In a bowl add the flours and mix until combined.

Add half of the water and the yeast and mix until combined.

Add the remainder of the water in small parts until it's all absorbed.

Add the olive oil and salt. Mix until the dough is smooth.

Let the dough rest at room temperature for 10 minutes. After this time, mix again to tighten the gluten.

Cover it and let it bulk ferment for 12 hours or overnight in the refrigerator (or leave it at room temperature for 2-3 hours).

Form the dough balls (around 180 grams/6.3 Oz) each and let it proof for 4-6 hours.

Roll out the dough until its super thin. Add the tomato sauce across the base, leaving a 1.5cm/0.5 inch gap from the edge.

Add the fresh basil and the grated Parmigiano, then top with the Fior de Latte.

Place your pizza into the oven at around 400°C/752°F. Cook until golden and crisp.

Finish with fresh basil leaves and olive oil. Serve and enjoy!

Peel your zucchini into thin slices. Marinade with olive oil, sea salt, black pepper and fresh mint leaves.

Stretch out your dough ball, so that its long and thin, in the style of a focaccia. Drizzle over some olive oil and poke some holes in the base to allow airflow through the dough.

Add the zucchini to the base and then bake in the your Gozney pizza oven at 350°c/750°F. Once cripsy and cooked, remove.

Slice the pizza and add the ham and tear over the buratta.

Finish with mint leaves, salt, pepper and drizzle over olive oil. Serve and enjoy!