- For the dough
- 250 ml (1 cup) warm water
- 1 pack dry yeast — (2 1/4 teaspoons)
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup oil
- 3 cups flour
- 6-7 medium mushrooms sliced and lightly sautéed — (I prefer cooking them before I add them to the pizza. They contain a lot of water which does not help the pizza bake)
- 5 oz (140gr) ham
- 7 oz (200gr) shredded mozzarella cheese
- 8 small basil leaves for garnishing
- 2 tbsp parmesan cheese
- fresh ground black pepper
Making the pizza dough
Combine warm water with yeast and sugar. Set aside for 10 minutes.
In the blow of electric mixer pout water and yeast, add salt and sugar and knead using dough hook for 5-7 minutes. Add oil and knead for another 3 minutes until dough gets smooth and elastic.
If you don't use electric mixer mix dough by hand. If it looks too wet, you can add extra flour.
Put dough is a bowl that has been coated with some oil. Cover with plastic wrap and let it sit in a warm place for 30minutes to 1 hour until dough doubles it's size. This dough can be frozen if you want to make ahead.
Preparing the pizzas
Cover pizza pans with aluminum foil. Spread oil and flour over foil so the pizzas don't stick to it. Brush sides of pizza crust with olive oil to make it more crispy.
Preheat oven to 450F (230C).
Uncover the dough and divide in half. Form two balls from dough and spread and stretch dough into pizza pans. Brush dough with olive oil.
Spread some of the sauce, then add ham and mushrooms.
Bake pizza or 20 minutes. Then top with cheese and bake for another 10 minutes. (Note: Baking time depends on your oven. Make sure the pizza is baked and crust turns golden).
Garnish with fresh basil and ground black pepper.
Nutrition Information Calories: 632, Fat: 21g, Saturated Fat: 3g, Cholesterol: 32mg, Sodium: 1412mg, Potassium: 254mg, Carbohydrates: 73g, Fiber: 3g, Sugar: 1g, Protein: 33g, Vitamin A: 5.2%, Calcium: 52%, Iron: 26.7%