For the pizza dough
Dissolve the yeast in some warm water. Put the flour in a bowl (or, if you prefer, on a shelf) and make a hole in the centre of the flour to collect the water with the dissolved yeast.
Start mixing the ingredients with your hands and slowly add the remaining water. About halfway through, add a tablespoon of salt, the oil and the sugar. Continue to knead well and vigorously until a sticky dough is obtained.
Cover the dough with cling film or a clean cloth and leave to rest for 3 to 8 hours. After this time, grease a baking tray and use your hands to roll out half the dough to make the pizza base.
For the topping
Prepare the cherry tomatoes, wash them and cut them in half, then put them in a bowl and season with a pinch of salt and a drizzle of oil. Cut the mozzarella into thin slices and dress the pizza, then bake in a preheated static oven.
Bake at 220 degrees for 25 minutes.
Remove the pizza from the oven and add the prosciutto, rocket and cherry tomatoes. Bake again and cook for another 5 minutes or so (cooking time varies from oven to oven so check the pizza). If you prefer these ingredients raw, simply let the pizza cook with the mozzarella for 30 minutes and then add the prosciutto, rocket and cherry tomatoes at the end of cooking.
Finish with a few leaves of fresh basil to taste.
Leave to cool before cutting the pizza. Serve and enjoy.