Method

• 1.
  For pizza base, combine yeast and 450ml lukewarm water in a bowl, cover and stand for 10-15 minutes until frothy. Combine both flours and 1 tbs salt flakes in a stand mixer fitted with the dough hook. Add yeast and oil and knead for 10 minutes or until smooth and elastic. Place in an oiled bowl, cover and stand in a warm place for 2 hours or until doubled in size. Divide dough into 4 balls, place on a tray, cover, and stand for 30 minutes or until doubled in size.
• 2.
  Meanwhile, to make mozzarella cream, place mozzarella in a blender and whiz, scraping down the sides occasionally, until smooth. Set aside.
• 3.
  Preheat oven to 240°C/220°C fan-forced. Grease 4 large pizza trays and line with baking paper or use a pizza stone.
• 4.
  Working with 1 dough portion at a time, on a lightly floured surface, roll each out into a rough 35cm round. Brush each pizza base with garlic oil and season. Bake 2 pizza bases at a time for 6-8 minutes, until lightly golden. Scatter 20g parmesan over each pizza base, spoon over mozzarella cream and top with about 10 slices (50g per base) of salami. Bake for a further 8-10 minutes, until golden and crisp. Repeat with remaining pizza bases, parmesan, mozzarella cream and salami.
• 5.
  When pizzas come out of the oven, spoon remaining mozzarella cream on top, drizzle with extra olive oil and scatter with freshly ground black pepper to serve.