If using a mixer: Add the water and salt to the bowl of your stand mixer, followed by the yeast. When the yeast is absorbed into the water, add the flour. Turn to the lowest speed and mix until the dough comes together, about 5 to 10 minutes. (The final mix shouldn't be sticky; it should be soft and plastic to the touch and easily removed from the bowl.

If mixing by hand: In a large bowl, stir ingredients with a wooden spoon (in the same order as above) until the dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball.

Dump the dough onto a lightly floured work surface and cover it with a damp cloth. Let the dough rest at room temperature for 4 hours.

With the help of a bench scraper and a digital scale, divide the dough into 11 loaves of about 250 grams each. Form each piece into a ball and place them either in a lightly floured dough proofing box or on a tray covered in a kitchen towel. Let the balls rise at room temperature for about 20 hours or until doubled in size.

Tip: Be sure to evenly space out your dough balls as they will expand and grow significantly. We recommend at most 5 balls to a box or tray. 

In a non-stick pan over medium-high heat, add a drizzle of extra-virgin olive oil; add the garlic and fry for about 30 seconds.

Add the sliced mushrooms to the pan and cook them until all the water has evaporated, about 3 to 5 minutes. 

When the mushrooms turn golden brown, add the salt and chili pepper flakes. Set aside and let cool.

In a large bowl, mash the peeled San Marzano tomatoes by hand. Alternatively, you can use an immersion blender or food processor. Add the salt and mix. Set aside.

Before stretching and topping your dough, fire up your oven and allow it to preheat for 15 to 20 minutes. Aim for 900 °F (480 °C) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

Place a dough ball on a lightly floured work surface. Push the air out from the centre to the edges, leaving about 1 centimetre (½ inch) for the crust or cornicione. Stretch the dough using the slap technique until you have a disc of about 12 inches (30 centimetres) in diameter.

With the help of a ladle, evenly spread about 74 grams (⅓ cup) of the tomato sauce over your dough. Add about 80 grams (⅓ cup) of the mozzarella, a little less than 70 grams (1 cup) of the sautéed mushrooms, 56 grams (1 cup) of the sliced prosciutto cotto and 40 grams (about ¼ cup) of the olives and 1 tablespoon (4 ½ grams) of grated Parmigiano Reggiano and 1 tablespoon (4 ½ grams) of Pecorino Romano. Finish with 5 to 6 basil leaves and a drizzle of extra-virgin olive oil.

Transfer the pizza to a lightly floured pizza peel and give the edges a little pull to stretch it out and adjust its shape. Bake the pizza for 1 ½ to 2 ½ minutes, turning with a peel every 20 seconds or so to ensure an even bake.

Take the pizza out of the oven, add a few more leaves of fresh basil, slice and enjoy! Repeat the steps for the remaining pizzas.