To prepare the Pizza with ham, mozzarella, and olives, you can use the pizza dough recipe found in the section What It Is and How It’s Done, which you can obviously top as you like. Here I use fresh brewer’s yeast and a rise time of at least 6 hours.

Difficulty: Easy
Cost: Economical
Preparation time: 6 Hours
Cooking time: 15 Minutes
Portions: 5 people
Cuisine: Italian

Ingredients

0.88 oz Fresh brewer's yeast
3.5 tbsp Water
1 tsp Sugar
2 tsps All-purpose flour taken from that for the dough
2.2 lbs All-purpose flour
2.1 cups Water
1 tsp Fine salt
3.5 tbsp Olive oil
8.8 oz Pasta filata cheese
24 oz Tomato sauce
2 pinches Crumbled dry oregano
7 oz Cooked ham
50 Green olives in brine
1 tbsp Olive oil
2 pinches Fine salt
to taste Butter

Preparation

Place 50 ml of lukewarm water in a glass, crumble the yeast cube, add sugar, flour, and mix well to dissolve all ingredients.
Let it sit for a few minutes until the mixture doubles, forming plenty of foam.
This way, you will activate the yeast.
Place the flour in a large bowl, add the yeast mixture, water, and oil, and start kneading.
Also, add the salt and continue kneading until smooth.
Flour the bottom of the bowl, place the dough ball, and sprinkle a bit of flour on the surface.
Cover with a clean dish towel and a blanket.
Let it rise for at least 4 hours.
Take the dough and form 5 balls of about 320 grams each, place them on a kitchen towel, cover with another towel, and let rise for about half an hour.
Cut the pasta filata cheese into small cubes.
Place the tomato sauce in a bowl and season it with oregano, fine salt, and olive oil.
Take 5 pans with a diameter of 12 inches and butter them well.
Roll out each ball with a rolling pin, place each dough in a pan, trying to level it with your hands.
Put about 4 tablespoons of sauce on each pizza and let them rise again for about half an hour.
Then add the ham pieces, mozzarella, olives, and a drizzle of oil.
Bake at 428°F for 15 minutes.