Hello friends, today I present to you this delicious no-rise rustic pizza with ham and mozzarella to prepare and enjoy for any occasion. A very simple but above all very fast recipe because this dough does not contain yeast, which as you know requires several hours of rising. Instead, this dough is made with instant yeast for savory cakes, so you just need to knead everything, fill, and bake immediately. Below you will find the recipe..
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cuisine: Italian
Ingredients for the no-rise rustic pizza with ham and mozzarella
- 2 1/2 cups all-purpose flour
- 2/3 cup Milk at room temperature
- 2 teaspoons instant yeast for savory preparations
- 1 teaspoon Fine salt
- 1/2 teaspoon granulated sugar
- 2 tablespoons extra virgin olive oil
- 7 oz ham
- 1 scamorza (Or 7 mozzarellas or 2 fior di latte)
Tools
- 1 Stand mixer
- 1 Hook attachment
- 1 Rolling pin
- 1 Work surface
- 1 Baking pan
Steps for preparing the no-rise rustic pizza with ham and mozzarella
To make this no-rise rustic pizza with ham and mozzarella, you need to prepare the dough. For convenience, I used a stand mixer, but you can knead everything by hand in a bowl. In the mixer bowl, add all the ingredients and knead using the hook attachment for 5 minutes at speed 2 until you get a smooth and homogeneous dough. Form a ball and let it rest on a work surface covered with a towel.
Take the dough, divide it into two parts, and roll the first part on a floured work surface with the help of a rolling pin. The dough will tend to shrink because it does not have yeast in it, but rest assured that you will be able to roll it out. Grease well with some olive oil a 10-11 inch baking pan or mold and line with the first sheet of dough. Fill the base with slices of ham and slices of scamorza, then roll out the second dough and close with the remaining sheet of dough, sealing the edges well so that the filling does not come out during baking. Brush the surface with extra virgin olive oil and bake in a hot ventilated oven at 355°F-375°F for about 30-35 minutes or until golden. Turn off, remove from oven and let cool.
Serve the no-rise rustic pizza with ham and mozzarella on a serving plate or cutting board and serve. I hope you like this latest recipe of mine, see you next time friends.
STORAGE, TIPS AND NOTES
This no-rise rustic dough is really versatile, it adapts to any preparation with any filling. It keeps perfectly in the refrigerator for a few days, but I assure you it will be gone quickly. If desired, milk can be replaced with water. I prefer to use milk because it gives the dough extra softness. For those who are lactose intolerant, lactose-free milk can be used, for vegans any plant-based beverage like rice milk can be used.
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