Combine water, yeast and half the flour in a bowl. Mix until the dough has a slightly creamy texture.
Add the salt and the rest of the flour and mix until it forms a dough.
Cover the bowl in cling wrap and let it rest for 1 hour.
Remove the dough from the bowl and cut into 10 portions. Each portion should weigh approximately 270g.
Place each portion in a small bowl, cover with cling wrap and allow the individual portions to rest for at least 6 hours.
Remove the dough from the bowls. Stretch and roll out the dough to form 10 pizza bases.
On top of the pizza bases add the toppings in order. First add tomatoes, followed by fior di latte, then ham and salami on top. Finish with the ricotta, a touch of parmesan, basil, cracked black pepper and finally, a drizzle of olive oil.
Heat a wood-fired oven to 450°C and cook for 90 seconds.
Chef’s tip: If you don’t have a wood-fired oven, preheat your oven to the hottest possible setting and cook for 8 minutes.