For the pizza dough:
Take a bowl, add some warm water and dissolve the yeast inside. On a shelf or in a large bowl, place the flour and make a space in the centre for the water and dissolved yeast.
Mix well all the ingredients with your hands or with the help of a mixer. Continue to work the dough vigorously with your hands, adding the rest of the water little by little. Halfway through, add a tablespoon of salt, oil and sugar. Work until the dough has a “sticky” consistency.
When ready, 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 dry place.
Then grease a baking tray with some oil and roll out half the dough with your hands to make the first pizza. Keep the other half in the fridge to make the second pizza and repeat the same steps.
For the topping:
Preheat the oven to 240°.
Cut the mozzarella into thin slices and place them on the pizza. Add a drizzle of extra virgin olive oil and the flakes of PDO Reggiano Parmesan cheese (keep some aside to add at the end).
Put the pizza in the oven and cook for about 20 minutes at 200° in static mode. Check the cooking often to avoid burning the bottom of the pizza or over-drying the mozzarella.
Wash and dry the rocket salad well.
Take the pizza out of the oven, cover it with the rocket salad and the slices of Pork Bresaola. Finish with the Parmesan flakes and a drizzle of extra virgin olive oil. Leave to cool before cutting the pizza.
