Start this recipe on the morning of the day before you want to eat your pizza with a polish made of 100g water with 100g bread flour and 1/2 teaspoon of dried yeast. Cover and leave for the day. At 8pm, add 150g flour, 5g salt and a glug of olive oil. Mix and fold into a ball in the bowl. Leave overnight. The next day, deflate and fold again, then put the dough in the fridge. Take out an hour before you'd like to eat.
Preheat your oven as hot as it will go, using a baking stone if you have one.
Skin a good quality sausage, chop into small pieces and fry in a hot pan until caramelised. Scatter with a tablespoon fennel seed and a teaspoon of fennel as it cooks. Roughly chop a couple of tablespoons of pistachio kernels
Drain a tin of plum tomatoes (unchopped), and blend with salt, sugar, garlic and a handful of basil (I didn't trust this at first, but am converted under the insistence of an Italian chef that cooking the tomatoes ruins the flavour). Tear some mozzarella.
When your oven is up to temperature, shape the dough into a base. Spread a couple of tablespoons of the sauce and scatter over the other toppings. Anoint with a a glug of oil and transfer to the oven for ten minutes (ish).