Pizza with the ham Antico Borgo d’Anselmi Conti
Preparation for the pizza dough
Sift the flour on to the pastry board or in a large bowl and arrange it so that it forms something similar to a fountain. Make a hole in the center. Stir the two tea spoons of sugar in some warm water. Add the yeast and leave it until a frothy head forms. When the yeast is ready add it to the centre of the flour with the salt and olive oil. Then, knead adding the water to obtain a soft and elastic dough. When it is smooth, make a ball. Cover it and let it rise in a lukewarm place without draft until its volume is doubled. It takes about 1 hour and a half. When the dough is well raised, it is ready to be rolled.
Ingredients for the filling
When four pizzas are rolled out, put the tomato puree on each pizza with the salt and chopped mozzarella cheese. Put then in the warm oven at a temperature of 200°C for about 15 minutes (it depends on your oven). When pizza is ready, add the olive oil, the ham; Parmigiano Reggiano flakes and rocket. Serve immediately.