Pizza Dough

Mix lukewarm water, yeast, salt, and oil in a bowl and stir until the yeast is dissolved. Gradually stir 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 deflating it. Roll the dough as thinly as possible, optionally pick up the dough and work it on the back of your hand to let it stretch itself thin.  

Tomato Sauce

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

Toppings

We use homemade green pesto, but you can also find a good pesto in the supermarket; it’s worth spending a bit extra on it. The buffalo mozzarella should be cut into thin slices, and you should get a grater ready for the parmesan.  The pine nuts should be toasted on a dry pan over medium heat until they get a bit of color. This can be done well in advance so they are not warm when added to the pizza.

 

Roll out the dough thinly and spread a thin layer of tomato sauce and pesto on it. Place a few thin slices of buffalo mozzarella on top and then grate parmesan over it. Bake for 3 minutes on a baking steel at 275 degrees Celsius (527 degrees Fahrenheit) (convection). Place 3 slices of ham on the baked pizza and grate parmesan over it.  Sprinkle with pine nuts and basil leaves and serve immediately.