4 pizzas
Prosciutto e Funghi
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Peeled San Marzano tomatoes, crushed by hand
- 70 g
- Fior di latte, diced and drained
- 80 g
- Button mushrooms, thinly sliced and dry-fried
- 45 g
- Prosciutto cotto (cooked ham) added in the last few seconds
- 35 g
- Extra virgin olive oil
- 6.0 g
Total dough486 g
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Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Dry-fry the mushrooms without fat until the liquid has cooked off and the edges have coloured.
- Tear the ham into strips and add it during the last ten seconds or straight after the oven.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
Ham and mushroom is the most ordered pizza in Italy and the one most often soggy at home. The fix is two steps: dry-fry the mushrooms and add the ham late.
Neapolitan tradition – a standard pizza all over Italy, not specified in the AVPN disciplinare.
Topping order
- Tomato sauce
- Fior di latte
- Mushrooms
- Ham last
- Olive oil
Common mistakes
- Raw button mushrooms straight onto the cheese.
- Ham baked the whole time – it dries out and loses its flavour.
- Too many mushrooms, which press the cheese down.
Tips
- Never rinse button mushrooms; brush them instead.
- Swap in chanterelles in autumn if you like, but dry-fry them harder.
Variations
- With fresh oregano.
- With truffle oil for a more expensive version.
- Without tomato sauce, as a white funghi.
Recalculate the recipe
Want a different number of pizzas, a different ball weight or a different time in the fridge? The calculator is prefilled with this recipe’s values.
Open the calculator with the Prosciutto e Funghi settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Funghi
- Salumi on pizza – salsiccia, prosciutto, mortadella
- Topping order – what goes on when
- Wet pizza – water pooling in the middle
