In a small bowl, add the yeast with a little bit of the sugar to the water and stir. The yeast should begin to bubble.

Mix the flours, salt and the remainder of the sugar in a large bowl. Create a “well” and pour the yeast mixture in the center.

Use your hands to mix together, then turn out onto a lightly floured surface and knead until smooth and elastic - about 5 minutes. (If dough is too sticky, add a little more flour to your kneading surface.)

Place in a bowl, cover with a towel and leave to rise for 1 hour.

Once the dough has risen, punch down and divide into 2 equal portions. Roll each piece into a ball, cover and leave to rise until double in size (3-4 hours). Do not over-proof! If you’re not ready to make the pizza, place the dough in the refrigerator to slow things down. When ready, give the dough about an hour outside the fridge to reach room temperature

Preheat oven to 500 F.

Roll each piece of dough out on a floured surface until thin – about 1/8 thick.

Spoon the tomato sauce on top of the dough, top with mozzarella then finish with dollops of ‘Nduja.

Transfer the pizza to a pizza stone or cookie sheet then place in the oven (middle rack) and cook for 5-7 minutes until top is bubbly and crust is cooked to your liking.