Prosciutto and Arugula Pizza

Combine flour, yeast, sugar, and fine sea salt in a large bowl. Add cold water and olive oil, then mix until a shaggy dough forms. Turn out onto an unfloured surface and knead firmly for 8–10 minutes until smooth and elastic. Divide into 2 equal balls and place each in a lightly oiled container.

Cover the dough containers tightly and refrigerate for 48–72 hours. Remove from the fridge 2 hours before shaping to allow the dough to come to room temperature.

Combine hand-crushed San Marzano tomatoes, minced garlic, and dried oregano in a small bowl. Season with fine sea salt and a drizzle of olive oil, then stir to combine. Set aside — do not cook the sauce.

Place a pizza steel or heavy baking stone on the highest oven rack and preheat the oven to its maximum temperature (250–280°C / 480–540°F) for at least 1 hour.

On a lightly floured surface, stretch one dough ball by hand into a rough 30 cm round, leaving a slightly thicker border at the edge. Transfer to a well-floured pizza peel or an inverted baking sheet.

Spread half the tomato sauce thinly over the base, leaving a 2 cm border. Scatter half the torn mozzarella across the sauce, then finish with half the grated Parmigiano-Reggiano.

Slide the pizza onto the hot steel or stone and bake for 7–9 minutes until the crust is deeply blistered and charred in spots and the cheese is bubbling and golden.

Transfer the baked pizza to a board and rest for 2 minutes.

Whisk lemon juice with 30 ml extra-virgin olive oil and a pinch of flaky salt in a small bowl. Toss the rocket in the dressing until lightly coated.

Drape half the prosciutto slices over the hot pizza, then pile the dressed rocket on top. Finish with a crack of black pepper and a final drizzle of olive oil. Repeat steps 5–10 for the second pizza. Slice and serve immediately.