Dough:

1. Add the ingredients to the bowl in this order: lukewarm water (220g), yeast (1.5 tsp), bakers flour (375g), bread improver (1.5 tsp, if using) and salt (1/2 tsp). Blitz Speed 7 / 10 seconds to roughly combine.
2. Program 6 minutes / Closed Lid / Kneading Function.
3. Move the dough into a lightly oiled bowl. Cover with clingfilm and place into a warm spot, like the front seat of a car or a warmed oven.
4. Leave this to rise for approximately an hour or until doubled in size.
5. Preheat the oven to 180C. Grease and line a large loaf tin with baking paper.

Filling:

1. Add the cubed cheese (80g), pepperoni (200g) and fresh oregano leaves (2 Tbsp) to the bowl. Blitz Speed 6 / 8 seconds. Scrape down sides. Repeat if required.
2. Add tomato paste (50g) to the bowl. Combine Reverse+Speed 4 / 5 seconds.

Assembly:

1. Roll the risen dough out into a large rectangle approximately 1cm thick.
2. Top with the pizza mixture. Don't be afraid to use your hands. It's a great way to get a nice even layer.
3. With a pizza cutter, cut the dough into 5cm squares. Make sure the squares are no bigger than the width and height of your loaf tin.
4. Set the squares on top of each other in groups of 3 or 4, then lay the little tower on its side lengthways in the tray. Repeat for all squares.
5. Let the dough rise again for 15 minutes in the tin, then pop into the oven.
6. Bake for 40-45 minutes.
7. Enjoy!