Dough

In a large bowl add yeast, sugar, 2 tbsp of the flour and 1/3 cup warm water. Mix to combine then set aside in a warm place until bubbling (about 20 minutes).
Add remaining flour, ½ cup warm water, oil and salt to bowl (you may need a little more water). Mix well to bring ingredients together and form a dough.
Tip dough out onto a lightly floured bench and knead until smooth and silky (about 10 minutes).
Wash and oil the bowl. Return dough to bowl then turn it over so the oiled side is facing up. Cover with plastic wrap or a clean, damp tea towel and set aside in a warm place to prove until doubled in size (1–3 hours).

Mac 'n cheese

In a saucepan over medium heat, add milk, cayenne and salt and heat until steaming but not boiling.
In a separate saucepan over medium heat, melt butter then add flour and stir until beginning to foam and lose its raw taste (about 3 minutes—but don’t allow to brown).
Remove from heat, whisk in hot milk then return saucepan to low-medium heat. Cook, whisking continually to ensure a smooth sauce, until mixture is thickened (about 4 minutes).
Fold in cheese then transfer to a large mixing bowl. Add cooked macaroni and stir gently to combine.

Pizza

Preheat a pizza stone on the hottest oven setting for at least 20 minutes.
Punch dough down then cut in two. Roll out on a lightly floured bench to very thin 30cm-diameter rounds.
Coat a flat metal tray with cornmeal (or semolina). Place a dough round on top then spread with half of the tomato ketchup. Spoon over half of the mac ’n cheese, half of the prawns and half of the buffalo bocconcini.
Slide onto hot pizza stone and bake for about 12 minutes, until base is crispy and bocconcini is just melting.
Scatter over the capsicum and parsley and serve immediately.
Make the second pizza with the remaining ingredients.