Dissolve the yeast in lukewarm water. Add sugar, salt, and oil.

Stir in the flour a little at a time so the dough does not become too dry.

Let the dough rise covered for 30 minutes.

Roll out the dough so it fits the bottom of the oven's baking tray.

Place the dough in a baking tray that has been lined with baking paper beforehand.

Spread the pizza base with passata and then distribute grated cheese, pesto, fresh mozzarella in smaller pieces, and Parma ham on top.

Bake the pizza at 200 degrees Celsius (392 degrees Fahrenheit) convection for 20 minutes.

Check that the base is fully baked before taking the pizza out.