Traditional Italian Pizza

A thin, crispy dough topped with melting garnish. The mozzarella should be stringy and the crust should show golden brown bubbles.

• Prep time: 140 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 872
• Protein: 33 g
• Carbs: 101 g
• Fat: 37 g

Ingredients

• 500 g Wheat flour ( sifted )
• 300 ml Mineral water ( lukewarm )
• 20 g Fresh baker's yeast ( crumbled )
• 10 g Gray sea salt
• 2 tbsp Extra virgin olive oil
• 200 g Tomato caviar
• 250 g Buffalo milk mozzarella ("di bufala") ( drained and torn )
• 4 piece Ham ( sliced into strips )
• 100 g Button mushroom ( thinly sliced )
• 1 tsp Oregano ( dried )
• 200 ml Tomato passata ( plain )

Instructions

1. Kneading the dough

   Mix the flour, crumbled yeast, water, and salt. Knead until the dough pulls away from the sides and becomes smooth and elastic.

2. First rise

   Shape the dough into a ball and let it double in size in a covered mixing bowl, away from drafts.

3. Shaping and topping

   Roll out the dough thinly by hand or with a rolling pin. Spread with tomato passata and tomato caviar, then arrange the ham, sliced mushrooms, and torn mozzarella.

4. High-temperature baking

   Bake at 250°C. The pizza is ready when the cheese is bubbling and the edges are well-browned.

Chef's tips

• The dough should be smooth to the touch; if it's too sticky, dust the work surface with a little flour.
• Preheat your oven to the maximum temperature with the baking sheet inside for a thermal shock that sears the dough.

Storage

Keeps for 2 days in the fridge. Reheat in a pan to maintain the crispiness of the crust.