Method

• 1.
  Begin the dough preparation 24 hours prior. Combine yeast and 600ml lukewarm water in a bowl, cover and stand for 10 minutes or until frothy. Combine flour and 1/3 cup (27g) salt flakes in a stand mixer fitted with the dough hook attachment. Add yeast mixture and oil, and knead for 10 minutes or until smooth and elastic. Transfer to a greased bowl, cover and stand in a warm place for 2 hours or until doubled in size.
• 2.
  Divide dough into six 280g balls, place on a tray, cover and chill for 24 hours (dough can be frozen for up to 6 months). Stand at room temperature for 1 hour before baking.
• 3.
  For the fermented chilli, place the chilli and salt in a clean 2-cup (500ml) jar with a lid. Seal and store in a dry place to ferment for 1 week. After a week, place chilli mixture and oil in a saucepan over medium-high heat and bring to a simmer. Remove from heat and stand to infuse. Pour into a jar and refrigerate to store.
• 4.
  For the confit garlic, combine garlic and oil in a saucepan over high heat and cook until 60°C on a kitchen thermometer. Reduce heat to low and cook gently for 20 minutes or until garlic is tender.

• 5.
  Preheat the oven to 250°C. Grease a large round pizza tray or baking tray and scatter with semolina.
• 6.
  On a lightly floured surface, roll out dough, from the inside to the outer edge, to form a 24cm round. Place on prepared tray. Spread over 2 tbs fermented chilli and top with fior di latte, parmesan, cavolo nero and 6 confit garlic cloves. Cook for 10 minutes or until cooked through.