Name: Ham and Gorgonzola Pizza
Prep time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2.5 cups all-purpose flour; 1.6 cups water; 5 tablespoons extra virgin olive oil; 10 g fine salt; 1 teaspoon sugar; 5 g active dry yeast; 1.6 cups Manitoba flour; 2 cups tomato sauce; 200 g gorgonzola; 2 mozzarella; 4 slices cooked ham; to taste extra virgin olive oil; to taste oregano; to taste fine salt

Ham and gorgonzola pizza is a very appetizing and rich pizza.

Pizza is certainly one of the most loved recipes by Italians, and you can really get creative with the toppings.

This is one of my husband’s favorites, I usually prefer vegetable ones, but once you have the dough base, everyone can top it as they please.

My recipe has been tried and tested for a long time, and with a good oven, the result is very close to pizzeria ones.

It is made with a dough based on flour, water, yeast, salt, and extra virgin olive oil. The steps for leavening are essential to achieve an excellent result.

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Difficulty: Easy
Cost: Very inexpensive
Rest time: 5 Hours
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing ham and gorgonzola pizza

2.5 cups all-purpose flour
1.6 cups water
5 tablespoons extra virgin olive oil
10 g fine salt
1 teaspoon sugar
5 g active dry yeast
1.6 cups Manitoba flour
2 cups tomato sauce
200 g gorgonzola
2 mozzarella
4 slices cooked ham
to taste extra virgin olive oil
to taste oregano
to taste fine salt

Tools for preparing ham and gorgonzola pizza

1 Bowl
1 Pastry board
1 Baking tray
1 Wooden spoon
1 Glass

Steps for ham and gorgonzola pizza

To prepare the delicious ham and gorgonzola pizza, let’s start with the dough. First, in a glass pour the lukewarm water, not cold, and add the active dry yeast and a teaspoon of sugar and dissolve completely by stirring with a teaspoon.

Then, in a bowl pour the flours, the water with dissolved yeast, the extra virgin olive oil, and finally the salt. Mix coarsely with a wooden spoon and then pour onto a pastry board to knead with the palms of your hand for at least 10 minutes until you get a homogeneous dough. If the dough is too sticky, sprinkle with some flour until manageable.
Cover with a dish towel, and let rise for 4 to 6 hours at room temperature, until doubled in volume.
Once risen, cut into 4 equal parts, or 5 if you prefer them slightly smaller and thinner, flour, and work with your hands until you get round dough balls similar to balls. Then, allow to rise again for another 2 hours, always covered with a dish towel.
Finally, stretch each dough ball with your hands, keeping the circular shape, flour a pizza pan, preferably with a perforated bottom to allow heat to penetrate, and place the dough on top, season with salted and oiled tomato sauce and seasoned with oregano, with half a mozzarella each, 50 grams of gorgonzola each and a slice of cooked ham cut into strips each, and bake at 250°C (482°F) in a static oven, on the middle rack, for about 12 to 15 minutes, or until cooked.
Once cooked, take out of the oven and serve hot and…
Bon appetit from Barbara