Traditional Italian Pizza
150 min
total
4
people
880
calories per serving
Ingredients
4 people
- 500 gWheat flour (sifted)
- 300 mlMineral water (lukewarm)
- 20 gFresh baker's yeast (crumbled)
- 10 gGray sea salt
- 2 tbspExtra virgin olive oil
- 200 gTomato caviar
- 250 gBuffalo milk mozzarella ("di bufala") (drained and torn)
- 4 pcHam (sliced into strips)
- 100 gButton mushroom (thinly sliced)
- 1 tspOregano (dried)
- 200 mlTomato passata (plain)
Method
A thin, crispy dough topped with melting garnish. The mozzarella should be stringy and the crust should show golden brown bubbles.
- 1
Mix the flour, crumbled yeast, water, and salt. Knead until the dough pulls away from the sides and becomes smooth and elastic.
- 2
Shape the dough into a ball and let it double in size in a covered mixing bowl, away from drafts.
- 3
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
Bake at 250°C. The pizza is ready when the cheese is bubbling and the edges are well-browned.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan to maintain the crispiness of the crust.
4.3
21 reviews
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