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Parma Ham & Beetroot Pizza
Enhance your pizza offerings with our Parma ham pizza. This pizza features a meticulously prepared dough made from high-quality wheat flour, water, and fine sea salt. Topped with mozzarella, olives, and a delicate arrangement of rolled Parma ham, it offers a balanced blend of textures and taste of umami. Finished with fresh rocket and a drizzle of virgin olive oil, this pizza caters to customers seeking a refined and satisfying pizza experience.
Dough
- Start by carefully dissolve the yeast to 90 % of the amount of water.
- Slowly add 50 % of the flour. Mix well in the dough machine. Gradually add the rest of the flour. The dough begins to shape after a mix of 6-7 minutes.
- Add salt and half of the remaining water. Wait for about a minute to complete the salt perfectly and gradually add the rest of the water. The total blend time is about 15 minutes.
- When the dough is ready, place it in a bowl and cover with plastic wrap. Allow the dough to rest and rise at room temperature (16-18 ° C) for 12-18 hours to double the dough. Divide the dough into three parts and place it to rest for 4-6 hours at room temperature.
Beetroot sauce
- Peel, chop and cook fresh beets. When they are ripe, mix them quickly in a blender.
- Add the proper lorment of high quality virgin olive oil.
- Finish the taste with salt and pepper.
Making the pizza
- Shape the pizza base beautifully and thin.
- Spread the beetroot sauce over it with a spoon, but not to the edges.
- Bake in a gas or wood-fired oven, 430 degrees for 60-90 seconds. If you use an electric oven, bake the pizza at 380-400 degrees for a few seconds longer.
- When the base is crisp, take the pizza out of the oven and add the parmo ham slices, fresh rucola and sun -dried tomatoes.
- Sprinkle with more olive oil. Serve right away!
