Stone-Baked Pizzas

Dough Ingredients
400g bread flour
100g semolina
2 tsp salt
1 tsp instant yeast
50ml extra virgin olive oil
260ml warm water

2 tbsp tomato purée
140g artichoke hearts
10 slices pepperoni
100g shredded cheddar
150g mozzarella, diced
15g grated Parmesan
a little ground black pepper

35g arugula
1 tbsp capers in vinegar

1    Place dough ingredients (except 30ml warm water) into a bowl. Mix by hand and knead into a dough. Add warm water to knead. Place on floured workspace to knead till not sticky.
2    Knead by hand and knock it down about 300 times till a thin film can be pulled out.
3    Round the dough with closing side down. Place into greased steel bowl. Cover with a damp cloth (wrung). Ferment for about 90 minutes.
4    Transfer dough to table. Punch it down to release the air. Portion into two then round them and cover with a damp cloth (wrung). Rest them for 15 minutes.
5    Preheat the oven to 200°C and put the 33cm-diameter pizza stone in the oven for heating.
6    Dust a little semolina on workspace. Roll the dough into 25cm-diameter sheets. Flip over to transfer to nonstick baking tray sprinkled with a little semolina.
7    Remove pizza stone from oven. Invert baking tray over the stone to place a piece of dough.
8    Apply half of the tomato purée on the dough. Top with half of the other fillings. Bake in oven for 12 to 15 minutes till cooked. Remove to sprinkle with half of the arugula and capers.
9    Repeat steps to create your second pizza.