Prosciutto e funghi in a shop usually means cotto (cooked ham), not crudo. Crudo goes on after the oven or it turns to leather. Mushrooms must be dry.
This is weekday Italy. It should still have a leopard rim.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g Tipo 00 flour
- 325 ml water
- 13 g salt
- 1 g instant yeast
Premade dough
- 1 ball store-bought pizza dough (250–280 g), room temperature 1 hour
Sauce and toppings
- Crushed tomatoes, salted
- Fior di latte
- Cooked ham
- Mushrooms, sautéed dry
- Olive oil
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Check Amazon.com
Check Amazon.com
Check Amazon.com
Galbani Fresh MozzarellaCheck Amazon.comToppings
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
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Ateco Bench ScraperCheck Amazon.comBench Scraper
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As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1/4 pizza
- Calories
- 240
- Protein
- 10 g
- Carbohydrates
- 32 g
- Fat
- 7 g
- Sodium
- 520 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Galbani fresh mozzarella, Topping, Partanna extra-virgin olive oil.
How to make and cook it
Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”
Make the base
- 01Neapolitan dough: 500 g 00, 325 ml water, 13 g salt, 1 g yeast.
- 02Mix, knead, ball.
- 03Cold ferment 24 hours.
- 04Temper 2 hours.
Or use premade dough
- 01Let a store-bought ball sit out for 1 hour until it is relaxed.
- 02Flour the bench.
- 03Stretch it to size — from here it is the same as homemade.
Add sauce and toppings
- 01Sauté mushrooms dry.
- 02Cooked ham (cotto), not crudo.
- 03Stretch, sauce, fior di latte, ham, mushrooms.
Cook
Oven
- 01Steel at 290°C (550°F) for 45 minutes.
- 02Bake 5–7 minutes.
- 03Oil after.
- 04Eat while the ham is glossy.
Gas pizza oven
- 01Preheat on high, 425–455°C (800–850°F).
- 0260–90 seconds, turning.
- 03Oil after.
Wood-fired oven
- 01Floor 425–455°C (800–850°F). 60–90 seconds.
- 02Crudo, if you use it, goes on after the fire.
