Pizza with Mozzarella and Parma Ham

Ingredients

- Plain Unbleached Flour 175g

- Fresh or Active Dry Yeast 4g
- Sugar 1 tsp
- Warm Water 80 ml
- Salt ½ tsp
- Tomato Sauce (Prego) ½ cup
- Parma Ham 5-7g
- Mozzarella Cheese 125g
- Olive Oil 3 tbsp

Pizza Dough

- Put fresh or active dry yeast in a small bowl, add

sugar and 20 ml of warm water and stir until the
yeast has dissolved.
- Set mixture aside for about 10 minutes. It will
look creamy when ready. Stir again before make
the dough.
- Sift the flour into mixing bowl and sprinkle with
salt, then make hollow in the centre and pour in
the yeast mixture and remain water. Stir well until
the flour has been absorbed.
- Sprinkle a work surface (wood or marble) with
flour then form the dough to be a compact ball.
- Press down to spread it, take the far end and fold it toward you, push it away and
fold it toward you with your wrist then push it away.
- Repeat this motion for 8-10 minutes until the dough is firm and no longer stick to
your hand or working surface.
- Place it into a clean bowl and cover with cloth. This rising period will take around
1 hour, the dough should double in volume during this period.
- To test whether it has rising sufficiently, poke your finger into the dough if the
impression was remained, that means the dough is ready.

Cook’N

- When the rising time has elapsed, knead

the dough for 1 minute. Then roll the
dough to the desired thickness and
transfer to an oiled pizza tin or baking
tray.
- Bush with olive oil and set it aside for 5
minutes before adding tomato sauce and
¾ of mozzarella cheese.
- Bake in a preheat oven at 225°C for 5-7
minutes.
- Bring out from the oven and sprinkle
with ripped Parma ham and remaining
mozzarella cheese.
- Bring it back to the oven for 5-7 minutes. When baked, garnish with the
remaining olive oil.

KoRn : Tuesday, May 01, 2007