Mix the yeast and water together, and allow this to activate for a few minutes until the mixture froths up.

In a large bowl place, the flour, pour in the water mixture and mix well, add the salt and knead the dough on a lightly floured surface for 3 to 5 minutes until smooth, Add a little more flour if needed but remembering this is a soft dough, slightly.

Shape the dough into one ball and place it back into the bowl, drizzle with olive oil and cover with a damp tea towel, allow to prove for 2 hours or until the dough triples in size.

Knock the air out of the dough, then shape it to a ball, cover and prove at room temperature for a further 30 minutes.

Preheat your oven to 210 C, conventional or 190 fan forced. Take the risen dough out of the bowl and place it on a floured bench, stretch the dough out into a rectangle shape, place it onto a large oven tray lined with baking paper and dusted with semolina and push it into shape, keeping the outside rim 1 cm thick and the centre ½ cm thick.

Spread the tomato all over the base, visually divide the dough into 2 and top each half as following:
1 half with olives, artichokes and dried oregano
1 half with prawns, garlic, cherry tomatoes and dried oregano

Season the pizza with salt and pepper and olive oil, be sure to lightly drizzle the oil on the outside crust. Slide into the oven and bake for 20-15 minutes or until golden.

Open the oven and carefully add the bocconcini and melt baking for a further 3 minutes. Remove the pizza to a board and top the artichoke and olive side with D'Orsoga Ham off the Bone slices, a little basil and more olive oil.