Roman-style pizza in a Maximus wood-fired oven

For the dough

• 500 g flour
• 350 g water
• 10 g salt
• 2 g baker's yeast

For the topping

• 2 balls of regular mozzarella, well drained
• 1 ball of buffalo mozzarella
• 150 g coppa
• 200 g tomato pulp
• 8 cocktail tomatoes
• A generous handful of rocket and lamb's lettuce mix
• 50 g olive oil

1. Light your Maximus oven and bring it up to 400°C. Ideally prepare the dough the day before (24 hours' rest).
2. Stretch the dough out gradually on each side into a rectangular shape. Tip: don't use a rolling pin, it forces the air out and gives a dense dough.
3. Transfer the dough to the pizza peel. Brush with olive oil and press your fingers in to make dimples (without piercing through) to prevent it from puffing up.
4. Put it in the oven for a first bake of 2 to 3 minutes, turning regularly. Take the dough out when it has taken on a little colour.
5. Spread the tomato pulp over the whole dough. Scatter the 2 balls of regular mozzarella torn into pieces (well drained). Return to the oven for about 2 minutes to melt the mozzarella.
6. Let it cool slightly. Cut the cocktail tomatoes into quarters and the buffalo mozzarella into cubes.
7. Place half of the coppa, half of the tomatoes, the buffalo mozzarella and the salad on top, then finish with the rest of the coppa and tomatoes. Add a drizzle of balsamic glaze if you like.