Prosciutto e Funghi Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour (plus extra for dusting)</li><li class="ingredients-single-item">7g instant dried yeast (1 sachet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">320ml lukewarm water</li><li class="ingredients-single-item">30ml olive oil (plus extra for brushing)</li><li class="ingredients-single-item">200g tomato passata</li><li class="ingredients-single-item">2 garlic cloves, finely minced</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">250g mozzarella, torn into pieces</li><li class="ingredients-single-item">250g mixed mushrooms (cremini, shiitake, oyster), sliced</li><li class="ingredients-single-item">100g prosciutto, thinly sliced</li><li class="ingredients-single-item">Fresh basil leaves</li><li class="ingredients-single-item">Fine semolina for dusting (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or steel (or heavy baking tray)</li><li class="equipment-single-item">Pizza peel (or flat baking sheet without edges)</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Kitchen thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, combine the flour, yeast, and salt, ensuring the yeast and salt don't directly touch (salt can inhibit yeast activity). Make a well in the center and pour in the lukewarm water (about 35°C) and olive oil. Using your hands or a wooden spoon, gradually incorporate the flour into the liquid until a shaggy dough forms.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. When properly kneaded, the dough should pass the "windowpane test" - a small piece should stretch thin enough to see light through without tearing. This indicates well-developed gluten for a perfect chewy-crisp crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Shape the dough into a ball, place in a lightly oiled bowl, and cover with plastic wrap or a damp cloth. Let rise in a warm place (around 24°C) for 1.5-2 hours until doubled in size. The slow rise develops flavor and improves texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Meanwhile, prepare your toppings. Heat 1 tablespoon of olive oil in a pan over medium heat and sauté the mushrooms until golden brown and they've released their moisture (about 7-8 minutes). Season with salt and pepper, then set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the sauce, mix the tomato passata with minced garlic, dried oregano, a pinch of salt, and a drizzle of olive oil. Let the mixture sit to allow flavors to develop while the dough rises.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place your pizza stone or steel in the oven and preheat to the highest temperature possible (ideally 250-275°C) for at least 45 minutes. The extremely hot cooking surface is crucial for creating a perfectly crisp base.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the dough has doubled, gently punch it down to release air bubbles. Divide the dough into two equal pieces, form into balls, and cover with a tea towel. Let rest for 15 minutes to relax the gluten, making it easier to shape.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Take one dough ball and place it on a surface lightly dusted with flour or semolina. Using your fingertips, press outward from the center to create a disc, leaving a slightly thicker border for the crust. Gently stretch the dough by draping it over your knuckles and pulling outward, rotating as you go, until you have a 30cm (12-inch) circle. The center should be thin but not torn.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the shaped dough onto a pizza peel or inverted baking sheet dusted with semolina (which acts like tiny ball bearings, helping the pizza slide off easily). Give the peel a gentle shake to ensure the dough moves freely and isn't sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Working quickly, spread half the tomato sauce in a thin layer over the dough, leaving a 2cm border. Scatter half the mozzarella pieces and half the sautéed mushrooms evenly over the sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>With a quick, confident motion, slide the pizza from the peel onto the preheated stone. Bake for 8-10 minutes until the crust is puffed and golden brown with charred spots, and the cheese is bubbling and beginning to brown. The bottom should be crisp when tapped.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove the pizza using the peel and immediately drape half the prosciutto slices over the hot pizza. The residual heat will warm the prosciutto without cooking it, preserving its delicate flavor and texture. Drizzle with a little olive oil and add fresh basil leaves.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Repeat steps 8-12 with the second dough ball and remaining ingredients. Slice each pizza into 6 pieces and serve immediately while the crust is at its crispy best. The perfect Prosciutto e Funghi should have a soft, airy rim with slight chew, a thin crisp base, and a harmonious balance of earthy mushrooms and savory prosciutto.</li></ol>