• Preheat the oven to 240°c (220 fan).

To make the pizza dough

• Place the flour, yeast, salt, and sugar in a large bowl. Mix with a spoon.
  270 g Plain Flour, 7 g Fast Action Dried Yeast, ½ teaspoon Sea Salt, ½ teaspoon Caster Sugar
• Pour in the olive oil and tepid water. Mix in with a spoon then use your hands to bring the dough together.
  2 tablespoon Olive Oil, 160 ml Tepid Water
• Knead the dough for 1 minute on a lightly floured work surface before placing it back in the bowl (covered with clingfilm or plastic wrap) to prove for 45 minutes at room temperature (you could speed up proving by putting the bowl in a warm place like an airing cupboard).
• Roll the dough out on a lightly floured surface or cutting board to roughly 30 cm diameter and place on a pizza stone or baking tray. Leave to rest for 5 minutes whilst you get the toppings ready.

For the topping

• Spread the pizza base with the tomato sauce.
  3 tablespoon Pizza Sauce
• Place the pepperoni slices, sliced ham, and pancetta cubes on the pizza
  8 Pepperoni Slices, 160 g Pancetta, 150 g Ham
• Sprinkle with grated mozzarella, Parmesan cheese, and oregano.
  125 g Mozzarella, 2 tablespoon Parmesan, 1 teaspoon Oregano
• Bake in a hot oven for 8-10 minutes until golden brown and bubbling.
  Basil leaves to garnish