Add cold water and yeast to a mixing bowl and stir to dissolve

Add the flour and mix until a shaggy dough forms, about three minutes

Cover and rest for ten minutes, then add the salt and knead for a further ten minutes until smooth

Transfer to a lightly greased bowl, cover, and rest for one hour

At the 30min mark, perform one stretch and fold, then continue resting

Turn the dough out, shape into a tight ball, return to the bowl, cover, and refrigerate for 12-24hrs

The next day, remove the dough from the fridge and rest at room temperature for one hour

Portion into dough balls weighing 180–260 grams

Add all pesto ingredients to a blender and blend until smooth, adding more olive oil if needed

Preheat your pizza oven and place an Ooni griddle inside, preheating for ten minutes

Pat the chicken dry, season the skin side with salt, then season the flesh side with salt and pepper

Lightly oil the griddle and place the chicken skin-side down

Render for around three minutes, then return the griddle to the oven on low heat

Cook most of the way through, focusing on crisping the skin, about eight minutes

Flip and cook until done, then rest and slice

Toss the rocket and fennel with olive oil, lemon juice, salt, and pepper just before assembling

Stretch out the dough, drizzle with olive oil, and spread evenly

Bake for two to three minutes, launching on high heat, then reducing to medium-low to avoid burning

Spread pesto over the base, layer with salad, spoon over chilli oil, add sliced chicken, finish with Parmigiano, close, and serve immediately