Mix flour (300g) and water (180ml) and leave covered at room temperature to rest for 30 min to 1 hour.
When your levain has doubled, mix it with the flour/water dough and add salt. Squish it to incorporate well with your hands, then transfer onto a floured workbench. It will be quite a wet dough.
Knead and slap the dough for about 10 minutes or use a standing mixer with a dough hook attachment. The dough should feel strenthened and elastic at the end of the kneading process.
Place the dough into a bowl, cover with a tea towel or clingfilm and leave to prove for 4 hours or until doubled.
Once doubled, scoop the dough out onto a floured surface and divide into 4 equal pieces. Form tight dough balls by taking sides of the piece of dough and bringing them into the middle. Flip them all upside down so the smooth side is up. The balls should hold their shape at this stage.
Place the dough balls onto a floured chopping board, cover with a slightly damp tea towel and pop in the fridge for 4 hours for a second (cold) proof. You can leave the dough in the fridge for up to 16 hours.
When you're ready to bake, take the dough out of the fridge and roll each ball out into a 15cm circles. Press the dough outwards slightly to from a thicker edge. Place them onto lightly floured baking sheets, cast iron skillets or pizza stone.
Preheat the oven to 230°C Fan, whilst you top your pizzas.
To make tomato sauce, mix tomato paste, herbs and water. Divide between the 4 pizza bases and slather each with the back of a tablespooon.
Scatter thinly sliced red onion on top. Then sprinkle with grated/chopped up Emmental cheese. Tear prociutto slices to smaller pieces and arrange on top of the cheese.
Add rounds of goats cheese and scatter your piquant, drop or pearl peppers. No need to season with salt, especially if you are using prosciutto ham.
Bake in the oven for 15 minutes until the base puffs up and the edges are brown. Serve scattered with lots of rocket on top. Some chilli oil won't go amiss either :)