Ingredients

• 800g/1lb 14oz '00' flour
• 200g/7oz semolina flour
• 1 tsp salt
• 1 tbsp caster sugar
• 14g/½oz dried yeast
• 4 tbsp extra virgin olive oil
• 650ml/1 pint 2fl oz water
• 2 x 400g/14oz tins San Marzano tomatoes
• 2 large cow’s milk mozzarella balls
• grated
• 3 tbsp olive oil
• 3 tbsp peanut oil
• sea salt and freshly ground black pepper
• 1 large handful basil leaves
• 200g/7oz prosciutto
• torn into pieces
• optional
• 50g/1¾oz rocket leaves
• optional

Directions

• To make the dough
• place the flours
• salt
• sugar and yeast into a large bowl and stir. Make a well in the centre of the flour and pour in the water
• gradually mixing in the flour to form a soft dough.
• Tip out and knead on an oiled work surface for about 10 minutes or until the dough is smooth and elastic. Place it into a bowl
• cover and leave to rise for 24 hours.
• Preheat the oven to its highest temperature. Place a heavy baking tray or pizza stone in the oven and allow it to heat.
• Remove the dough from the bowl and knead for a couple of minutes
• then divide into four pieces. Allow to rest for five minutes
• then stretch each piece over your hands to form a disc about 5mm/¼in thick.
• Place the circles of dough onto upturned floured baking trays or a pizza peel if you have one.
• Place the tinned tomatoes into a food processor and blend to a purée. Spoon the tomato purée thinly over the pizzas
• scatter over the grated mozzarella
• then drizzle over the oils. Season with sea salt and freshly ground black pepper.
• Slide each pizza off the baking tray directly onto the heated baking tray or pizza stone in the oven and cook for 5 -10 minutes
• or until golden-brown and crisp.
• To serve
• scatter the basil leaves
• rocket and prosciuto (if using) over the pizza and drizzle with a little more peanut oil.