Method

• 1.
  To make the pizza dough, combine water and 1 tbs salt flakes in a large bowl. Add 1/4 cup (35g) flour and mix to combine. Add yeast and stir to dissolve. Gradually add remaining flour, using your hands to stretch and pull the mixture together to form a dough, it should be a slightly sticky dough. Turn out onto a lightly floured surface and stretch and pull the dough to knead until smooth.
• 2.
  Place in a lightly oiled bowl, cover with a damp tea towel and set aside at room temperature for 3 hours or until almost doubled in size.
• 3.
  Knock back dough, then return to lightly oiled bowl, cover with a damp tea towel and set aside at room temperature for 8 hours or overnight until tripled in size.
• 4.
  The next day, line a baking tray with baking paper. Knock back dough and divide into 4 balls.
• 5.
  Place on prepared tray and cover with a damp tea towel. Set aside for 1 hour or until risen slightly.
• 6.
  Meanwhile, preheat oven to 200°C. Wrap garlic in foil and roast for 45 minutes or until completely softened.
• 7.
  Squeeze garlic out of the skins into a small bowl, cool slightly then add mascarpone and season. Stir to combine. Set aside.
• 8.
  For the winter pesto, place all ingredients in a small food processor and whiz until smooth. Set aside.
• 9.
  Increase oven to 250°C. Place 2 large baking trays in the oven for 15 minutes to preheat.
• 10.
  Dust a sheet of baking paper with semolina and stretch and pull one dough ball into a 30cm round, leaving a thicker crust around the edges. Spread over 1/4 of the garlic mascarpone and top with 1/4 of the fior di latte. Carefully transfer to a hot baking tray and bake for 12-15 minutes or until puffed and golden. Repeat with remaining dough, garlic mascarpone and fior di latte.
• 11.
  Drizzle with pesto and sprinkle with chilli flakes and extra basil leaves to serve.