Combine water, yeast and sugar in a small jug and set aside for 5 – 10 minutes so that the yeast activates (it will become frothy).
Turn the flours out onto a clean bench and make a well in the middle. Pour the yeast mixture in a little at a time, using a fork to pull the flour in from the outer edges of the well as you go.
Once the water mixture is incorporated and using the fork has become difficult, use your hands to form the dough into a ball. You can add more water or more flour as necessary (the dough should hold together and not be too sticky).
Knead the dough for 5 – 10 minutes until it becomes a smooth and springy consistency.
Sprinkle a little flour on top, cover with a cloth or clingwrap and set aside to prove in a warm place for 30 minutes, or until doubled in size.
Preheat your oven (with pizza stone, if you have one, heating on the bottom rungs) to 250C.
When the dough has risen, punch the air out of it and turn it out onto a floured bench and knead for a few more minutes.
Separate the dough into four even balls (more or less depending on the size pizzas you want).
Roll the balls out one by one into rough circle shapes and your desired thickness (I like them quite thin). Place each one on foil, drizzled with a little oil and semolina or plain flour (as with the dough I find semolina really does give the pizzas a great rustic texture) and stack them on top of each other.
Smear the tomato sauce over the pizza. Tope with slices of zucchini and salami and then tear mozzarella over the top.
Transfer to the pizza stone and cook until the base is crisp and the mozzarella is melted.
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