The evening before cooking the pizza, prepare the dough. In a large bowl combine the flours, salt, sourdough starter, or yeast and yoghurt, and water. Use a tablespoon to bring the ingredients together into a "shaggy" dough. Cover with a plate and set aside to rest for 30 minutes.

After this time use wet hands to briefly knead the dough in the bowl until it comes together into a smooth-ish ball. Drizzle over the olive oil, tossing to coat. Cover and set aside at room temperature for one hour to give the yeast a headstart, then place the covered dough into the fridge overnight. During this time the dough will slowly rise and roughly double in size.

When ready to cook the pizza, remove the dough from the fridge and set aside while preparing the toppings.

If using the barbecue (with a lid), preheat to 240 degrees Celsius with a hot plate in position – this doesn't work on a barbecue grill as the pizza base cooks too fast. Alternatively use the oven set to 240C with a pizza stone on the bottom shelf.

Prepare chosen toppings. Once the barbecue or oven is hot, tip the dough on to a floured bench and divide in half. Roll one half out into the shape of the hot plate or pizza stone, about 5mm thick. Slide on to a well-floured pizza peel (or a cookie tray works well) and quickly spread with blanc sauce (see above), toppings and grated cheese. Immediately transfer to the hot barbecue or oven.

Cook for 12-15 minutes until the cheese is bubbly and the pizza base golden. Repeat with the remaining dough.

Serve immediately, cut into squares or wedges.