Pizza Taglio

Step 1: Place yeast, sugar and 1/2 cup (125 ml) warm water in a bowl and stir and set aside for 5 minutes or until frothy.

Step 2: Place flour in the bowl of a stand mixer with dough hook and add yeast mixture and 200 ml warm water, and knead on medium speed for 6 minutes or until smooth and elastic.

Step 3: Place dough in a lightly oiled bowl and cover with a clean tea towel and set aside in a warm place for 1 hour 30 minutes or until doubled in size.

Step 4: Preheat oven to 180°C.

Step 5: Knock back dough with a single punch and place in a greased 38 cm x 28 cm x 2 cm-deep baking dish. Using your hands, press dough out in a rectangle the same size as the dish, pushing it into the corners and set aside to prove for 30 minutes.

Step 6: Preheat oven to 220°C.

Step 7: Drizzle pizza base with oil, spread with tomato passata, scatter with parmesan and season and now layer artichoke over one-third of pizza and arrange anchovies in a crisscross pattern over the top and tear 3 slices of prosciutto over the middle third and scatter the remaining third with grated mozzarella, chilli flakes and sopressa.

Step 8: Place in oven and bake for 20 minutes or until base is golden.

Step 9: Top middle section with remaining 3 slices of prosciutto, tear buffalo mozzarella over and scatter with basil to serve.