Neapolitan Pizza With Ham and Mushrooms – A Classic, Comforting Favorite

Neapolitan pizza with ham and mushrooms is one of those simple combinations that never gets old. It’s savory, a little salty, and full of that unmistakable Neapolitan character: soft, chewy crust with a light, airy edge. You get creamy mozzarella, bright tomato, and earthy mushrooms in every bite.

It’s crowd-pleasing, easy to customize, and weeknight-friendly if you plan ahead. Whether you’re new to pizza-making or a seasoned home pizzaiolo, this version feels special without being fussy.

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Neapolitan Pizza With Ham and Mushrooms - A Classic, Comforting Favorite

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 4 servings

Ingredients

• For the dough (makes 2 pizzas, 10–12 inches each): 500 g (about 4 cups) 00 flour or bread flour
• 325 g (about 1 1/3 cups) room-temperature water
• 10 g (2 tsp) fine sea salt
• 2 g (about 1/2 tsp) instant yeast or 3 g active dry yeast
• For the sauce: 1 can (14–15 oz) whole peeled San Marzano tomatoes
• 1–2 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt, to taste
• 1 small garlic clove, grated (optional)
• Pinch of sugar if tomatoes are overly acidic (optional)
• For the toppings: 200–250 g fresh mozzarella or low-moisture mozzarella, torn into pieces
• 150 g thinly sliced cooked ham or prosciutto cotto
• 150–200 g cremini or button mushrooms, thinly sliced
• Fresh basil leaves
• Extra-virgin olive oil, for drizzling
• Freshly ground black pepper
• For baking: Flour or fine semolina for dusting
• Pizza stone, steel, or preheated baking sheet

Instructions

• Mix the dough. In a bowl, whisk flour and salt. In a separate cup, dissolve yeast in the water (no need to wait for foaming with instant yeast).Add water to the flour and mix with your hand or a spoon until no dry spots remain.
• Rest and knead lightly. Let the dough rest for 15 minutes, then knead for 2–3 minutes until smooth. The dough should be soft and slightly sticky. Avoid adding too much extra flour.
• Bulk ferment. Cover and let rise at room temperature for 1–2 hours until slightly puffy.Then move to the fridge for a slow rise, 8–24 hours. Longer fermentation improves flavor and texture.
• Portion and proof. Divide into two equal balls, tuck edges under to create surface tension, and place in a lightly oiled container. Proof at room temperature for 60–90 minutes until relaxed and airy.
• Preheat your oven. Place a stone or steel on the top-middle rack. Preheat to the highest setting your oven allows (ideally 500–550°F / 260–290°C) for at least 45 minutes.If you have a pizza oven, heat to 800–900°F (425–480°C).
• Make the sauce. Crush tomatoes by hand or pulse briefly. Stir in olive oil, salt, and garlic if using. The sauce should be bright and slightly loose. No cooking needed.
• Prep toppings. Pat mozzarella with paper towels to reduce moisture.Slice mushrooms thinly. Tear ham into bite-size pieces. Keep everything within reach.
• Shape the dough. Generously flour your work surface.Place one dough ball down, flour the top, and gently press from the center outward, leaving a 1-inch rim. Lift and stretch over your knuckles, rotating, until 10–12 inches wide. Avoid rolling pins—they press out the air.
• Assemble lightly. Transfer to a floured peel or parchment.Spread 2–3 tablespoons of sauce in a thin layer. Add mozzarella evenly, then scatter mushrooms and ham. Don’t overload; too much topping leads to a soggy center. Add a few basil leaves and a light drizzle of olive oil.
• Bake. Slide onto the hot stone or steel. Bake 6–8 minutes at 500–550°F (260–290°C), rotating once, until the crust is puffed with charred spots and cheese is bubbling.In a pizza oven, it may take 90 seconds to 2 minutes.
• Finish and serve. Add a few fresh basil leaves and a twist of black pepper. Let it rest 1–2 minutes, then slice and serve hot.
• Repeat. Shape and bake the second pizza the same way.

What Makes This Special

This pizza leans on the Neapolitan foundation: a long-fermented dough, thin center, and puffy crust that bakes fast and hot. The topping combo of ham and mushrooms, known as “Prosciutto e Funghi,” is a beloved Italian classic for good reason.

The salty ham balances the gentle sweetness of tomatoes and the savoriness of mushrooms.

We keep the ingredient list short and high quality. San Marzano tomatoes, fresh or low-moisture mozzarella, and a simple dough give you a clean, authentic flavor. The technique focuses on heat, hydration, and restraint—just enough topping to let the crust shine.

Ingredients

• For the dough (makes 2 pizzas, 10–12 inches each):
  • 500 g (about 4 cups) 00 flour or bread flour
  • 325 g (about 1 1/3 cups) room-temperature water
  • 10 g (2 tsp) fine sea salt
  • 2 g (about 1/2 tsp) instant yeast or 3 g active dry yeast
• For the sauce:
  • 1 can (14–15 oz) whole peeled San Marzano tomatoes
  • 1–2 tbsp extra-virgin olive oil
  • 1/2 tsp fine sea salt, to taste
  • 1 small garlic clove, grated (optional)
  • Pinch of sugar if tomatoes are overly acidic (optional)
• For the toppings:
  • 200–250 g fresh mozzarella or low-moisture mozzarella, torn into pieces
  • 150 g thinly sliced cooked ham or prosciutto cotto
  • 150–200 g cremini or button mushrooms, thinly sliced
  • Fresh basil leaves
  • Extra-virgin olive oil, for drizzling
  • Freshly ground black pepper
• For baking:
  • Flour or fine semolina for dusting
  • Pizza stone, steel, or preheated baking sheet

Step-by-Step Instructions

1. Mix the dough. In a bowl, whisk flour and salt. In a separate cup, dissolve yeast in the water (no need to wait for foaming with instant yeast).

   Add water to the flour and mix with your hand or a spoon until no dry spots remain.

2. Rest and knead lightly. Let the dough rest for 15 minutes, then knead for 2–3 minutes until smooth. The dough should be soft and slightly sticky. Avoid adding too much extra flour.
3. Bulk ferment. Cover and let rise at room temperature for 1–2 hours until slightly puffy.

   Then move to the fridge for a slow rise, 8–24 hours. Longer fermentation improves flavor and texture.

4. Portion and proof. Divide into two equal balls, tuck edges under to create surface tension, and place in a lightly oiled container. Proof at room temperature for 60–90 minutes until relaxed and airy.
5. Preheat your oven. Place a stone or steel on the top-middle rack. Preheat to the highest setting your oven allows (ideally 500–550°F / 260–290°C) for at least 45 minutes.

   If you have a pizza oven, heat to 800–900°F (425–480°C).

6. Make the sauce. Crush tomatoes by hand or pulse briefly. Stir in olive oil, salt, and garlic if using. The sauce should be bright and slightly loose. No cooking needed.
7. Prep toppings. Pat mozzarella with paper towels to reduce moisture.

   Slice mushrooms thinly. Tear ham into bite-size pieces. Keep everything within reach.

8. Shape the dough. Generously flour your work surface.

   Place one dough ball down, flour the top, and gently press from the center outward, leaving a 1-inch rim. Lift and stretch over your knuckles, rotating, until 10–12 inches wide. Avoid rolling pins—they press out the air.

9. Assemble lightly. Transfer to a floured peel or parchment.

   Spread 2–3 tablespoons of sauce in a thin layer. Add mozzarella evenly, then scatter mushrooms and ham. Don’t overload; too much topping leads to a soggy center. Add a few basil leaves and a light drizzle of olive oil.

10. Bake. Slide onto the hot stone or steel. Bake 6–8 minutes at 500–550°F (260–290°C), rotating once, until the crust is puffed with charred spots and cheese is bubbling.

    In a pizza oven, it may take 90 seconds to 2 minutes.

11. Finish and serve. Add a few fresh basil leaves and a twist of black pepper. Let it rest 1–2 minutes, then slice and serve hot.
12. Repeat. Shape and bake the second pizza the same way.

Storage Instructions

• Leftovers: Cool completely, then refrigerate slices in an airtight container for up to 3 days.
• Reheating: For best results, use a skillet over medium heat to crisp the bottom, then cover for 1–2 minutes to melt the cheese. An air fryer at 375°F (190°C) for 3–5 minutes also works well.
• Freezing: Freeze baked slices wrapped tightly for up to 1 month.

  Reheat directly from frozen in a 400°F (205°C) oven for 10–12 minutes.

• Dough: Fermented dough balls can be refrigerated up to 72 hours or frozen for 1–2 months. Thaw in the fridge overnight, then bring to room temp before shaping.

Benefits of This Recipe

• Authentic texture: A slow-rise dough gives you that classic soft center and airy cornicione.
• Balanced flavor: Savory ham and mushrooms balance the brightness of tomato and the creaminess of mozzarella.
• Weeknight friendly: Make the dough ahead and the rest comes together quickly.
• Customizable: Works with fresh or low-moisture mozzarella and different hams.
• Minimal ingredients: Short list, big payoff when you focus on quality.

Pitfalls to Watch Out For

• Too much moisture: Wet mozzarella and overloaded mushrooms can sog out the center. Pat cheese dry and slice mushrooms thin.
• Overproofed dough: If the dough collapses easily or tastes overly yeasty, it may be overproofed.

  Chill earlier and bake sooner.

• Low oven temp: A cooler oven leads to tough crust. Preheat thoroughly and use a stone or steel.
• Heavy sauce: A thick layer of sauce weighs down the crust. Aim for a thin, even coat.
• Rolling pin: It presses out air and flattens the rim.

  Stretch by hand for a better texture.

Alternatives

• Cheese swap: Use fior di latte or buffalo mozzarella for richer flavor, or low-moisture mozzarella for easier handling.
• Ham options: Prosciutto cotto is traditional, but smoked ham, speck, or even thinly sliced cooked bacon can work. Add delicate cured meats after baking to prevent toughness.
• Mushroom mix: Blend cremini with shiitake or oyster mushrooms for deeper flavor. Lightly sauté mushrooms first if they release too much moisture.
• Tomato-free: Try a white base with a thin brush of olive oil and garlic, then add mozzarella, mushrooms, and ham.
• Gluten-free: Use a high-quality gluten-free pizza flour blend and follow the same topping method.

  Bake slightly longer to crisp the base.

FAQ

Do I need 00 flour for Neapolitan-style pizza?

No, but it helps. 00 flour gives a tender, stretchy dough that handles high heat well. Bread flour works as a solid substitute and can produce excellent results at home.

Can I cook this on a baking sheet without a stone?

Yes. Preheat the sheet in the oven, assemble the pizza on parchment, and slide it onto the hot sheet.

You may need an extra minute or two to brown the bottom.

Should I cook the mushrooms first?

Not always. Thinly sliced mushrooms cook through in a hot oven. If your mushrooms are very watery, a quick sauté to drive off moisture can help keep the center from getting soggy.

Is fresh mozzarella better than low-moisture?

It depends on your oven.

Fresh mozzarella tastes great but releases more moisture. Low-moisture melts evenly and is easier to manage in a standard oven. Both work—just pat fresh mozzarella dry.

What if my dough keeps snapping back when I stretch it?

It needs more rest.

Cover the dough and let it relax for 10–15 minutes, then try again. Cold dough is also harder to stretch, so bring it to room temperature first.

Can I make a larger pizza instead of two smaller ones?

Yes, but be careful not to overload it. Larger pizzas are harder to launch and bake evenly in a home oven.

Two medium pies are often easier and crisp better.

How do I get those charred spots on the crust?

Use a fully preheated stone or steel and bake at the highest setting your oven allows. A broiler blast for the last 30–60 seconds can add extra color—watch closely.

Can I add onions or olives?

Absolutely. Keep add-ons light and thinly sliced.

Balance is key to maintaining a crisp base and a tender crumb.

In Conclusion

Neapolitan pizza with ham and mushrooms is proof that simple ingredients can deliver big flavor. With a well-fermented dough, a hot bake, and light, thoughtful toppings, you’ll get a tender crust and a balanced, savory bite. Make the dough ahead, keep the sauce bright and simple, and resist the urge to pile on.

You’ll end up with a classic that feels both rustic and special—perfect for a relaxed night in or sharing with friends.