Summer Squash Pizza

1. For the dough;

- Mix the bread flour and khorasan flour together in a bowl. Pour the water into a separate bowl and add the starter to the water. Mix with your hand to dissolve the starter before adding 10% of the flour mix. Mix with your hand till there are no dry bits. Cover, and rest for 10 minutes.

- Add the salt to the mix and knead briefly to incorporate before adding the. remaining flour and bringing together into a dough with your hands.

- Tip the dough onto a clean work surface and knead for around 10 minutes. Form into a tight ball, cover and leave for 2 hours.

- When the time is up, divide the dough into 250g pieces and shape into dough balls. Place the dough balls into a container and cover. Refrigerate for 24 hours.

- Allow the dough balls to sit at room temperature for at least 2 hours before opening into pizzas.

2. For the tapenade;

- Pop all the ingredients in a food processor. Pulse in short increments keeping the tapenade chunky.

- Set to one side.

3. For the pizzas;

- Working with one dough ball at a time, toss the dough ball in flour before opening into a pizza base and topping with some sliced squash, garlic, a few blobs of tapenade and olive oil.

- Top with the mozzarella before sliding onto a placement peel and launching into Roccbox.

- Bake for around 2 minutes, rotating as required. As the pizza comes out the oven grate with the hard cheese of choice before serving.