Preparation method

Pizza base:

1. Mix all dry ingredients together in a large bowl, and make a well in the centre.
2. Pour oil and half the water into the well and mix, pulling flour from the outside in. Add remaining water. Mix to form sticky dough.
3. Tip dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Allow to rest for 20 minutes, and then knead for another 5 minutes (this ensures a super stretchy dough).
4. Place dough in a lightly greased bowl, cover and leave to rise in a warm place for 45 minutes, or until doubled in size.

Prepping the oven:

1. Preheat oven to maximum setting (for most ovens, that’s 240-260°C).
2. If you are using a pizza stone, place it in the cold oven before you start heating to prevent it from cracking.
3. If you are using a baking tray, use the thickest, sturdiest one you own. The heavier the tray, the hotter it gets – it’s that initial blast of heat your dough is after to form airy bubbles and a crisp base.

Tomato passata:

1. Heat oil and fry garlic over a very low heat for 1-2 minutes.
2. Add remaining ingredients, cover and simmer for 30-45 minutes.

Topping:

1. Toss the sliced artichokes with olive oil, fresh basil and milled pepper
2. Scatter over pizza bases, and bake.
3. Top with Parma ham and rocket to serve.