To make the dough, put the water in the bowl of a mixer and add the yeast. Mix together to dissolve with your fingers before placing on the dough hook attachment and tuning on to its lowest speed.
Gradually add the flours to the bowl, adding the salt about halfway through adding the flours. Continue to mix on lowest speed for 3-4 minutes.
Turn the mixer off, add the olive oil to the bowl and leave the dough to rest for 10 minutes.
Give the dough a final mix of 1-2 minutes to incorporate the oil before transferring the dough to a workbench. Cover with a bowl and leave to rest for 1 hour.
Brush the bench lightly with olive oil before dividing the dough into 240g pieces and placing them on the oiled surface. Shape each piece into a dough ball, transfer the dough balls to an airtight tray or container and leave in the fridge for 24 hours.
Allow your dough balls to sit at room temperature for around 1-2 hours before opening them into pizzas (it’s important to give the gluten time to relax but how long this takes will depend on how hot or cold the environment is!).
Roccbox needs to be fully saturated with heat with the flame turned down to low – you may need to turn it up slightly in between bakes to ensure the stone floor is at the desired temp (around 350 on the dial 400-420 degrees on the stone floor).
In a bowl, mix together a handful of 00 flour and a handful of semolina before carefully popping a dough ball into the bowl and coating in the flour mix.
Open the dough ball into a pizza skin before topping and transferring to your Roccbox peel. Launch the pizza into Roccbox and bake for around 4 1/2 minutes, rotating and turning regularly.