Start by making the cheese sauce. Put the milk and cheeses in one pan and bring to a simmer, whisking regularly to break down the cheeses.
In a separate pan, melt the butter over a medium heat and, once melted, add the flours. Use a wooden spoon to mix the butter and flour to make a roux and cook, stirring continuously, for around 4 minutes.
Add the hot cheesy milk bit by bit to the roux, still stirring continuously as you go until you’ve used all the milk and are left with a smooth sauce. Transfer the sauce to a piping bag. You can make this the day before but remember to allow the sauce to sit at room temperature to soften before trying to pipe it into the pizza!
To make the pangritata, pop all the ingredients into a blender and whizz. Once done, toast in a warm oiled pan until golden brown and set to one side.
Take a New York style dough ball and open with a rolling pin on a well floured surface – we’re going to fold the dough over the cheese sauce so make the base slightly larger than the Roccbox peel.
Pipe a ring of cheese sauce around the crust leaving a gap so you can fold the dough over the sauce. Gently brush the inside of the cheese ring with a little water and fold the dough over the cheese ring sealing with your fingers as you go. Use a skewer to make a few steam holes around the crust.
Top the pizza base with a handful of the mixed cheeses before pulling onto a floured peel and launching into a hot Roccbox on low flame. Bake, turning as required for around 3-4 minutes.
Top the baked pizza with a generous sprinkling of pangritata and some picked oregano leaves before serving.