Recipe, ham and cheese pizza

Pizza, everybody loves pizza. In this recipe I’ll tell you a few tricks so you’ll get the perfect pizza, with soft on the inside and crunchy on the outside crust.

Nutrition facts and health meter for pizza, ham and cheese

Let us check the health meter. You can see pizza is not among the healthiest dishes. For example If you eat half of this 12 inch pizza your daily protein intake would exceed your daily protein needs. It’s also high in calories, fats. Even cholesterol and carbs are present in quite large quantities. The Same slice of pizza would mean even larger nutrition intake for a female.

Nutrition facts and health meter for male

Nutrition facts and health meter for male

Video recipe for pizza, ham and cheese

Servings: this recipe will Serves 4 or you can make 2 x 12,2 inch pizzas.

Ingredients:

For the dough you will need:

17,6 oz all purpose flour

2 tsp of flour for the yeast mixture

0,74 oz. of compressed yeast

½ tsp sugar

11,8 floz lukewarm water

½ tbsp salt

 

For the pizza:

10 oz tomato sauce

14 oz cheese – I use Gouda but you can use even cheddar or mozzarella or any other cheese you like

8,8 oz. ham

8 olives

2 dashes oregano

2 tbsp olive oil

First make the yeast mixture.

Crumble the yeast in a cup and add sugar, flour and about 0,5 cup of look warm water which you took from the whole quantity

Gently stir it and set aside at room temperature for about 10 to 15 minutes.

After 15 minutes, sift the flour into a bowl. Make a small hole and put in the salt. Mix just a bit and then pour in the yeast mixture and lukewarm water.

Mix until ingredients start to combine.

TIP 1: Just a quick tip - It is always better to add flour if the dough is to wet than to add water if the dough is to dry.

Then transfer the dough onto a working surface and knead it until you get a smooth Doug, about 10-12 minutes.

Off course you can also use your handy dough mixture if you don’t want to knead it with your hands.

When you are finished dust the bowl with some flour and Transfer the dough into it. Cover it with a cloth and leave it to rest on a room temperature for 1 hour.

After an hour just put the dough a bit together and leave it for another hour.

TIP 2: This is my second trick: if you leave the dough to rise for another hour it will be even softer. If you don’t want to wait for one more hour you can just star making your pizza because it will also be flufly and crunchy.

First cut the dough into to equal parts. Dust the dough with some flour and form it into a square. Transfer the dough onto a baking dish – a square one is best.

TIP 3: Here is my next trick: the baking dish should be a little warm, not hot, but warm. This will help the dough in rising, before baking.

Take your toppings and arrange them on top of the dough. First the tomato sauce, than add ham. Arrange nicely the cheese. Then add some oregano and olives. At last take some olive oil and gently drizzle it on the outside crust to get a very nice and crunchy outside crust.

When making a pizza with this dough it is very important to rest the prepared pizza for about 15 minutes before baking. If you don’t the pizza just won’t be that soft.

TIP 4: It is also very important to put the pizza into preheated oven. The temperature should be as high as possible. My oven can get to 275 (520F) which I think is just about right.

Bake it for around 15 minutes.

When done, arrange it with some arugula if you have it and serve.