• Preheat the oven to at least 230˚C with the Dutch Oven 'skillet' in the centre tray position.

To Make the Tomato Sauce

• In a small saucepan over medium heat, add the olive oil, then the tinned tomatoes, garlic powder and tomato paste. Warm through and add the 'nduja and stir until combined. Taste and season if necessary.

To Make the 'Nduja Topping

• Once you have made the tomato sauce, add a tbsp to the remaining 'Nduja and combine well.

To Make The Pizza Dough

• Combine water, yeast and sugar in a bowl. Set aside until foamy.
• Combine the flour and salt in a large mixing bowl.
• Stir in the olive oil to the liquid mixture and add to the flour and salt. Use a flexible dough scraper to mix the wet and dry ingredients, then use your hands to bring the dough together.
• Remove the dough from the bowl onto a lightly floured (with more 00 flour) surface and knead the dough until it looks smooth and elastic (around 7-10 minutes).
• Lightly brush a mixing bowl with olive oil and place the dough in it. Cover tightly with plastic wrap and set aside in a warm environment. Allow to at least double in size. This can take between 45 minutes to an hour.
• When it has risen, remove the dough onto a lightly floured surface. Gently punch the dough back and weigh the dough. Divide this into 3rds and create 3 pieces of dough.
• Roll each piece of dough into a ball, set onto a baking sheet with a light dusting of flour and cover for 30 minutes. At this stage the dough ball can be transferred to a fridge for later use.
• Now is a good time to prepare the toppings.

Finishing The Pizza

• After 30 minutes the ball will have grown in size. This is the 2nd rise of the dough. On a lightly floured surface, flatten out the dough using all your fingers, leaving little divots in the dough. Continue this with your palms, remembering to leave an untouched 'rim' of the dough to form that great risen crust.
• To get the dough to the correct size to fit your 'skillet' there are many methods to stretching the dough, my favourite is to stretch the dough using the 'slap technique. Do not ever roll your pizza dough with a rolling pin.
• If your skillet has quite a shallow lip, you can finish the assembly of the pizza on a pizza peel, otherwise you need to have everything ready and transfer the dough directly to to skillet and top it off there.
• Whichever method you use, take a large spoonful of tomato sauce and starting at the centre, lightly distribute the tomato sauce in circles up to the thicker border of the crust.
• Place your mozzarella pieces on top, then in-between each piece spread a small dollop of 'nduja and some Parmesan.
• Place the skillet with the pizza back in the oven. It should be done at the 5-7 minute mark.
• Serve with a drizzle of olive oil and top with more Parmesan and a little basil, if so desired.