Pizza Prosciutto E Funghi Recipe

Activate yeast and mix

In a medium bowl, combine warm water (about 105–115°F / 40–46°C), sugar and instant dry yeast. Let sit 5–7 minutes until foamy. In a large bowl, whisk together flour and salt. Add foamy yeast mixture and 1 tablespoon olive oil to the flour. Stir until a shaggy dough forms.

Knead dough

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 4–5 minutes.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes. Punch down, then divide if making multiple pizzas. For a single 12-inch pizza use all dough; for thinner crust divide into two and refrigerate one for later.

Prepare sauce

While dough rises, heat 1 teaspoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant but not browned. Add crushed tomatoes, dried oregano, salt, pepper and sugar (if using). Stir to combine and simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Prepare mushrooms

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced mushrooms and a pinch of coarse sea salt. Sauté 4–6 minutes until they release moisture and begin to brown. Remove from heat and let cool slightly. This prevents a soggy pizza.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn’t reach 500°F, preheat to the highest temperature (450–500°F).

Shape dough

On a lightly floured surface, gently stretch or roll the dough into a 12-inch round. Transfer to a floured pizza peel or an inverted baking sheet dusted with flour or semolina to prevent sticking.

Assemble pizza

Spread a thin, even layer of the cooled tomato sauce over the dough, leaving a 1/2-inch border for the crust. Distribute the sliced or shredded mozzarella evenly over the sauce. Scatter the sautéed mushrooms over the cheese. Tear or arrange prosciutto/ham slices on top (prosciutto is best added halfway through or after baking for delicate texture; see note). Sprinkle freshly ground black pepper and optionally a light pinch of coarse sea salt and grated Parmesan.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 7–10 minutes at 500°F (260°C) — until the crust is golden and cheese is bubbling and lightly browned. If you prefer prosciutto warmed but not overcooked, add the prosciutto after 4–5 minutes of baking so it warms but retains tenderness; otherwise add ham/prosciutto before baking.

Finish and serve

Remove pizza from oven. If using fresh basil, scatter leaves over the hot pizza. Drizzle a little olive oil and sprinkle grated Parmesan if desired. Let rest 2–3 minutes, slice and serve hot.