Fresh Parma Ham
Arugula Pizza

Experience the perfect balance of salty, cured Parma ham and crisp, peppery arugula on a light, golden crust. This elevated pizza is a sophisticated, quick-bake delight.

Ingredients

• 120 g pizza flour
• 30 g pre-mixed pizza powder
• 110 g ice water
• 3 g salt
• 1 g yeast
• to taste tomato basil sauce
• to taste mozzarella cheese
• 1 handful fresh arugula
• 3–4 slices Parma ham
• 5–6 cherry tomatoes
• optional olive oil

Instructions

1. 1Combine Dry Ingredients

   

   Place a large mixing bowl on a digital scale and combine 120g of pizza flour, 30g of pre-mixed powder, 3g of salt, and 1g of yeast. Precise measurements are key to achieving the correct dough consistency.

   Tip: Using a digital scale is crucial for the precise ratios needed in professional-style pizza dough.
2. 2Dissolve the Yeast

   

   Measure 110g of ice water into a cup and whisk in the yeast until fully dissolved. Using cold water helps control the fermentation process, resulting in a better crust.

   Tip: Make sure the water is very cold to keep the dough temperature low during the initial mixing phase.
3. 3Combine Wet and Dry Ingredients

   

   Gently pour the yeast-water mixture into the bowl containing the dry ingredients. This is the first step toward bringing your dough together.

   Tip: Pour slowly to ensure all the flour is hydrated evenly as you begin mixing.
4. 4Mix and Knead the Dough

   

   Use a wooden spoon to initially combine the ingredients, then switch to using your hands to knead the dough until it becomes uniform and smooth.

   Tip: Knead until the dough is elastic and pulls away from the sides of the bowl cleanly.
5. 5Knead the Dough

   

   Use a wooden spoon to combine the wet and dry ingredients then transition to kneading with your hands until the dough is uniform smooth and elastic

   Tip: Keep your fingers wet to prevent the dough from sticking to your hands during the folding process
6. 6Shape the Crust

   

   Gently stretch the fermented dough into a circular shape. Rotating it over your clenched fists allows gravity to expand the dough evenly without tearing the delicate gluten structure.

   Tip: Keep your movements gentle and consistent to ensure an even thickness across the crust.
7. 7Apply tomato basil sauce

   

   Once the dough is shaped into a circle, spoon a generous amount of tomato basil sauce onto the center. Use the back of the spoon to spread the sauce evenly in a circular motion, leaving a small border for the crust.

   Tip: Apply a thin, even layer of sauce to prevent the crust from becoming soggy during the quick bake.
8. 8Top with cheese and tomatoes

   

   Evenly distribute the fresh mozzarella slices and halved cherry tomatoes over the tomato sauce. Finish with a light drizzle of olive oil to enhance the flavors during the high-temperature bake.

   Tip: Ensure the cherry tomatoes are cut side up to help them blister slightly and release their flavor.
9. 9Bake the pizza

   

   Carefully slide the prepared pizza onto a metal pizza peel and transfer it into a preheated oven set to 400°C. Bake for 2 minutes until the crust is golden and the cheese is melted and bubbling.

   Tip: Be ready to quickly transition the pizza into the oven to maintain the high temperature required for a perfect crust.

Storage Instructions

Burn It Off

Frequently Asked Questions