Pizza Dough

Mix lukewarm water, yeast, salt, and oil in a bowl and stir until the yeast is dissolved. Gradually mix in the flour until the dough is smooth and elastic. Let the dough rest for at least 2 hours at room temperature under a shower cap. Turn the dough out onto a floured surface and divide it into 4 pieces without punching down the dough. Roll the dough as thinly as possible, if needed, take the dough in your hand and work it on the back of your hand, so the dough stretches itself thin.

Tomato Sauce

We always use passata (pureed ripe tomatoes without seeds and skin) instead of chopped tomatoes. Since the sauce heats in the oven, we just add salt, pepper, and onion powder (to taste) to the sauce and it's ready.  

The Toppings

We use homemade green pesto, but otherwise, find a good pesto at the supermarket; it’s worth spending a bit extra on it. The buffalo mozzarella should be sliced thinly, and get a grater ready for the parmesan.    We make 2 different pizzas here, both baked for 3 minutes on a baking steel at 275 degrees Celsius (527 degrees Fahrenheit) convection.

Parma Ham Pizza

This recipe is for 2 parma ham pizzas. Roll the dough thinly and spread a thin layer of tomato sauce and pesto on the dough. Then sprinkle grated mozzarella on top and place 3 slices of parma ham over it. Place a couple of thin slices of buffalo mozzarella on top and then grate some parmesan over it. Bake for 3 minutes and serve immediately.

Bacon Pizza

This recipe is for 2 bacon pizzas. Roll the dough thinly and spread a thin layer of tomato sauce and pesto on the dough. Then sprinkle grated mozzarella on top and place 4 pieces of bacon (cut from Iberico pork shoulder) over it. Place a couple of thin slices of buffalo mozzarella on top and then grate some parmesan over it. Bake for 3 minutes and serve immediately.