Ingredients:

Topping

1/3 cup coarse polenta
250g fresh buffalo mozzarella, drained and torn into pieces
180g thinly sliced prosciutto, torn into large pieces
1 cup loosely packed rocket leaves, handful fresh basil leaves

Pizza dough

1/2 tsp caster sugar
2 tsp instant yeast
2 tbsp olive oil
525g "00" flour, plus extra
1 tsp of sea salt

Tomato base

400g tin whole tomatoes
2 tbsp extra virgin olive oil
4 fresh basil leaves, torn into small pieces
pinch of dried oregano
sea salt and freshly ground black pepper

Borrowed from Neil Perry at goodfood

Serves: 4
Preparation time: 30 minutes

Method:

For the dough, place sugar in a small bowl with 1 tbsp of lukewarm water and stir. Add in yeast and allow to activate for about 10 minutes. In another small bowl, combine 1¼ cups of lukewarm water with olive oil. Place flour and salt in a separate large bowl and stir in the yeast mixture and oil/water mixture until incorporated into a dough. Place dough on a clean, lightly floured surface, and knead for about 10 minutes (adding more flour if needed, but keeping dough quite wet) or until smooth. Place dough in an oiled bowl and brush a little oil on top. Cover in cling film and then refrigerate for 24 hours.

For the tomato base, push the tomatoes through a sieve with a wooden spoon. Mix all ingredients together, cover and set aside for 3 hours.

Remove the dough from the refrigerator about 2 hours before you plan to make the pizzas; this will make it easier to stretch.

Position a rack in the centre of the oven, set a large pizza stone on the rack, and preheat the oven to at least 250°C.

5. Divide the dough into 4 portions, dust a sheet of baking paper with 1 tbsp polenta. Stretch 1 ball of dough out to about 24cmdiameter disc.

6. Ladle a quarter of the tomato sauce onto the disc of dough. Spread it evenly, leaving a 1½ cm border all around. Using a large, flat tray, slide the dough (still on the baking paper) onto the pizza stone and bake for 3 to 4 minutes. Open the oven, slide out the rack, and quickly arrange a quarter of the mozzarella over the pizza, then bake until the cheese is bubbly and the dough is golden brown around the edges, about 3 to 4 more minutes.

7. Carefully slide pizza back onto baking tray, then transfer it to a cutting board. Remove baking paper. Scatter a quarter of the prosciutto, rocket and basil over the pizza and let this rest for 2 minutes.

8. Cut the pizza into slices and transfer to a serving plate. This pizza is best eaten straight away.

9. Repeat with the remaining dough and toppings.

Contributor: Cam