Pizza Bresaola and Rocket

Method

1. For the dough, mix 450 g strong type 0 flour and 50 g spelt flour.
2. Add 300 g water (60% hydration) and mix.
3. Add 10 g salt and 3 g dry yeast (or 8 g fresh yeast) and knead until smooth.
4. Let the dough rise until doubled in size.
5. Shape the dough into a thin Roman-style pizza base.
6. Drizzle with extra virgin olive oil, add a pinch of salt, and bake at 330°C until crispy and dry.
7. For the topping, toss 80 g rocket with a drizzle of extra virgin olive oil and a pinch of salt.
8. Top the baked pizza with 150 g bresaola slices.
9. Add the dressed rocket and shavings of Parmigiano Reggiano.
10. Finish with an extra drizzle of extra virgin olive oil and black pepper to taste. Optionally add cherry tomatoes and balsamic glaze.