Ham And Mozzarella Pizza


What do you think of a thin and crispy dough homemade Ham And Mozzarella Pizza? Certainly, pizza is the top choice for many of us, and when you learn how to prepare it a home, your options are endless, you get to choose the toppings you want, and you have it at any time, hot and tasty.

The first thing you need to know how to make, is the dough, next make sure you have all the necessary ustensils, so you could bake a pizza, by the book 🙂

You do not need a wood oven, but a pizza stone, a pizza knife and a palette to insert and remove the pizza from the oven, would be ideal. If you do not have these tools and crave for a homemade pizza, you can use a pan and parchment paper.

Before you grab to make pizza at home, it would be good to know a few tricks that help you have a perfect pizza every time:

  • It’s best to keep the dough in the refrigerator for several hours or overnight, as low temperatures allow the gluten to relax, and thus will obtain a more elastic dough and easier to spread.
  • If you want a crispy crust, the dough should be moist and sticky.
  • It’s recommended to use semolina flour when spreading the dough, which prevents sticking, and forms a crispier crust.
  • Do not exaggerate with excessive toppings, although you will be tempted, sums up to a maximum of 4. With a lot of toppings it will be very difficult to bake properly the dough.
  •  The oven should be well heated to a high temperature over 500 degrees F (260 degrees C), a high temperature will guarantee a perfect crispy crust on the outside and fluffy on the inside. The oven should be heated at least 30 minutes before baking pizza. That said, I present my recipe: Ham And Mozzarella Pizza.

Ham And Mozzarella Pizza

By May 19, 2015

Prep Time : 5h 00 min. Cook Time : 10 minutes



Mix flour with salt, add the yeast, dissolved in water, and olive oil and knead until the dough gets sticky. Sprinkle flour on the work surface and roll the dough, divide into 3 balls, which will turn in three pizza with a diameter of about 9.5 in (24 cm). Place the dough balls  on a floured tray, cover with plastic wrap and let leaven at room temperature for 2 hours, then transfer the tray in the fridge for another 2 hours or even better, overnight.

Meanwhile prepare the tomato sauce. In a sauce pan place the tomato pulp, crushed garlic cloves, add the sugar, season with salt and pepper and let simmer until flavours blend. If you like a slightly spicy version, then add some chilli flakes. Finally add the olive oil and chopped basil leaves and the sauce is ready!


1 hour before baking the pizza, preheat the oven to its maximum temperature, with a baking stone inside, if you have one.

Remove the dough from the refrigerator, remove the foil, and work one piece at a time, using your hands. At first, flatten slightly each ball of dough, then pass both sides  through semolina flour, then carefully spread the dough into a round and thin evenly circle. Top with tomato sauce, mozzarella, ham and fresh basil (I used dried as I was out of fresh one …not as good as fresh).

Using a peel, transfer the pizzas to the hot baking stone in the preheated oven. Bake for 10 minutes, or until the topping is bubbling and the dough is crispy and brown. Remove from the oven and serve immediately. Enjoy Ham And Mozzarella Pizza.


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