4 pizzas
Regina
- 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
- 75 g
- Button mushrooms, dry-fried
- 40 g
- Cooked ham last
- 30 g
- Black olives
- 15 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 and let them cool before they go on the pizza.
- Add the olives whole, and the ham in the last few seconds.
- 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.
Regina is Prosciutto e Funghi with olives, and the name varies from pizzeria to pizzeria. We bake it with dry-fried mushrooms and the ham added late, as always.
Neapolitan tradition – a menu pizza without AVPN status; the name varies between pizzerias.
Topping order
- Tomato sauce
- Fior di latte
- Mushrooms
- Olives
- Ham last
- Olive oil
Common mistakes
- Ham put on from the start, which dries out.
- Brined olives that haven't been patted dry.
Tips
- Slice the mushrooms on a mandoline for an even thickness.
- Swap the olives for capers if you want more acidity.
Variations
- Without olives – then it is a prosciutto e funghi.
- With artichoke to move towards a capricciosa.
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 Regina settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Prosciutto e Funghi
- Capricciosa
- Salumi on pizza – salsiccia, prosciutto, mortadella
- Stretching – push the gas towards the rim, never out of it
