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Pizza with Parma Ham Recipe

Pizza with Parma Ham Recipe

Photographs : Alberto Rossi

Pizza with Parma Ham Recipe

FOR THE DOUGH

  • 4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed
  • 11/2 tsp. (4 g) active dry yeast for
  • 2-hour rising time, or 3/4 tsp. (2 g) for 6-hour rising time
  • 11/2 cups (350 ml) lukewarm water
  • 11/2 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 thin slices Parma ham

Method :

  1. Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour it into the well. Gradually incorporate into the flour until a loose dough forms, then add the oil and 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. Oil a 12-inch round pizza pan. Using your fingertips, spread the dough to cover the bottom of the pan.
  2. If you used 11/2 teaspoons of yeast, let the dough rise for about 40 minutes. If you used 3/4 tsp. teaspoons of yeast, then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. The dough will rise well in the refrigerator, becoming light and fragrant.
  3. When the dough has risen, top with tomatoes and mozzarella (at room temperature). Let it rise 40 minutes more. Bake at 425°F (220°C) for 20 minutes, or until the cheese is bubbly and the crust is golden brown. Top with ham (at room temperature).

Preparation time : 15 minutes
Cooking time : 20 minutes
Rising time : 2–6 hours
Difficulty : medium
4 Servings

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Source :
ACADEMIA BARILLA
Ambassador of Italian Gastronomy Throughout The World

Recipes by : Chef Mario Grazia & Chef Luca Zanga

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See also Italian recipes “Pizza with Leeks, Sausage and Cheese Recipe”