Pizza with Parma Ham & Rucola Recipe

Prep time: 10 minutes — Cook time: 15 hours — Total time: 1 hour and 15 minutes — Serving: 2 people

Description

Recipe for the perfect pizza with parma ham, parmesan cheese and rucola. A real classic in the Italian kitchen which is perfect for a delicious dinner.

Ingredients

Cold fermented pizza dough

7.58 oz (215 g) water

0.2 oz (5 g) yeast

0.3 oz (8 g) salt

11.11 oz (315 g) flour

Toppings

10.58 oz (300 g) pizza sauce

1 fresh mozzarella

1.76 oz (50 g) rucola

1.06 oz (30 g) parmesan cheese

4.24 oz (120 g) parma ham

Directions

Cold fermented pizza dough

1. This recipe requires a bit of patience but it’s not a lot of work. The dough has to rest in the fridge for 15-18 hours.
2. Start by mixing the yeast into a bowl of water.
3. Then add 3.53 oz (100 g) flour and mix to incorporate. Add salt and then add the remaining flour little by little while mixing.  The dough should not be wet and has to incorporate into a ball. Mix thoroughly.
4. Cover your bowl with plastic saran wrap and put it in the fridge for 15-18 timer minimum. It can even rest in the fridge ofr up to 2 days.

Cooking

1. The next day, remove the dough from the fridge 2 hours before you want to cook the pizza. Remove the dough from the bowl and knead it. Split it into 2 equally large balls. Put them on the kitchen table and let them rise for 1.5-2 hours.
2. Preheat oven to 530 F (275 C) or as high as your oven can go. Put a baking tray or pizza stone in the oven to get it super hot.
3. Roll out your dough balls into 2 pizzas and place them each on a baking sheet. Spread the pizza sauce and shredded fresh mozzarella evenly out across the pizzas.
4. Remove the hot baking tray or pizza stone from the oven. Then place the first pizza on it and put it back in the oven for 8-10 minutes. Remember to keep watch as you don’t want to burn the pizza and all ovens heat differently.
5. When both pizzas are done, top with rucola, parma ham and parmesan cheese.

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