Olly’s Hot Swine Pizza

Method

1. For homemade dough: Start by whisking warm water, granulated sugar, and yeast together in the bowl using a hook or padel handle on a stand mixer. A good whisk with a wooden spoon will also do the trick! Cover the bowl and let it sit for five minutes.
2. Add flour, oil and salt. Then beat at medium speed for a couple minutes. Your dough should start pulling away from the side of the bowl. You can also do this by hand if you don't have a mixer.
3. Lightly flour surface, knead the dough for a further 5 mins. If dough becomes too sticky, add a dash of flour. We want to end up with soft, slightly tacky dough.
4. Grease a large bowl with oil, and place dough inside. Coat all sides in oil, and cover bowl with clingfilm or clean kitchen towel. Allow the dough to rise at room temperature for 60–90 minutes, it should have doubled in size.
5. Making the pizza: Preheat oven. Shape dough into two pizza rounds on an oven tray, ready to start topping them! Remove the skins off your Proper Porkers, and crumble sausage meat into a pan. Cook off crumbled sausage and Smoked Streaky Bacon, until cooked through.
6. Spread a large spoonful of pizza sauce on each base, leaving the edge which will form the crust. Pinch pea-sized amounts of 'nduja and spread out evenly.
7. Top your pizzas with mozzarella & salami. Last but certainly not least, pile on your now cooked Smoked Streaky bacon and crumbled Proper Porker Sausage.
8. Pop in the oven and leave to cook for 8-10 minutes. Once cooked through, drizzle with hot honey to finish. There you have it, our own Hot Swine Pizza.