Pizza with ham and cheese
I remember the first time I tried making pizza at home; the dough turned out like a fluffy bread that went wild in the oven, with huge bubbles that made me wonder how anything could fit on the tray. This was because I didn’t know how to let it rise properly or stretch the dough well. Now, after so many attempts, I’ve developed my own style: I don’t stress, I don’t chase perfection, but I’m happy when a tasty pizza comes out that doesn’t puff up at the edges and doesn’t leave half of the toppings stuck in the oven. Below, I’ll tell you exactly how I do it, with all the crazy things I’ve tried and small adjustments, so you don’t waste time searching for “magic” recipes online that don’t tell you what really matters.
Quick info (it won’t take long, promise from someone with limited patience): about 30 minutes of actual work, plus the rising time (around 1 hour or as long as you like), quick baking (10 minutes max), from the ingredients below you can make 2 serious trays or 3 smaller ones — meaning you can feed about 4-6 hungry people. It’s not hard, just don’t lose your patience while kneading or forget the dough rising overnight (I’ve done that…). You don’t need special equipment; a regular tray and a standard oven will do just fine.
Ingredients (with what and for what):
Dough:
- 500g flour (I use type 650, it turns out more elastic, but honestly, any white flour works; the flour is the skeleton of the crust)
- 300ml lukewarm water (this helps the yeast to get going)
- 2 teaspoons dry yeast (about one packet, to rise nicely)
- 1 teaspoon salt (to avoid a bland crust, don’t be stingy)
- 1 teaspoon sugar (feeds the yeast, don’t skip it or it won’t be as airy)
- 6 tablespoons oil (I use olive oil, but sunflower oil works too; the oil gives elasticity and better taste)
Sauce:
- 4 tablespoons tomato paste (you can use tomato purée, but it shouldn’t be too sour)
- 200ml water
- 3-4 garlic cloves (peeled, crushed, to feel the aroma)
- 1 small onion (don’t overdo it, just for sweetness and body)
- 2 teaspoons dried oregano (the main aroma for pizza, don’t skip it)
- 1 teaspoon thyme
- 1 small sprig of fresh basil (if you have it, if not, carry on)
- 2 teaspoons sweet paprika (adds color and a bit of extra flavor)
- salt, pepper (to taste)
- a pinch of sugar (only if the tomato paste is too sour)
Toppings:
- 200g cheese (grated, to melt well, any type, even mozzarella if you want)
- 200g ham (sliced, I cut it small so there aren’t dry strips)
- 100g black olives (salty, pitted, sliced)
- oregano (for the top, at the end, optional to taste)
Preparation method (how I do it and where I swing the bat):
1. First, I mix the yeast with the sugar, about 2 tablespoons of flour, and 7-8 tablespoons of lukewarm water. It’s a soft paste; don’t worry about it being perfectly smooth, just avoid big lumps. I cover it and leave it for about 10-15 minutes to “bloom” and foam up. If it doesn’t foam, the yeast might be old, so it’s better to start over.
2. In a large bowl, I pour in the remaining flour, make a well in the middle, and add the yeast mixture, oil, salt, and the rest of the water. I start mixing with my hand or a sturdy spoon. Don’t rush with all the water — add three-quarters first, then see if more is needed. Sometimes the flour “absorbs” more water, other times it doesn’t.
3. Knead well for about 7-10 minutes until I feel it all comes together and no longer sticks to my hand or the bowl. If it feels too sticky, sprinkle a little more flour, but don’t add too much or the crust will become dense. The goal is for it to be soft and elastic, not like playdough.
4. I cover the bowl with a towel and let it rise in a warm corner of the kitchen for about 1 hour. If it’s cold, I put the bowl in the oven with the light on (not the warm oven), and that works too.
5. While the dough is rising, I start on the sauce. I peel the onion and garlic, blend them or chop them finely, I’m not picky. I put the tomato paste and water to boil over low heat, and when it starts bubbling, I add the onion, garlic, all the spices, and mix well. Don’t forget the pinch of sugar if the purée is sour; it really matters for the final taste. I let it simmer for 5-6 minutes, not more, so the liquid doesn’t evaporate completely. When it’s ready, I take it off the heat, add the basil, and let it cool.
6. Back to the dough: I divide it into two (or three, depending on how thick you want the crust). I roll each piece on a floured surface into a round shape or something somewhat round (mine always turns out somewhere between oval and square, I don’t stress). It should be about 1 cm thick; don’t panic if it’s not even everywhere.
7. And now a thing: to prevent the crust from puffing up while baking, I toss it gently in the air 2-3 times after rolling it out, not too high, just enough to let it relax and release air. Or, if you’re not up for the juggling, poke it here and there with a fork.
8. I place the rolled-out dough on the tray (or on baking paper if I want to minimize cleanup), spreading the thick sauce evenly over the entire surface, not just in the middle. Don’t put too much, or it’ll turn into pizza soup.
9. I scatter the slices of ham, then sprinkle the grated cheese (I don’t put it directly on the sauce, as it gets too soggy), and on top, the slices of olives. Out of habit, I sprinkle a little dried oregano on top as well, to smell like a pizzeria.
10. I put the tray in the preheated oven at maximum (I set it to 250°C if possible, on the top-bottom setting), on the middle rack. It usually takes about 8-10 minutes, not more, or it will dry out. I check it after 7 minutes — the edges should be slightly browned, and the cheese melted with golden spots.
11. I take it out, let it sit for 2-3 minutes so I don’t burn my mouth on the hot cheese, then I cut it, and that’s it, everyone can add whatever they want on the side.
Why do I do this often? Because it’s simple, you don’t have to think too much, and you can juggle with what you have in the fridge. You always save leftover ham or cheese, and I know exactly what I’m putting in the pizza, without sugars and dubious oils from frozen ones. I make it when someone drops by unexpectedly, when I don’t feel like washing a lot of dishes, or when a friend’s kid stays over and wants “something good.”
Tips, variations, and serving ideas
Useful tips and tricks:
- If you use type 000 flour, know that the crust will be fluffier, not very elastic. I think type 650 is better for texture.
- Don’t put hot tomato sauce on the dough; it will make it soggy and it won’t rise at all.
- If you see that the crust starts bubbling in the oven, you can poke it with a fork after you’ve put it in, but definitely before adding the toppings.
- Don’t cut the pizza immediately after taking it out of the oven; the cheese sticks to the knife and pulls all the toppings with it.
- For a crispier pizza, place it on the oven rack, not on a tray.
Ingredient substitutions:
- Olive oil can easily be replaced with sunflower oil, it’s not a big deal.
- You can swap the ham for grilled chicken breast, salami, or leftover roast.
- Gluten-free flour for a gluten-free version, but be careful as you’ll need an extra tablespoon or two of liquid.
- Don’t like cheese? Try grated feta or a mix of saltier cheeses.
- Vegan: skip the ham, use smoked tofu and vegan cheese, and ensure the sauce doesn’t contain any traces of butter or cream (some people mistakenly add it for “creaminess”).
Variations:
- Add mushrooms, bell peppers, corn, whatever you want.
- Make the crust thinner if you want it to resemble what you find in town.
- Replace the sauce with sour cream (works for “white pizza” with cheeses).
Serving ideas:
- With a simple green salad, red onion, oil, and salt.
- Pairs well with a glass of beer or, if you don’t have that, cold yogurt.
- For a large gathering, leave the pizza sliced directly in the tray so everyone can take as much as they want; it doesn’t have to look like in ads.
Frequently asked questions
1. My dough didn’t rise, why?
Usually, if you let it rise too long or it’s too warm, the yeast loses its strength. Or maybe you added too much water/flour and it didn’t turn out elastic.
2. I don’t have dry yeast, can I use fresh?
Yes, about 20g of fresh yeast is equivalent to the 2 teaspoons of dry. Dissolve it with sugar and water as in the recipe above.
3. Can I freeze the dough?
Yes, after the first rise, wrap it tightly and put it in the freezer. When you want pizza, let it thaw completely and then let it rise for 30 minutes before rolling out.
4. Can I make the dough in advance?
Yes, prepare it 1-2 days ahead, keep it in the fridge, but not longer. Take it out an hour before rolling it out to reach room temperature.
5. How do I prevent the crust from turning out too hard?
Don’t overdo the flour when rolling out and don’t bake the pizza too long; 7-10 minutes at high heat is enough. If the crust is too thick, increase the baking time, but not double.
Approximate nutritional values (for one serving, about a quarter of the pizza made from the ingredients above): somewhere around 350-400 kcal (depends on how much cheese you put), of which about 14g protein, 14g fat, 50g carbohydrates. It’s not exactly diet food, but it’s not a calorie bomb either, especially if you don’t throw all the cheese on at once and add more vegetables. The advantage is that you know exactly what you’re eating — no colorings, preservatives, or hidden palm oils, so, like a hearty slice of bread with cheese, it counts as a decent meal, not a “guilty snack.”
How to store and reheat
If you have leftovers (rarely happens, but I’ll mention it anyway), slice and place in the fridge in a container with a lid, no more than 2 days, as it loses its texture. For reheating, the oven works best (5 minutes at 180°C, to avoid drying out), but a covered pan surprisingly works well too — it retains its crispiness and the cheese doesn’t melt completely. I don’t recommend microwaving, as it makes the crust turn out like a sole, and it’s a shame after all that effort. If you want to freeze it, ideally do so after baking, already sliced, then just reheat directly from the freezer without thawing slowly. That’s what I do when I know I won’t feel like cooking for a few days.
Ingredients: For the dough: 300 ml warm water, 1 teaspoon granulated sugar, 2 teaspoons dry yeast, 500 g flour, 6 tablespoons olive oil, 1 teaspoon salt. For the sauce: 4 tablespoons tomato paste, 200 ml water, 3-4 cloves of garlic, 1 small onion, salt, pepper, 2 teaspoons sweet paprika, 2 teaspoons oregano, 1 teaspoon thyme, 1 sprig of fresh basil, a pinch of sugar. For the topping: 200 g cheese, 200 g sliced ham, 100 g salted black olives, oregano.
