FOR THE CRUST
3 cups of wheat flour (360g)
1/2 teaspoon of salt
1 tablespoon of active dry yeast
5 tablespoons of olive oil
3/4 cup of water (180ml)
FOR THE SAUCE
5 medium tomatoes, cut into quarters each (600g)
Oregano and salt to taste
FOR THE TOPPING
3 cups of shredded mozzarella (300g)
3 cups of cooked ham, cubed (390g) (optional)
Oregano and olive oil to taste
FOR THE CRUST
3 cups of wheat flour (360g)
1/2 teaspoon of salt
1 tablespoon of active dry yeast
5 tablespoons of olive oil
3/4 cup of water (180ml)
FOR THE SAUCE
5 medium tomatoes, cut into quarters each (600g)
Oregano and salt to taste
FOR THE TOPPING
3 cups of shredded mozzarella (300g)
3 cups of cooked ham, cubed (390g) (optional)
Oregano and olive oil to taste
PREPARE THE CRUST: In a bowl, combine all the ingredients with a wooden spoon
Transfer to a floured surface and knead with your palm for a few minutes
Knead the dough several times until it becomes smooth and elastic
Divide the dough into nine parts
Open each part (not too thin, so they don't break) into 16cm diameter disks
MAKE THE SAUCE: Blend all the ingredients rapidly in a blender or food processor
Grease the bottom of a presso pan with olive oil and place one disk of dough
Spread some sauce over it
Sprinkle about 1/3 cup of mozzarella and, if desired, 1/3 cup of ham
Dust with oregano and drizzle with a little olive oil
Cover the pan and, over low heat, spin it for a few seconds without touching the flame to ensure even heating at the bottom
Let the pan rest for approximately 5 minutes until, when you stir the valve, it makes noise
Tire the pan from the heat and carefully release the steam
Remove the pizza and serve immediately
Repeat the process with the remaining crust, sauce, and topping
488 calories per unit
