Pizza Funghi E Prosciutto Recipe

Activate yeast and mix

In a small bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and sprinkle the active dry yeast over the top. Let sit 5–10 minutes until foamy.

Combine dough ingredients

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes (or 6–8 minutes in a mixer) until the dough is smooth, elastic, and slightly tacky. Add a teaspoon of water or flour as needed to adjust consistency.

First rise

Lightly oil a bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

Divide and rest

Punch down the dough, divide into two equal portions (for two 12" pizzas) or keep whole for a single large pizza. Shape into balls, cover, and let rest 20–30 minutes before shaping.

Prepare sauce

In a small saucepan, heat 1 teaspoon olive oil over medium-low heat. Add minced garlic and cook for 30–45 seconds until fragrant but not browned. Add the crushed San Marzano tomatoes, dried oregano, salt, and pepper. Stir, lower heat, and simmer gently for 10–12 minutes to thicken lightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Prepare mushrooms and ham

Toss the thinly sliced mushrooms with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. If you prefer, sauté the mushrooms in a hot skillet for 3–4 minutes to remove excess moisture and concentrate flavor; drain on paper towels. Slice or tear the ham into bite-size pieces.

Preheat oven and stone (or baking sheet)

Place a pizza stone or inverted heavy baking sheet on the middle rack of the oven. Preheat oven to its highest temperature (500–550°F / 260–290°C) for at least 30 minutes so the stone is very hot.

Shape the dough

On a lightly floured surface, gently press and stretch one dough ball into a 12" round (or desired size) with a slightly thicker rim. Avoid overworking to keep a light crust. Transfer to a piece of parchment or a well-floured pizza peel.

Assemble pizza

Spread a thin, even layer (about 1/2 cup) of the cooled San Marzano sauce over the dough, leaving a 1/2"–1" border. Distribute half of the Fior di Latte evenly in pieces over the sauce. Scatter half of the prepared mushrooms and half of the ham pieces on top. Sprinkle 1/4 teaspoon dried oregano across the pizza and drizzle lightly with olive oil (about 1/2 tbs).

Bake

Slide the pizza (with parchment if using) onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating once after 5–6 minutes, until the crust is golden and blistered and the cheese is melted and slightly golden. Baking time will depend on oven temperature and thickness of the dough.

Finish and serve

Remove the pizza from the oven. Let rest 1–2 minutes, then scatter optional fresh basil leaves if using and finish with a light drizzle of extra-virgin olive oil. Slice and serve hot. Repeat assembly and baking for remaining dough and toppings.