Measure the flour, salt, sugar and yeast into a large bowl and stir, then add the olive oil and warm water and mix to a shaggy dough.

Turn the dough out onto a lightly floured surface and for about 8 minutes in total until smooth and springy.

Wipe and oil the bowl and return the dough to it. Cover with a cloth, cling film or a shower cap and place somewhere warm to rise until doubled in size.

When you're ready to shape your pizza, turn it as hot as it will get. Ours goes up to 250C/480F.

Lift the dough out of the bowl and gently shape back into a ball, then cover and let it rest for 10 minutes.

Working on a semolina-dusted surface, use your fingers to press out the middle of the pizza. This will push the air bubbles to the edges, which gives you that lovely puffy crust when it bakes. Use the flats of your fingers to stretch the middle out a little more.

Transfer your dough to a baking sheet dusted with semolina - you can stretch it a little more at this stage, if you like.

Spread the base with the tomato sauce, then scatter with the torn mozzarella and the grated halloumi.

Dot the sliced red onion onions on top, and drizzle with the pesto - if the pesto is too thick to drizzle, you can thin it with a little olive oil.

Season with pepper (it’ll be salty enough from the halloumi).

Place the pizza tray in the very hot oven and bake until the crust turns pale golden and the cheese just starts to caramelise at the edges. This will take somewhere between 4 and 12 minutes depending on how hot your oven is able to get.

When you remove the pizza from the oven, take great care as the metal tray will be very hot. Slice and enjoy.