Homemade Queen Pizza

A supple and golden dough that rolls out smoothly, ready to host a generous topping. The aroma of concentrated tomato sauce mingles with fresh mushrooms and ham, while the melting mozzarella stretches in long strands.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 854
• Protein: 36 g
• Carbs: 112 g
• Fat: 28 g

Ingredients

• 500 g Wheat flour
• 300 g Water
• 20 g Extra virgin olive oil
• 40 g Fresh baker's yeast
• 280 g Tomato paste
• 120 g Ham
• 320 g Button mushroom
• 2 piece Buffalo milk mozzarella ("di bufala")
• 80 g Black olive

Instructions

1. Prepare the dough

   Dissolve the yeast in warm water with the sugar. Pour the flour into a bowl, form a well, add the salt on the side. Pour the water/yeast mixture and olive oil into the well, knead for 5 minutes until smooth dough forms.

2. Let the dough rise

   Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for an hour.

3. Prepare the topping

   Preheat the oven to 200°C. Punch down the dough and roll it out on a floured surface. Place it on a baking sheet with parchment paper. Spread the tomato concentrate, add the ham in pieces, sliced mushrooms, crumbled mozzarella, and olives. Season with salt, pepper, and drizzle with olive oil.

4. Bake the pizza

   Bake for 25 to 30 minutes, checking regularly until the crust is golden and crispy.

Chef's tips

• For an even crispier crust, let the dough rest in the fridge for 24 hours after kneading.
• Use a pizza stone for even cooking and a well-browned crust.
• Avoid overloading the pizza with toppings to prevent it from becoming soggy.

Storage

Store in the fridge and consume within 2 days. Reheat in the oven to regain crispiness.