Chilli, zucchini and mascarpone pizza with bresaola

Place the yeast, salt, sugar, oil and warm water in a large bowl and leave for 15 minutes. The mixture should become frothy.

Transfer mixture to an electric mixer with a dough hook, gradually add the flour on a low speed and mix till the dough comes together.

Transfer to a lightly floured bench and knead for about 8 minutes – the dough will become smooth and elastic. If you find the dough is still a little wet, sprinkle in more flour (the perfect dough is ready when you can poke your finger into it without any dough sticking to it).

Place dough in a large bowl, cover with a damp cloth and leave in a warm place to rise for 40 minutes.

Gently press dough back down, remove from bowl and roll into 3 x 180g balls. Place on a non-stick tray, cover with a damp cloth and leave to rise again for 25 minutes before rolling into bases.

Follow the mixer method but replace step 2 with: Place flour on a clean work surface and make a well in the centre, add the yeast mixture and gradually incorporate the flour until well combined.

Place pizza stone in oven, turn to 250°C and heat for 1 hour.

Sprinkle flour onto a clean work surface, roll pizza balls into 4 x 30cm circles and then transfer to a lightly floured pizza paddle or lightly floured oven tray.

Gently spread mascarpone on the bases followed by thinly sliced tomato. Season with a pinch of salt and pepper, arrange the zucchini on top and scatter with chillies. Finish with the bresaola.

Transfer to the hot pizza stone and cook pizzas, one at a time, for 10–12 minutes or until golden and crispy. Take out and drizzle with vincotto, if using. Garnish with rocket.