- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 455 kcal
Quick summary
“This homemade pizza combines kneaded and fermented dough topped with tomato sauce, mozzarella cheese, ham, and oregano. Baked at 220°C, it delivers a crispy golden edge with well-melted topping.”
What you need to know
- The 5-minute active kneading develops the gluten network providing elasticity to open the disk without tearing.
- The 15-minute rest relaxes the dough and allows the initial biological fermentation with warm water.
- The strong oven at 220°C ensures quick cooking of the dough and homogeneous melting of the mozzarella without drying out the filling.
Ingredients
Main
- Dough: 2 cups of wheat flour, 1 tablespoon of dry yeast, 1 teaspoon of salt, 1 tablespoon of sugar, 1 tablespoon of olive oil, 3/4 cup of warm water.
- Topping: 1/2 cup of tomato sauce, 200g shredded mozzarella cheese, 100g ham, oregano to taste, other ingredients of your choice (such as pepperoni, bell peppers, or onions).
- In a large bowl, mix the flour, baking powder, salt, and sugar.
- Add the olive oil and warm water, mixing with a wooden spoon until a dough forms.
- Knead the dough on a floured surface for about 5 minutes, until it is smooth and elastic.
- Let the dough rest covered with a cloth for 15 minutes in a warm place.
- Preheat the oven to 220°C.
- Roll out the dough with a rolling pin, forming a disc, and place in the pizza pan.
- Spread the tomato sauce over the dough.
- Add the mozzarella cheese and the other ingredients of your choice.
- Sprinkle oregano to taste.
- Bake in the preheated oven for 15 minutes or until the edge is golden.
- Remove from the oven and let it cool for a few minutes before cutting.
- Serve a warm slice and enjoy!
- For a crispier dough, add a tablespoon of semolina to the flour.
- If you don't have wheat flour, whole wheat flour is a good substitute.
- Try using pesto as a base instead of tomato sauce for a different flavor.
- Oven time may vary; keep an eye on the edge so it doesn't burn.
- The pizza can also be baked on the grill for a smoky flavor.
Instructions
Principal
- In a large bowl, mix the flour, baking powder, salt, and sugar.
- Add the olive oil and warm water, mixing with a wooden spoon until a dough forms.
- Knead the dough on a floured surface for about 5 minutes, until it is smooth and elastic.
- Let the dough rest covered with a cloth for 15 minutes in a warm place.
- Preheat the oven to 220°C.
- Roll out the dough with a rolling pin, forming a disc, and place in the pizza pan.
- Spread the tomato sauce over the dough.
- Add the mozzarella cheese and the other ingredients of your choice.
- Sprinkle oregano to taste.
- Bake in the preheated oven for 15 minutes or until the edge is golden.
- Remove from the oven and let it cool for a few minutes before cutting.
- Serve a warm slice and enjoy!
Chef's tips
- Use warm water to the touch (about 36°C); excessively hot water kills the yeast in active dry yeast.
- Spread the tomato sauce with the base of a ladle leaving 1 cm of clean edge so that the dough puffs up in the oven.
- Preheat the baking sheet or refractory stone in the oven to ensure a dry and very crispy bottom on the disk.
Variations
- Margherita pizza: replace the ham with fresh tomato slices and whole fresh basil leaves when taking it out of the oven.
- Pepperoni pizza: add thin slices of smoked calabresa sausage and onion slices over the cheese.
- Stuffed crust: fold the end of the dough over strips of creamy requeijão.
Substitutions
- The grated mozzarella cheese can be replaced by prato cheese, grated provolone, or cured minas padrão cheese.
- The cooked ham can be substituted for cubed turkey breast, seasoned shredded chicken, or chopped hearts of palm.
- The olive oil in the dough can be replaced by sunflower oil or warm lard.
How to store
Store the remaining slices in a closed container in the refrigerator for up to 3 days. To reheat while keeping the base crispy, use a covered non-stick skillet over low heat for 4 minutes instead of the microwave.
Can it be frozen?
You can freeze the pre-baked disk for 5 minutes without topping or the assembled raw pizza wrapped in plastic film for up to 2 months. Bake directly from the freezer in a preheated oven at 220°C for about 18 minutes.
What to serve with
Serve sliced with extra virgin olive oil to drizzle to taste and fresh basil leaves. Pairs well with cold soda, natural whole grape juice, or a glass of dry young red wine.
Frequently asked questions
What temperature does the warm water need to be to activate the yeast?
The water should be pleasantly warm to the back of the hand (about 36°C to 38°C); temperatures above 45°C kill microorganisms.
How do I prevent the center of the pizza from becoming soggy or wet?
Do not overdo the amount of liquid tomato sauce and pre-bake the crust alone for 5 minutes before adding the wet fillings.
Why did the pizza dough shrink every time I used the rolling pin?
The gluten was tense due to lack of rest; cover the dough and wait another 10 minutes to relax before opening again.
Can I let the dough ferment for longer in the fridge?
Yes, slow fermentation in the refrigerator for 12 to 24 hours improves the digestibility and aromatic flavor of the pizza dough.
