Homemade pizza with mushrooms, ham, and mozzarella cooked in the oven – You can choose any ham, and it is important to cut it thin; otherwise, you’ll get a sausage sandwich instead of pizza. A real Italian recipe for the pizza dough – the dough is soft and elastic. Cooking a pizza at home is a snap: although the oven cannot give the necessary temperature, like in a wood-burning stove, if you know some cooking secrets, you can make a delicious pizza at home.
Put
the yeast in a small bowl, add sugar. Pour a small amount of warm water. Leave
for 15 minutes in a warm place.
Cut
mozzarella into slices, leave to drain.
Sift
flour into a large bowl. Add the yeast and start kneading the dough. Add a
little water at a time, the optimum water temperature is 25°C. When you have
poured half the liquid, add salt, continuing to knead until you get a
homogeneous mixture. Add oil, continuing to knead.
Move
the dough to the work surface and roll it into a ball. Put the dough in a bowl,
cover with cling film, leave to approach for 2 hours.
At
the end of this time, the dough will double in size. Put the dough on a floured
board, knead it a little, divide into 4 pieces, roll each piece into a ball.
Leave it to rest for 20 minutes under the napkin.
Add
2 tablespoons of olive oil, oregano and 1 tsp of salt to tomato puree, mix
well.
Peel the champignons, cut into slices. * * Cut mushrooms immediately before cooking – they darken quickly and will look unappetizing on the finished pizza.
Lightly
roll the dough to a size of ~ 25-30 cm diameter. Put the dough on a baking tray
or a metal pizza spatula. Bake at 270C (or maximum oven temperature) for 2
minutes.
Remove
from the oven, smear the surface of the pizza with tomato paste, Add mozzarella
slices. Add sliced champignons and ham.
Mix the yeast with sugar and warm water. Leave for 15 minutes in a warm place.
Sift the flour, add the yeast and start kneading. Add a little water at a time, add salt. Add oil, continuing to knead. Roll into a ball. Cover and leave to approach for 2 hours. Divide the dough into 4 pieces, roll each piece into a ball. Leave it to rest for 20 minutes
Add 2 tbsp of olive oil, oregano and 1 tsp of salt to tomato puree, mix. Cut mozzarella into slices, leave to drain.
Peel the champignons, cut into slices.
Roll the dough to a size of ~ 25-30 cm. Put the dough on a baking tray. Bake at maximum oven temperature for 2 minutes. Remove from the oven, smear with tomato sauce.
Add mozzarella, sliced champignons and ham.
Bake for another 8-10 minutes.
Chef Black Pepper
pizza, pizza with mushrooms, pizza dough, marinara, sauce, with ham, tomato sauce,