walnuts

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1.Mix the yeast with some water.
2.Put the flour and yeasty water into a mixer and set the mixer on a low speed.
3.Slowly add the cold water and keep mixing until a dough forms.
4.Add the olive oil and salt and mix it in.
5.Put the dough on the bench, cover with plastic wrap and allow to rest for 1 hour.
6.After an hour, divide into 8 parts and roll into individual balls.
7.Leave them to double in size (approx. 3 hours).
8.Cover with plastic wrap and put into the fridge for at least an hour. If made in the morning, the dough can be used at night time. The longer you keep it in the fridge (up to 5 days), the easier the dough is to work with and to digest.
9.When ready to cook, heat the oven to 240°C – the higher the temperature the better: we cook ours at 380°C.
10.Roll the pizza dough to the desired size and thickness; the thinner the better.
11.Brush each base with a little olive oil, sprinkle with mozzarella, crumble the gorgonzola over the top and add the pear.
12.Bake the pizzas for 5 minutes.
13.Once the pizza is cooked, garnish with walnuts, radicchio leaves and olive oil.

Recipes & food styling Perrin Yates / Photography Tony Nyberg