Combine the strong white bread flour, water, instant yeast, sugar, and salt in a large mixing bowl.

Knead the dough for 10 minutes until smooth and elastic.

Cover the dough and refrigerate it overnight for gluten development.

Divide the chilled dough into 4 equal portions and shape each portion into a ball.

Cook the mushrooms in a frying pan, keeping the mixture chunky, then let it cool.

Sear the beef steak in a hot frying pan, then baste it until the centre is pink.

Rest the cooked beef steak, then slice it thinly on a cutting board.

Air-fry the prosciutto until crisp, then crumble it into small pieces.

Simmer the red wine and beef stock in a saucepan until reduced.

Whisk cornstarch into the gravy to thicken it, then strain the gravy.

Preheat the pizza oven to 450°C / 842°F; alternatively heat a pizza stone in an oven to 250°C / 482°F.

Place one dough ball on a floured surface and coat both sides lightly with flour.

Press the centre of the dough while leaving a raised rim, then stretch it over your knuckles into an even circle.

Spread one quarter of the mushroom mixture over the stretched dough, leaving the crust exposed.

Top the pizza with one quarter each of raclette cheese, Shropshire Blue cheese, mozzarella, Parmesan, sliced beef steak, and crisp prosciutto.

Slide the pizza onto the pizza peel and transfer it to the hot pizza oven.

Bake while rotating for 60–90 seconds until blistered and cooked through; bake 6–7 minutes on a 250°C / 482°F pizza stone instead.

Serve the pizza with warm red wine gravy on the side for dipping.