Ingredients:

you:

• 500 gr flour (preferably 00 flour from Naples)
• 5 gr salt
• 10 gr yeast
• 325 ml of lukewarm water

Toppings for a Pizza Margherita:

• 150 gr crushed tomatoes or tomato paste
• Salt & pepper
• 1 x msk extra virgin olive oil & extra oil for dripping on the pizza
• 1 x tablespoon grated parmesan cheese
• 1 x “boll” mozzarella
• Some fresh basil leaves

Topping for Prosciutto and Rocket:

• Extra virgin oil for dripping on the pizza
• 1 x boll mozzarella
• 1 x tablespoon grated parmesan
• 4 x slices of parma ham
• A fist ruccola
• Juice from a ½ lemon

Do this:

1. Make the dough first. Crumble the yeast in lukewarm water. Mix salt and flour in a bowl. Add the yeast gradually and mix everything until you get a dough. Knead for 10 minutes. Cover with a back cloth or happy pack of plastic and let it ferment in the least 30 minutes until the dough becomes twice as large.
2. Put the oven on maximum heat.
3. Divide the dough into two parts, makes pizza balls, Cover each part / ball with a cloth and let it rise further 30 minutes.
4. Prepare the topping. For Margherita, put the tomato sauce in a small saucepan, season with salt and pepper and stir in 1 msk extra virgin olive oil. Divide the mozzarella with your hand into just large pieces.
5. Grind the back table and spread out the dough with the rings to a round shape (pizza-shaped size but one edge). Make the dough as thin as you can without breaking it. Grind baking pads or place the pizza on the paddle or on baking paper.
6. Drop a little olive oil on each dough. On one, you put out the tomato sauce, start from the inside in a circle toward the edges, put on the parmesan, place basil leaves and mozzarella on the pizza.
7. On the other, arrange mozzarella and parmesan and top with parma ham.
8. Bake in oven in 8 – 10 minutes.
9. Serve the pizza and enjoy.