Make the dough:

1. Combine both flours and the dried yeast in the bowl of a stand mixer fitted with a dough hook.
2. Dissolve the sugar and salt in the warm water, then, with the mixer on its lowest speed, slowly pour the water mixture into the flour. Mix until a rough ball forms, 1–2 minutes.
3. Turn the dough out onto a floured surface and knead gently into a smooth ball. Do not overwork.
4. Place in a lightly oiled, high-sided bowl. Cover with oiled cling wrap and a tea towel. Rest for 20 minutes. (At this point you can refrigerate the dough overnight, or freeze it.)
5. If using immediately, leave at room temperature until doubled in size, about 1 hour total. If refrigerated overnight, remove 1 hour before use, divide into 4 balls, place on a floured tray, cover with oiled plastic, and let rise for 1 hour.

Garlic bread:

1. Mix the softened butter with the minced garlic and parsley. Roll or stretch a dough base thin, spread generously with garlic butter, and cook in the wood oven (or a very hot 500°F/260°C conventional oven) until blistered and golden, 3–5 minutes.

Salami and margherita pizza:

1. Stretch one dough ball to a thin round. Brush lightly with olive oil, spread a thin layer of pizza sauce, and scatter basil leaves over the base.
2. Arrange the salami slices, cherry tomato halves, and torn buffalo mozzarella over the basil. Season with salt and pepper.
3. Cook in the wood oven until the crust is charred and blistered, 3–6 minutes depending on oven heat.

Mushroom pizza:

1. Heat olive oil in a frying pan. Add the onion, garlic, half the mushrooms, and parsley. Cook until soft. Season, then blend until smooth to make a mushroom purée.
2. Thickly slice the remaining mushrooms and fry in the same pan until golden.
3. Stretch one dough ball and spread with mushroom purée. Scatter basil leaves and grated mozzarella over the base, then add the fried mushrooms. Top with slices of Taleggio.
4. Cook in the wood oven until blistered and the Taleggio is melted, 3–6 minutes.

Ham and pineapple pizza:

1. Stretch one dough ball. Spread with pizza sauce, then scatter grated mozzarella over the base. Arrange the ham slices and well-drained pineapple chunks on top.
2. Cook in the wood oven until the cheese is bubbling and the crust is golden, 3–6 minutes.

Prawn pizza:

1. Marinate the prawns overnight in 2 tbsp olive oil, the lemon rind, basil, and mint. Keep refrigerated.
2. Stretch one dough ball. Brush with oil, spread with pizza sauce, and scatter the grated mozzarella and basil leaves. Add the sliced red onion and chilli.
3. Arrange the marinated prawns across the top. Spoon a little lemon juice over each prawn and season with salt and pepper.
4. Cook in the wood oven until the prawns are pink and cooked through and the crust is charred, 4–7 minutes.