1. In a large bowl, mix the pizza flour, rice flour, dry yeast and salt together.

2.Slowly add the warm water and olive oil to the flour mixture and mix well until a dough forms.

3.Knead the dough for about 5-10 minutes until smooth and elastic (you can do this in a mixer or dough hook).

4.Let the dough rest for 10 minutes and cut it into portions of 250 grams.

5.With circular movements with your hands, make balls of dough and place them in large bowls so that one dough does not touch the other because they will rise and come together.

6.Cover the dough balls with a kitchen towel and let them rise in a warm place for about 4-6 hours or overnight in the refrigerator.

7.For the sauce, open the canned tomatoes and pass them through a sieve to remove the tomato juice (keep it for other preparations), put the tomato chunks in a blender and add the basil, olive oil, sugar, salt and pepper. Blend for 10 seconds on medium speed. Put the sauce to a bowl.

8.Preheat the oven to the highest temperature of 250°C - 260°C.

9.Take the puffed dough and shape each portion into an oval shape, about 1 - 1 ½ cm thick. Place the shaped dough on a baking tray lined with baking paper.

10.Add the tomato sauce, mozzarella cheese and prosciutto. Drizzle a little olive oil over the toppings and season with salt and pepper.

11.Bake the Pinsa Romana in the preheated oven for about 12-15 minutes or until golden brown and the crust is crispy.

12.Remove from the oven and sprinkle with grated parmesan and fresh rocket.

13.Cut into pieces and serve.

Enjoy!