Pizza Prosciutto e Funghi

Ingredients · 4 servings

• 500 gPizza dough, room temperature
• 220 gTomato, crushed
• 250 gMozzarella, torn
• 120 gCooked ham, sliced
• 180 gMushroom, sliced
• 1 tbspOlive oil
• ¾ tspSalt
• ½ tspBlack pepper, ground

Equipment

oven, mixing bowl, spoon, baking tray, knife, cutting board, oven gloves, baking stone, hands

Instructions

1. 1
   Prepare Station

   Gather all ingredients, a scale, bowl, spoon, tray, knife, board, and oven gloves before heating the oven. · 5 min

   What to look for: Everything is measured and the tools are within reach.

2. 2
   Heat Oven

   Heat the oven to 250°C / 482°F with a baking stone or heavy tray inside until the surface is very hot. · 20 min

   What to look for: The oven is fully hot and the stone or tray radiates strong heat.

3. 3
   Season Tomato

   Crush the tomato with salt, black pepper, and 5 g olive oil until loose and spoonable, keeping the sauce uncooked and bright. · 4 min

   What to look for: The sauce looks bright red, lightly glossy, and easy to spread.

4. 4
   Shape Dough

   Stretch the pizza dough on an oiled tray into a thin 30 cm round, leaving a thicker rim so the crust can rise in the oven. · 5 min

   What to look for: The center is thin and even while the rim stays slightly raised.

5. 5
   Add Toppings

   Spread tomato sauce over the center, scatter mozzarella, then add cooked ham and sliced mushrooms in an even layer. · 4 min

   What to look for: The toppings are evenly spaced with a clean border around the rim.

6. 6
   Bake Pizza

   Bake the pizza on the hot stone or tray for 10 to 12 minutes until the rim is puffed, the cheese bubbles, and mushrooms look tender. · 12 min

   What to look for: The crust is spotted golden brown and the mozzarella is melted.

7. 7
   Serve Hot

   Rest the pizza for 2 minutes, drizzle with the remaining olive oil, slice cleanly, and serve while the crust is crisp. · 3 min

   What to look for: The cheese has settled enough to slice and the rim still looks crisp.