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!