Combine dry ingredients (bread flour, semolina, salt and yeast) in a large mixing bowl and whisk to combine.

In a separate bowl, whisk egg white, milk, & water until dissolved. Add to the dry ingredients and with a spatula, mix until fully combined and hydrated.

• The dough will look shaggy and feel sticky.

Cover and rest in a warm place (or the oven set to a very low 35°C/95°F - should feel like a hot summer day inside) for 20 minutes.

With a wet hands, knead inside the bowl for around 5 minutes until somewhat smooth. Cover and rest in a warm place for 30 minutes.

Fold the dough a few times over itself and rest for another 30 minutes in a warm place.

Divide dough in two halves and shape into balls if using two pans. Keep as one mass if baking on one large sheet pan.

Grease two ~30cm round pizza pans or one large rectangular pan (roughly 30x40cm) with cold butter. Sprinkle with just a little bit of extra semolina.

Transfer pizza balls into pans. Wet your hands slightly. Start shaping the pizza by gently pressing down in the center with your fingertips, moving outwards. Then press the thicker center outwards carefully to fill the pizza pan. Keep the edges slightly thicker to form the crust.

• Keeping your hands damp will prevent the dough from sticking.

Cover with damp kitchen towel and rest 15-20 minutes while you preheat your oven to 250°C/475°F and make your tomato sauce.

Add all ingredients to the cup of an immersion blender or small food processor and blend until smooth, 1-2 minutes.

Store in an airtight container, like a glass jar. It will at least 3-4 days in the fridge.

This pan pizza can handle a bit more topping than its Neapolitan granddaddy or even its New York uncle. I found about 3 tablespoons of our tomato sauce just right. Use the back of a tablespoon to spread the sauce!

Next, add the cheese. Start with a base layer of grated parmesan. For this, I personally love pre-grated parm - it just hits the right note. Then spread a small handful of low-moisture mozzarella over your pizza. Finally, we need a melty and characteristic, but not overpowering cheese. I like smooth, semi-firm young cheeses like gouda or provolone.

Finish with final toppings of choice. Slices of spicy salami, diced green peppers, olives and red onions are my favorite.

Finally, bake your pizzas at 220°C / 450°F on the bottom rack for 10-16 minutes, depending on your oven. Rotate the pie about halfway through for more even browning. Enjoy!