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Method

1. To make the pizza dough, put the water, yeast and half the flour in a stand mixer fitted with a dough hook and mix for 5 minutes. Add the rest of the flour and the salt and mix for 10 minutes. Turn up the speed for a further 3–4 minutes.

2. Put the dough in a bowl covered with a tea towel (or a large lidded box) and leave to prove in a cool room (approximately 15-18C) overnight, until it has doubled in size.

3. Cut the dough into 300g/10½oz pieces and roll out on a floured surface. Put the pieces onto lightly oiled baking trays. Leave out for 30 minutes to start proving, then put in the fridge and allow the dough to rise once more. Take the dough out of the fridge and leave at room temperature for an hour before you want to cook the pizzas.

4. To make the onion Lyonnaise, heat the olive oil in a saucepan. Once it is hot, melt the butter then add the onions, herbs and sugar. Season with salt and pepper and cook on a medium heat for 12–15 minutes with the saucepan lid on, until just softened. Remove the lid and cook for a further 5 minutes.

5. Add the vinegar and reduce the onions to a sticky jam consistency. Add the cream and reduce by two thirds. Remove any herb stalks and the bay leaves and put in the fridge to cool.

6. Preheat the oven to 220C/200C Fan/Gas 7.

7. Add the toppings to the dough bases and cook for 8–10 minutes, until crisp.