For the pizza dough:
In a bowl, pour some warm water and the yeast and let it melt.
On a flat surface, transfer the flour, creating a space in the middle, and pour in the water with the yeast. Mix all the ingredients well with the help of your hands. Then, gradually, add the remaining water, continuing to knead the mixture. While mixing, season the dough with a teaspoon of salt, oil and a pinch of sugar. Continue the process, until the dough reaches a ‘sticky’ consistency.
Next, place the dough in a bowl and cover with cling film or a kitchen cloth. Leave it to rest for three to eight hours in a place away from draughts.
Once ready, grease a baking tray and lay half the dough to make the first pizza. Repeat the process for the second half of the dough. Proceed with the topping.
For the topping:
In a bowl, mix the La Rustica Tomato Sauce with a pinch of salt, sugar and a drizzle of oil. Cover the pizza with the tomato sauce, while paying attention to leave some space for the crust.
Cut the Buffalo Mozzarella into slices and place them on the pizza, then bake in a static oven preheated to 200° for about 20 minutes.
A few minutes before finishing cooking, add the Cured Ham.
Take out of the oven and add the olives and a few basil leaves.