Pork ragù pizza

1.For pizza dough, mix flour and water in a bowl, cover and stand for 15 minutes. Add yeast and mix for 1 minute, then add oil and 2 tsp fine sea salt and mix for 2 minutes. Transfer to an oiled bowl, cover and set aside (10 minutes). Turn onto an oiled surface and flatten into a rough rectangle with your hands. Stretch the edges of the dough out, fold over and back in on itself, return to oiled bowl and set aside to rest (10 minutes). Repeat twice, then refrigerate until doubled in size (8 hours-overnight). Bring to room temperature 1½ hours before using.

2.For pork ragù, sprinkle pork shoulder and belly with salt and refrigerate to lightly cure (4 hours). Heat oil in a large saucepan or stockpot over medium-high heat, cook pork, sausage and prosciutto in batches until browned (4-6 minutes), then remove from pan and set aside. Add onion and fry until softened (2-3 minutes), then remove and discard, add garlic and stir occasionally until fragrant (1 minute). Deglaze pan with stock, add tomatoes and meat and bring to the boil. Reduce heat to low and simmer uncovered for 5 hours. Season to taste and set aside to cool completely. Remove meat with a slotted spoon. Shred meat (discard bones), cut the skin from the pork belly into small pieces and transfer to a large bowl. Add 80ml ragù sauce (reserve remainder for another use) and mix to combine.

3.Preheat oven to 240C. Dust a 52cm x 32cm baking tray with semolina, press pizza dough to cover tray (you may need to let the dough sit for a few minutes to relax). Spread pork ragù over dough, then bake until pizza base is lightly browned and crisp (15-20 minutes).

4.Cut pizza into slices, scatter generously with ricotta salata and dressed rocket leaves and serve.