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 garlic oil, combine oil and garlic in a small saucepan over low heat, bring to a simmer and cook for 10 minutes or until garlic is tender. Transfer to a glass jar.

• 4.
  Preheat the oven to 280°C. Grease a large round pizza tray or baking tray and scatter with semolina.
• 5.
  On a lightly floured surface, roll out dough, from the inside to the outer edge, to form a 24cm round. Place on prepared tray. Add cheeses and 2 tbs garlic oil, and bake for 10 minutes or until pizza is cooked through. Top with mortadella and olives, then drizzle with 1 tbs garlic oil and scatter with freshly ground black pepper to serve.