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

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.