Making the dough

Add flour and water into a large bowl.

Add yeast and salt to opposite sides of the bowl.

Mix well by hand until the dough begins to come together.

Transfer the dough onto a lightly floured work surface and knead lightly for 5-8 minutes until the dough is smooth and elastic.

Lightly grease the bowl and place the dough inside.

Cover the bowl with a tea towel and prove for 1 hour until doubled in size.

Making the pizzas

Preheat the pizza oven on setting 4 until the light turns off.

Heavily dust a work surface with semolina to prevent the dough from sticking to the peels.

Shape each dough ball into a disc about 28 cm (11" in diameter), ensuring there is a defined crust around the edge.

Dimple the base of the dough with your fingers, avoiding the crust.

Slide the semolina-dusted peels under the pizza and transfer it onto the baking stone, then close the upper lid.

Bake for 3-4 minutes, rotating the pizza halfway through, until the dough is cooked through.

Remove the pizza from the baking stone plate, spread with 100 g of chocolate spread and top with half of the marshmallows.

Transfer the pizza back onto the baking stone, then close the upper lid.

Bake for 10-20 seconds until the marshmallows are lightly toasted and gooey.

Transfer the pizza onto a serving plate and repeat the same process with the second pizza.

Sprinkle the crushed biscuits over the pizzas.

Serve.

Tip: Dusting your work surface and pizza peels with coarse semolina is the best way to prevent your dough from sticking. If you cannot find coarse semolina, you can use flour instead, however, it may burn more quickly when the pizza is placed on a hot pizza stone.