Method

• 1.
  Place the lukewarm water, yeast and sugar in a large jug and whisk until yeast and sugar dissolve. Cover with a tea towel and stand in a warm place for 10 minutes or until frothy.
• 2.
  Place 1/2 tsp fine salt in a large bowl, then add flour on top (do not mix together at this point; the yeast will not activate if it makes contact with the salt straight away). Pour over frothy yeast mixture and then stir until combined (the mixture will be wet and very sticky). Cover with a piece of baking paper, then plastic wrap. Set aside in a warm place for 1 hour or until dough doubles in size.
• 3.
  Preheat oven with the base and top heat element function on to 250°C/230°C fan-forced. Heavily dust two large pieces of baking paper with extra flour. Divide dough in half and tip out each half onto the prepared baking paper. Heavily dust tops of dough with extra flour, then heavily dust a rolling pin. Roll out each piece of dough, adding more flour as you go to prevent sticking to the rolling pin, to rough 28cm rounds. Use a pastry brush to dust away any excess flour from top of pizza bases and around the baking paper, then transfer pizza bases, still on their piece of baking paper, to separate large baking trays.
• 4.
  Use a fork to prick the bases all over. Spread with pizza sauce, then top with soppressata and pepper strips. Tear bocconcini balls in half and scatter over. Bake trays at the same time for 12-15 minutes, swapping trays around on the shelves halfway during cooking, until crust is deep golden around edges and crisply cooked underneath. Remove from the oven and immediately dollop with pesto and season with salt flakes and chilli flakes.
• 5.
  Serve with rocket leaves alongside.