Chocolate Pizza

Method

1. In a bowl, stir 100 g of strong white bread flour with 1.5 g of fast-action yeast, 2 g of caster sugar and 2 g of fine salt, keeping the salt and yeast on opposite sides until mixed. Pour in 65 ml of warm water and 1 tsp of olive oil and bring together into a shaggy dough.
2. Tip onto an unfloured work surface and knead for 8 minutes, until the dough is smooth, elastic and springs back slowly when pressed. Shape into a tight ball, return to the bowl, cover and leave in a warm place for 1 hour, until roughly doubled and puffy.
3. Twenty minutes before the dough is ready, heat the oven to its maximum, 250C, with a baking stone or heavy baking tray on the upper shelf for at least 30 minutes. Spread 15 g of blanched hazelnuts on a small tray and toast in the heating oven for 5 minutes until fragrant and pale gold, then chop them roughly.
4. Dust a peel or flat board with 1 tsp of fine semolina. Press the risen dough out from the centre with your fingertips, leaving a 1 cm rim, then stretch it to a round about 22 cm across, thin in the middle but not torn.