Made the base using the poolish method: see https://eastingtonpaddington.com/2025/02/12/the-perfect-neapolitan-pizza/
Sauce was Mutti passatta with torn basil and a little salt and a few snacking tomatoes.
Topped with some grated Parmesan, Buffalo Mozzarella and Basil (basil sprayed with EVOO).
Pizza cooked at 270C (pizza setting, intense bottom heat with fan force).
After 5 minutes of cooking, the slices of prosciutto were added. Then cooked for a further 4 minutes.
Then topped with some more basil, some chopped prosciutto and some more grated Parmesan.
Mrs B said the best yet.
Eastington@Paddington 
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