Sophie Grigson's Pizza Fichi Prosciutto Fontina

Pizza Dough:  

1. Put the water into a large bowl and stir in the salt. Add about 100g flour and mix, then add the yeast. Now gradually work in the remaining flour. Knead briefly in the bowl, then turn out onto a lightly floured worksurface and knead vigorously for 10 minutes until smooth and bouncy. Form into a ball and place in a lightly oil bowl. Cover with a beeswax cloth, or a damp tea towel and ignore for 2 hours.           
2. Divide into 6 or 7 pieces and shape each one into a ball. Place on a floured tray or large roasting tin, leaving space between the balls so they have room to rise. Cover with beeswax cloth or cling film or slide into a large carrier bag and tuck the ends underneath one end. Leave to rise very gently and slowly for 24 hours, until doubled in size.       
3. If the weather/your kitchen is on the hot side, they may rise more quickly. If so, pop them in the fridge but bring back to room temperature before using.     

Pizza con Fichi, Fontina e Prosciutto:  

1. Prepare oven and cook pizza bases as above. When you turn the pizza, scatter with diced fontina before returning to the oven.  Finish cooking. As soon as it is done, top with figs, prosciutto or Parmesan or caccioricotta, scatter over the basil leaves and then finish with a drizzle of olive oil and lots of freshly ground black pepper.