Pizza with Wild Rocket & Parma Ham

Amazing Italian style stone baked pizza with wild rocket & parma ham

Method:

• Place all flour into a large mixing bowl, add the yeast sachet, salt and sugar. Then add the  warm water and mix until all combined.
• Knead the dough for 7 minutes adding extra Tipo 00 flour if the dough is too sticky. Allow to rise in a warm room for 1 hour or until doubled in size.
• With floured hands, scrape the dough from the bowl and knead roughly for a few minutes to expel excess air. Split into five equal balls and leave to prove for a further 30 minutes.
• Set up your barbecue for grilling (direct heat), 260 degrees C and place the pizza stone on to pre-heat for 10 minutes. Spread the coals evenly across the whole grate area.
• Roll the dough into five 12" bases, thinly spread with tomato sauce and cover with toppings. Keep the wild rocket leaves until the pizza is cooked.
• Use a floured pizza paddle to transfer pizzas to the pre-heated pizza stone. Bake for about 4 minutes  or until the base is light and crispy. 
• Garnish with the wild rocket.

Tip: You can freeze unused dough for future use.