Pour water into a bowl and mix the salt in it. Then add roughly 100g of flour and yeast and mix to a thin paste, then gradually add all the flour and mix into a smooth, elastic dough. Leave to rise for 2 hours at room temperature. After rising, cut into 8 portions, knead again and shape into round buns. We put it in a plastic container, cover and leave to rise overnight at 16-18°C. The buns should have space around them so they don't stick together. The next day, we roll out the dough, apply tomatoes with a ladle, sprinkle with mozzarella and place in a preheated combi oven. After baking, add torn slices of Parma ham on top, sprinkle with fresh rocket and parmesan shavings.