Preheat oven to 200ºC (or 180ºC Fan Assisted) and line a baking sheet with greaseproof paper.
Dust a clean surface with flour and add some flour to your hands. Using your fingers and knuckles push out the dough to form a pizza shape. Turn over the dough regularly to balance out the dough. Do not use a Rolling Pin as this will damage the dough. You can also pick up the dough by holding one edge in each hand and allow it to hang vertically, the weight of the dough will make it stretch and become thinner. Rotate your hands around the edges, allowing the dough to stretch each time, until you have achieved the desired thickness for your pizza base. Transfer the dough to the prepared baking sheet.
Heat up some oil in a saucepan then add your beef mince. Make sure it is all completely broken up, then add the wine, garlic and oregano. Wait until the wine is reduced before adding half of the pasta sauce. Simmer for 5 minutes until the sauce is absorbed.
Spread the remaining pasta sauce over the pizza base. Add half of the mozzarella to the base then top and spread over the mince mixture. Evenly top with the Prosciutto, Salami, and remaining Mozzarella. Transfer to the oven and bake for 10-15 minutes until the crust is crisp and the cheese has melted.