Mix flours, salt, sugar, and yeast in a large bowl.
Pour water into a well in the center and mix to form a soft dough.
Knead dough on an oiled surface for 10 minutes until smooth.
Cover and leave the dough to rise for 24 hours.
Preheat the oven to its highest setting with a pizza stone inside.
Knead the dough briefly, divide into four pieces, and rest for 5 minutes.
Stretch dough pieces by hand into discs 5mm thick.
Place dough on floured baking trays or a pizza peel.
Blend tinned tomatoes in a food processor to make a purée.
Spread purée on the dough, add mozzarella, oils, salt, and pepper.
Slide pizzas onto the hot stone and bake for 5 to 10 minutes.
Top with basil, rocket, prosciutto, and a drizzle of peanut oil to serve.