Basic pizza dough:
1 tablespoon of active dry yeast (12g)
1 cup of warm water
1 tablet of baking powder (15g)
3 1/4 cups of all-purpose flour (488g)
1 teaspoon of salt
4 tablespoons of olive oil (60ml)
Fillling:
1 cup of shredded mozzarella cheese (100g)
1 cup of ricotta cheese passed through a fine-mesh sieve (200g)
1/4 cup of grated Parmesan cheese (30g)
1/4 cup of olive oil (60ml)
1 cup of chopped tomatoes, seeds removed and well drained
150g of ham or prosciutto, finely chopped
3 cloves of garlic, pressed (12g)
Salt and black pepper to taste
Basic pizza dough:
1 tablespoon of active dry yeast (12g)
1 cup of warm water
1 tablet of baking powder (15g)
3 1/4 cups of all-purpose flour (488g)
1 teaspoon of salt
4 tablespoons of olive oil (60ml)
Fillling:
1 cup of shredded mozzarella cheese (100g)
1 cup of ricotta cheese passed through a fine-mesh sieve (200g)
1/4 cup of grated Parmesan cheese (30g)
1/4 cup of olive oil (60ml)
1 cup of chopped tomatoes, seeds removed and well drained
150g of ham or prosciutto, finely chopped
3 cloves of garlic, pressed (12g)
Salt and black pepper to taste
To make the dough: In a small bowl, dissolve the yeast in warm water
Mix the baking powder over the warm water
Mix well until dissolved and let it rest for a few minutes
Place 3 cups of flour with salt in a large bowl
Make a hole in the center and add the yeast mixture and olive oil
Mix well with a wooden spoon, starting from the center and working outwards until the dough comes together
Knead on a floured surface until the dough becomes maleable and elastic
Form into a ball and place in an oiled bowl
Turn the dough to coat evenly
Cover and let rise in a protected area for 1 hour
Bake the oven at a hot temperature (250°C)
In another bowl, mix together mozzarella, ricotta, and 2 tablespoons of grated Parmesan cheese
Divide the dough into 4, and open each one to form a circle about 20cm in diameter
Paste with olive oil
Cover half of the circle with a portion of the cheeses, leaving a 1cm border all around
Sprinkle with tomatoes, ham or prosciutto, and garlic, and season with salt and black pepper to taste
Close and press the edges
Baste with olive oil and place in a baking dish also oiled with olive oil
Bake for about 15 minutes until golden brown, then let rise for another 15 minutes
Baste with olive oil and sprinkle with Parmesan cheese
Repeat with the remaining dough
Make 4 units.
