19. Ham and Mushroom Pizza
Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours
4 Servings
for the dough
4 cups (500 g) soft wheat flour or
pizza flour
1 tbsp. (10 g) fresh yeast, crumbled,
for 2 hours rising time, or 1 1/4 tsp.
(4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive
oil
2 tsp. (12 g) salt
for the topping
1 16-oz. can peeled tomatoes,
crushed by hand
14 oz. (400 g) mozzarella cheese,
thinly sliced
10 button mushrooms, sliced
7 slices ham
4 cups (500 g) soft wheat flour or
pizza flour
1 tbsp. (10 g) fresh yeast, crumbled,
for 2 hours rising time, or 1 1/4 tsp.
(4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive
oil
2 tsp. (12 g) salt
for the topping
1 16-oz. can peeled tomatoes,
crushed by hand
14 oz. (400 g) mozzarella cheese,
thinly sliced
10 button mushrooms, sliced
7 slices ham
Method
Put the flour onto a clean work surface and make a well in the
center. Dissolve the yeast in the water and pour the yeast mixture
into the well. Gradually start incorporating the yeast mixture
into the flour until a loose dough starts to form, then add
the oil and the salt. Knead the dough until smooth and elastic.
Rub the dough with a little oil, cover with plastic wrap, and let it
rest for about 10 minutes.
Grease a 12-inch round pizza pan with oil. Transfer the dough to
the pan and use your fingertips to spread the dough to cover the
bottom of the pan.
If you used 1 tablespoon of yeast, let the dough rise in a warm
room for about 40 minutes. If, on the other hand, you used 1 1/4
teaspoons of yeast, then cover the dough with lightly oiled plastic
wrap and refrigerate for at least 5 hours. The dough will rise
perfectly well in the refrigerator, becoming light and fragrant.
When the dough has risen, spread the peeled tomatoes over it.
Arrange the mozzarella and the mushrooms (at room temperature)
on top. Let the pizza rise for another 40 minutes and bake
in the oven at 425°F (220°C) for 20 minutes or until the cheese
is bubbling and the crust is golden. A couple of minutes before
the pizza is done, top with the ham (also at room temperature).
Put the flour onto a clean work surface and make a well in the
center. Dissolve the yeast in the water and pour the yeast mixture
into the well. Gradually start incorporating the yeast mixture
into the flour until a loose dough starts to form, then add
the oil and the salt. Knead the dough until smooth and elastic.
Rub the dough with a little oil, cover with plastic wrap, and let it
rest for about 10 minutes.
Grease a 12-inch round pizza pan with oil. Transfer the dough to
the pan and use your fingertips to spread the dough to cover the
bottom of the pan.
If you used 1 tablespoon of yeast, let the dough rise in a warm
room for about 40 minutes. If, on the other hand, you used 1 1/4
teaspoons of yeast, then cover the dough with lightly oiled plastic
wrap and refrigerate for at least 5 hours. The dough will rise
perfectly well in the refrigerator, becoming light and fragrant.
When the dough has risen, spread the peeled tomatoes over it.
Arrange the mozzarella and the mushrooms (at room temperature)
on top. Let the pizza rise for another 40 minutes and bake
in the oven at 425°F (220°C) for 20 minutes or until the cheese
is bubbling and the crust is golden. A couple of minutes before
the pizza is done, top with the ham (also at room temperature).
20. Vegetable Pizza
Preparation time: 30 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours
4 Servings
for the dough
4 cups (500 g) soft wheat flour or
pizza flour
1 tbsp. (10 g) fresh yeast, crumbled,
for 2 hours rising time, or 1 1/4 tsp.
(4 g) for 7 hours rising time
1 1/2 cups (350 ml) water
1 1/2 tbsp. (20 ml) extra-virgin olive
oil
2 tsp. (12 g) salt
for the topping
1 16-oz. can peeled tomatoes
14 oz. (400 g) mozzarella cheese,
thinly sliced
1 red, green, or yellow pepper
1 zucchini
6 slices eggplant
Method
Wash and slice the peppers, zucchini, and eggplant, and cook
them under the broiler; remove them from the heat and set
them aside to cool.
Put the flour onto a clean work surface and make a well in the
center. Dissolve the yeast in the water and pour the yeast mixture
into the well. Gradually start incorporating the yeast mixture
into the flour until a loose dough starts to form, then add
the oil and the salt. Knead the dough until smooth and elastic.
Rub the dough with a little oil, cover with plastic wrap, and let it
rest for about 10 minutes.
Grease a 12-inch round pizza pan with oil. Transfer the dough to
the pan and use your fingertips to spread the dough to cover the
bottom of the pan.
If you used 1 tablespoon of yeast, let the dough rise in a warm
room for about 40 minutes. If, on the other hand, you used 1 1/4
teaspoons of yeast, then cover the dough with lightly oiled plastic
wrap and refrigerate for at least 5 hours. The dough will rise
perfectly well in the refrigerator, becoming light and fragrant.
When the dough has risen, spread the peeled tomatoes over it.
Arrange the mozzarella and the vegetables (at room temperature)
on top. Let the pizza rise for another 40 minutes and then
bake in the oven at 425°F (220°C) for 20 minutes or until the
cheese is bubbling and the crust is golden.
21. Marinara Pizza
Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours
4 Servings
for the dough
4 cups (500 g) soft wheat flour or pizza
flour
1 tbsp. (10 g) fresh yeast, crumbled, for
2 hours rising time, or 1 1/4 tsp. (4 g)
for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt
for the topping
1 16-oz. can peeled tomatoes,
crushed by hand
3 cloves garlic, thinly sliced
Method
Put the flour onto a clean work surface and make a well in the
center. Dissolve the yeast in the water and pour the yeast mixture
into the well. Gradually start incorporating the yeast mixture
into the flour until a loose dough starts to form, then add
the oil and the salt. Knead the dough until smooth and elastic.
Rub the dough with a little oil, cover with plastic wrap, and let it
rest for about 10 minutes.
Grease a 12-inch round pizza pan with oil. Transfer the dough to
the pan and use your fingertips to spread the dough to cover the
bottom of the pan.
If you used 1 tablespoon of yeast, let the dough rise in a warm
room for about 40 minutes. If, on the other hand, you used 1 1/4
teaspoons of yeast, then cover the dough with lightly oiled plastic
wrap and refrigerate for at least 5 hours. The dough will rise
perfectly well in the refrigerator, becoming light and fragrant.
When the dough has risen, spread the peeled tomatoes over it.
Let the pizza rise for another 40 minutes and then bake in the
oven at 425°F (220°C) for about 20 minutes. As soon as it comes
out of the oven, sprinkle the pizza with the garlic slices.
22. Pizza with Zucchini Flowers and Anchovies
Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours
4 Servings
for the dough
4 cups (500 g) soft wheat flour or
pizza flour
1 tbsp. (10 g) fresh yeast, crumbled,
for 2 hours rising time, or 1 1/4 tsp.
(4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive
oil
2 tsp. (12 g) salt
for the topping
1 16-oz. can peeled tomatoes
14 oz. (400 g) mozzarella cheese
10 very fresh zucchini flowers with
the stamen removed
10 anchovies in oil, drained
Method
Put the flour onto a clean work surface and make a well in the
center. Dissolve the yeast in the water and pour the yeast mixture
into the well. Gradually start incorporating the yeast mixture
into the flour until a loose dough starts to form, then add
the oil and the salt. Knead the dough until smooth and elastic.
Rub the dough with a little oil, cover with plastic wrap, and let it
rest for about 10 minutes.
Grease a 12-inch round pizza pan with oil. Transfer the dough to
the pan and use your fingertips to spread the dough to cover the
bottom of the pan.
If you used 1 tablespoon of yeast, let the dough rise in a warm
room for about 40 minutes. If, on the other hand, you used 1 1/4
teaspoons of yeast, then cover the dough with lightly oiled plastic
wrap and refrigerate for at least 5 hours. The dough will rise
perfectly well in the refrigerator, becoming light and fragrant.
When the dough has risen, spread the peeled tomatoes over it,
and then arrange the sliced mozzarella, the zucchini flowers, and
the anchovies, all at room temperature, on top. Let the pizza
rise for another 40 minutes and then bake in the oven at 425°F
(220°C) for 20 minutes or until the crust is golden.
23. Pizza with Buffalo Mozzarella and Cherry Tomatoes
Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours
4 Servings
for the dough
4 cups (500 g) soft wheat flour or
pizza flour
1 tbsp. (10 g) fresh yeast, crumbled,
for 2 hours rising time, or 1 1/4 tsp.
(4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive
oil
2 tsp. (12 g) salt
for the topping
10 1/2 oz. (300 g) buffalo mozzarella,
sliced and very well drained
10 cherry tomatoes, chopped
1/2 bunch fresh basil
Method
Put the flour onto a clean work surface and make a well in the
center. Dissolve the yeast in the water and pour the yeast mixture
into the well. Gradually start incorporating the yeast mixture
into the flour until a loose dough starts to form, then add
the oil and the salt. Knead the dough until smooth and elastic.
Rub the dough with a little oil, cover with plastic wrap, and let it
rest for about 10 minutes.
Grease a 12-inch round pizza pan with oil. Transfer the dough to
the pan and use your fingertips to spread the dough to cover the
bottom of the pan.
If you used 1 tablespoon of yeast, let the dough rise in a warm
room for about 40 minutes. If, on the other hand, you used 1 1/4
teaspoons of yeast, then cover the dough with lightly oiled plastic
wrap and refrigerate for at least 5 hours. The dough will rise
perfectly well in the refrigerator, becoming light and fragrant.
Let the pizza rise for another 40 minutes and then bake in the
oven at 425°F (220°C) for 20 minutes or until the crust is golden.
When it comes out of the oven, garnish it with the mozzarella,
the tomatoes, and the basil (all at room temperature
24. pizza with bacon and potatoes
Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours
4 Servings
for the dough
5 1/8 cups (650 g) soft wheat flour or
pizza flour
1 1/2 tsp. (5 g) fresh yeast, crumbled
1 1/2 cups plus 1 tsp. (375 ml)
lukewarm water
1 tbsp. (18 g) salt
for the topping
4 1/4 oz. (150 g) sliced and crispy
bacon
10 1/2 oz. (300 g) yellow potatoes,
peeled and sliced
2 springs rosemary, chopped
salt
extra-virgin olive oil
Method
Put the flour onto a clean work surface and make a well in the
center. Dissolve the yeast in the water, and pour the yeast mixture
into the well. Gradually start incorporating the yeast mixture
into the flour until a loose dough starts to form, then add
the salt dissolved in a little water. Knead the dough until smooth
and elastic. Cover the dough with lightly oiled plastic wrap and
let rise in a warm room until it has doubled in volume (it can take
from 1 to 4 hours depending on the temperature).
Divide the dough into four portions and roll them into balls. Let
the dough portions rise again, covered with lightly oiled plastic
wrap in a warm room, until they have once again doubled in size
(it can take from 30 minutes to an hour depending on the temperature).
Sprinkle the work surface with plenty of flour and flatten the
dough balls with your hands, starting with your fingertips and
progressing to a rotary movement of your hands as the dough
gets flatter and wider.
Grease a 12-inch round pizza pan with oil. Transfer the dough to
the pan and use your fingertips to spread the dough to cover the
bottom of the pan.
Spread the slices of bacon and the potatoes on the dough
rounds. Sprinkle with the chopped rosemary. Add a pinch of salt
and a dash of olive oil. Bake in the oven at 480°F (250°C) for
about 8 minutes.
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