This recipe suits a variety of pizza styles, but we think classic pizza dough, biga, or neo-Neapolitan, or sourdough all work well. Prepare your dough ahead of time to make sure it rises at room temperature before lighting your oven.

Fire up your oven, aiming for 370 to 425°C on the stone baking board inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.

Put the beetroot into a blender and add the olive oil, garlic, chili and a pinch of salt and pepper. Blend to a smooth paste.

Crumble the feta and place it in a bowl. Chop the dill and add it to the cheese, then drizzle the lemon juice over the mixture and toss to coat.

Place a dough ball on your lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to a 12-inch-round base, then lay the stretched dough over your lightly floured peel.

As there are no toppings on the base yet, it’s best to weigh down the middle to prevent the bottom of the dough from rising and burning. Take a stainless steel plate and place it on the middle of the dough. Launch the base, with the plate on top, into the oven. Cook for roughly 2 minutes, rotating the pizza every 30 seconds to ensure an even bake.

Retrieve the cooked pizza. Take care while removing the plate: The dough might get stuck in a few places. If it does, carefully pry it loose with a knife.

Spread an even layer of beetroot sauce over the cooked pizza, stopping at the crust. Sprinkle as much feta mixture on as you like, and garnish with fresh basil if you like. Slice into 8 equal portions and serve!