Mix together the wheat flour, the salt, the water, the yeast mixture, and the oil until it all comes together in a dough. Turn this dough out onto a lightly floured surface and place it back in the mixing bowl. Cover, and leave to rise for about an hour. Pre-heat the oven on its hottest setting. Turn the dough out onto the re-floured surface, and roll out to a thin disc. Spread the tomato sauce evenly onto the base and the mozzarella slices. Slide onto the hot pizza stone and cook for about 10 minutes. It’s cooked when the dough around the edges is crusty. Garnish with slices of Prosciutto Toscano DOP and rocket leaves.

For the dough:
175 g wheat flour
125 ml of water
4 tablespoons of EVO oil
Yeast – 1 tsp

For the filling:
125 g Mozzarella
150 g Parmesan
5-6 slices of Prosciutto Toscano DOP
Tomato sauce – 1 glass