Recipe for pizza with serrano ham and truffle
This delicious pizza is baked on a baking steel and has a homemade, long-fermented dough.
Ingredients
- 160 gram Tipo 00 Flour
- 100 gram Water
- 27 gram Oil Olive Oil
- 3 gram Salt
- 1 gram Yeast
- 4 slices Serrano ham
- 60 gram Passata
- 1 pcs. Mozzarella Chees Beef
- Grated cheese
- 0.5 pcs. Truffle Summer Truffle
Instructions
Pizza Dough
We usually start this dough the evening before we plan to have our pizzas. Pour the water into a bowl and dissolve the yeast in it. Add oil and salt and mix well. Then add flour gradually until the dough feels right. The dough is quite wet, but that's fine. Let it rise overnight at room temperature. The next day, put the dough on a floured surface and divide it into 2 pieces to be shaped into balls. Coat the balls with oil and place them on a baking sheet lined with parchment paper. They will rise, so they shouldn't be too close to each other. Cover them with plastic wrap and place them in the refrigerator. 2 hours before using the dough, take them out of the refrigerator. Place the balls/dough on a floured surface and roll them as thinly as possible with a rolling pin.Pizza
Roll out the dough thinly and spread both with 2 tbsp. passata (it can also be blended, chopped tomatoes). Distribute the sliced beef mozzarella and 2 slices of Serrano ham on both and sprinkle with grated cheese. Bake the pizza on a baking steel at 275°C (525°F) for 4 minutes on convection.
Grate truffle over and serve immediately.
Grate truffle over and serve immediately.
