Combine water, yeast and honey in a small bowl. Set aside for 10 minutes for the yeast to activate – you will know it has when it looks foamy. Add the buttermilk and stir to combine.

Whisk together 4 cups of the flour and salt. Add the yeast mixture and stir to combine. If the mixture is too wet, add a little more flour. The dough should be soft and sticky. It’s important at this stage to add a little flour at a time until the dough has reached its soft but still tacky texture. Please note the time of year, humidity, where you’re located and such depends on how much flour you’ll need. Grease a large bowl and transfer the dough to the bowl. Cover and place in a warm place, about 78°F (26°C) for 4 hours or until dough has at least doubled in size and is starting to smell a little like alcohol. Place the bowl in the fridge overnight. The dough can keep refrigerated for 2 days like this.

Remove dough from the fridge for 45 minutes to 1 hour, depending on the temperature of the kitchen, to bring the dough back to room temperature, or close to. This is a good time to prep the rest of the ingredients.

Preheat the oven to fan-forced 450°F (220°). Line 2 large baking sheets with foil and grease foil with a little oil.

Scrape the dough to a lightly floured surface, divide into 2 equal portions. If the dough is too sticky, add a little more flour at a time – just be careful not to add too much; this dough it really pillowy-soft. Roll each half to about 11 x 14-inch/ 28cm x 36cm (approximately) oval shape – a little bigger will give you a thinner crust – which I prefer. Carefully move the dough onto the prepared baking sheets, stretching it back out if it contracted when you moved it. Use your fingers to make indents in the dough.

Rub olive oil over the dough. Cook for 12 minutes. Remove from the oven.

Drizzle with a little more oil and scatter with the garlic. Top with mozzarella, half the feta, half the parmesan, zucchini, roasted pepper strips and the prosciutto, arranging the prosciutto into loose piles. Sprinkle with red pepper. Top with the remaining feta and parmesan. Cook for 12 to 15 minutes or until the dough is golden and crunchy and the prosciutto is crisp.

Scatter with shredded basil. Drizzle with a little extra olive oil and top with extra basil leaves, if desired. Cut into pieces to serve. Serve hot. Serves 4 to 6.