Classic and favorite version of pizza. If you want, you can add the prosciutto and basil after the pizza is cooked. It’s nice to be raw!
Ingredient
- For the dough
- 4 cups all-purpose flour a little extra
- ½ cup of olive oil
- 1½ cup lukewarm water
- 2 sachets of yeast powder
- 1 tbsp. salt
- For topping:
- 2 tomatoes (grated)
- olive oil
- Salt,Pepper
- 1 pinch of sugar
- basil fresh chopped and some whole leaves
- 3 mozzarella balls drained and sliced
- 100g prosciutto
Method
In a bowl mix the yeast with the sugar, add ½ cup of the lukewarm water and mix well. Wait 5 minutes for the mixture to start blistering. Sift the flour into a large bowl and mix with the salt.
Add half the oil, the yeast mixture and the remaining lukewarm water. Begin to stir and then knead until a uniform mixture is made. Spread a handful of flour on the worktop and pour over the mixture. Knead approximately for 10 minutes until you have a homogeneous dough that will not stick to your hands. You may need to add some more flour if it’s too sticky.
Place the dough in a large greased bowl (because it will rise), sprinkle with minimal olive oil and cover with a cloth. Leave it in a warm place for 1 hour until it doubles in volume. When it rises, beat it to collect and let it rise again for another half hour. While waiting for the dough to rise, prepare the sauce. Boil the grated tomato with a little olive oil, salt and pepper and a pinch of sugar until it thickens. Allow to cool outside the fire. Preheat the oven to 200oC.
Divide the dough into two parts and roll them into two sheets which you spread on greased squares or round baking pans. Brush with the tomato sauce, sprinkle with basil, evenly distribute the mozzarella and prosciutto and bake the pizzas in the oven for 20 minutes or until the dough is golden brown and to melt the cheese. Remove the pizzas from the oven, decorate with whole basil leaves, with the special tool carve the pizza into pieces and serve immediately.
GOOD LUCK !
