The cooked ham and gorgonzola pizza is a very tasty 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 pizza dough base, everyone can top it as they like.
My recipe has been tested over time, and with a good oven available, the result closely resembles pizzeria-quality pizzas.
It’s made with a dough based on flour, water, yeast, salt, and extra virgin olive oil. The rising steps are crucial for achieving a great outcome.
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- Difficulty: Easy
- Cost: Very economical
- Rest time: 5 Hours
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making cooked ham and gorgonzola pizza
- 10.5 oz all-purpose flour
- 1.6 cups water
- 7 oz Manitoba flour
- 2 tsp fine salt
- 1 tsp sugar
- 0.18 oz dry yeast
- 5 tbsp extra virgin olive oil
- 17.6 oz tomato sauce
- 7 oz gorgonzola
- 2 mozzarellas
- 4 slices cooked ham
- as needed extra virgin olive oil
- as needed oregano
- as needed fine salt
Tools for making cooked ham and gorgonzola pizza
- 1 Bowl
- 1 Pastry board
- 1 Baking tray
- 1 Wooden spoon
- 1 Glass
Steps for cooked ham and gorgonzola pizza
To prepare the delicious cooked ham and gorgonzola pizza, let’s start with the dough. First, in a measuring cup pour warm water, not cold, and add the dry yeast and a teaspoon of sugar and completely dissolve 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 roughly with a wooden spoon and then pour onto a pastry board to knead with the palms of your hands for at least 10 minutes until you get a homogeneous dough. If the dough becomes too sticky, add a sprinkle of flour until you can work it.
Cover with a cloth, and let rise for 4 to 6 hours at room temperature, until it doubles in volume.
Once risen, cut into 4 equal parts, or if you want them slightly smaller and thinner, into 5 parts, flour them, and work with your hands until you get round dough balls, similar to small balls. Then, let them rise again for another 2 hours, still covered with a cloth.
Finally, stretch out each dough ball with your hands, maintaining the circular shape, flour a tray for pizza, preferably with a perforated bottom for heat circulation, and place the dough on top; top it with the salted, oiled, and oregano-seasoned tomato sauce, with half a mozzarella each, 50 grams of gorgonzola each, and one slice of cooked ham cut into strips for each, and bake at 482°F (250°C) in a static oven, on the middle rack, for about 12 to 15 minutes, or until cooked.
Once baking is complete, take out and serve hot and…
Enjoy from Barbara
Tips and notes
Rising times vary according to the season.
The times indicated in this recipe are for the cold season, while for the hot season, rising times will definitely be much shorter.
Adjust by keeping an eye on the dough, which will be ready when it has doubled in volume.
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