Wednesday, 22 February 2012


Ingredients for a 32*40 baking tray (enough for 3/4 people)

500 grams plain flour (or, if you prefer a thicker and softer base, use strong white bread flour)
1 sachet dried yeast (7 gr) or 2 teaspoons dried yeast
1 teaspoons sugar 

10 gr salt 
250 mls water 
3 tablespoon extra virgin olive oil
250 g Mozzarella cheese ( but also 125 could be enough, I love Mozzarella so I use a lot of it!)
50 g tomato  Passata
50 g honey roasted ham
2 or 3 portabella mushrooms

Pour half of the water in a bowl with the yeast and the sugar and stir to dissolve, then leave to rest in a warm place for ten minutes. Pour the other half of the water in a second bowl with the salt and stir to dissolve.

Sift the flour into a large bowl, make a well in the centre and pour in the water with the yeast and that with the salt. Add also the olive oil.

Mix to form a soft and slightly sticky dough. Add some water or some flour if you need it, until you have achieved the correct consistency.
Transfer the dough to a lightly floured work surface and lightly flour your hands. Knead the dough for ten minutes until it is smooth and pliable.

When finished, put the dough inside the bowl dusted with flour (remember that it has to be large, as the dough will double in size) and cover with a dishtowel. Set aside in a warm place (20 degrees) for 2-3 hours. (I usually put it inside the -turned off!- oven.)

Now turn on the oven to 250 degrees and cut a piece of baking paper the size of the tray.
When the dough has doubled in size, remove the towel and punch the dough down. Remove from the bowl and knead again until smooth. Roll down the dough onto the baking paper, then put it on the tray. Adjust the shape with your fingers.

Now pour the Passata on the top and spread it evenly using a spoon. Cut the Mozzarella in small pieces and put them on the top. Wash and cut the mushrooms and cut the ham, then add on the pizza. Sprinkle some olive oil and a pinch of salt on the top.

Put your pizza in the oven, cook for 10 minutes and serve hot.

No comments:

Post a Comment