Method

• 1.
  For the pizza dough, combine 1 1/2 cups (375ml) water, yeast and sugar in a small bowl. Set aside for 5 minutes or until frothy. Combine flour and 1 tsp salt flakes in a large bowl and make a well in the centre. Add yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until combined. Use your hands to bring dough together in the bowl.
• 2.
  Brush a large bowl lightly with extra oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size.
• 3.
  Meanwhile, for the pizza sauce, place the tomatoes, oil, oregano and kombu in a large saucepan over high heat. Bring to the boil and stir to combine. Reduce heat to low, cover with a cartouche (a circle of baking paper) and simmer, stirring frequently, for 40-45 minutes until thick and flavour is concentrated. Remove kombu (it will be soft and partially broken up) and discard. Add the sugar and season to taste. Stir to combine. Cool and set aside until ready to use.
• 4.
  Dust work surface with extra flour. Knead dough and form into a long cylinder. Divide into 4 portions. Roll each portion into a 28cm round.
• 5.
  Preheat oven to 240°C and place 2 large baking trays in the oven.
• 6.
  Working with 1 pizza base at a time, spread 1/4 cup (60ml) sauce over the base, leaving a 1.5cm border for the crust. Place dollops of ’nduja evenly around the base. Scatter over one-quarter of the cheese and olives. Repeat with remaining pizza bases and toppings.
• 7.
  Remove heated trays from oven and place pizzas on top. Bake for 12-14 minutes until golden and slightly charred. Scatter over basil leaves and a generous drizzle of olive oil to serve.