Pizza with mozzarella, ham, and mushrooms

I don't know how it is for others, but for me, when the craving for pizza hits, I don't complicate things with orders and deliveries, because nothing beats a homemade one. The first time I really messed up the dough (I left it to rise in a place that was too cold, and it didn’t budge at all, so I threw it away in frustration). Now, I know exactly where to leave the bowl for it to puff up nicely. I've ended up making pizza with mozzarella, ham, and mushrooms more times than I would have imagined, because it works any time: in the evening when you come home exhausted from work, or on the weekend when you feel like treating yourself and don't want to deal with complicated dishes. You don’t need any special ingredients, but I can tell you that even with just a few, the crust turns out soft with a slightly crispy edge, and the melted cheese stretches just right (exactly how it should). Plus, if you add the mushrooms and ham at the right moment, they won’t end up raw or dried out. I've done my homework after a few rounds of not-so-successful attempts.

To give you an idea, the whole process goes like this: the dough takes a bit, about 10 minutes to knead, after which you let it rise for about 40-50 minutes while you chop the rest. This pizza serves 2 people if it's dinner, or 3 if you want it as a snack alongside something else. It’s not difficult; I’d say it's beginner-level, just don’t rush the dough rising. In total, including baking and rummaging through the fridge for ingredients, it takes about an hour and a half, longer if you’re not in a hurry.

INGREDIENTS (for a 28 cm round pan – that's what I have and it always turns out just right)
Dough:
150 g all-purpose flour (I usually use regular flour, not special pizza flour – the crust still turns out fine)
100 ml lukewarm water (not hot, not cold, something at hand temperature)
10 g fresh yeast (if you don’t have it, 4 g of dry yeast works too, but fresh makes it fluffier)
1 egg yolk (I only use the yolk, it gives a nice flavor and color to the crust)
1 tablespoon olive oil (regular oil works too, but olive oil is more aromatic)
a pinch of salt (don’t forget the salt, otherwise the crust will be really bland)

Topping:
2-3 tablespoons tomato sauce (either from a can or, when I have it, homemade from a jar)
1/2 teaspoon dried oregano (or more if you really like the flavor)
100 g mozzarella (ideally the ball type, but when I don’t have it, I use the packaged version; shredded works too)
2-3 slices of ham (choose a low-fat ham, not salami or anything with a strong flavor that will overpower everything)
4-5 medium champignon mushrooms (I quickly clean and slice them thinly; I don’t like thick-cut mushrooms)
(optional: a bit of freshly ground pepper, if you like it more flavorful)

Each ingredient has its purpose, you should know: the yolk gives a softer texture and color, the oil helps keep the crust from being dry, the yeast obviously does all the rising work, and while you won't taste the salt directly, without it, you’ll feel like you're eating cardboard. Mozzarella is the base, it melts beautifully and keeps the pizza from being dry. The ham and mushrooms shouldn’t be too much, otherwise, it gets too heavy and the crust won’t bake properly.

PREPARATION METHOD

1. First thing: I make the dough. I put the yeast in a bowl, pour the lukewarm water over it, and mix until it’s completely dissolved. I add the yolk, salt, and oil. Don’t sprinkle the salt directly over the yeast, because they say it can hinder the rising (I don’t know how true that is, but that’s what I’ve heard). I mix with a spoon or my hand, then start adding the flour gradually, mixing until it forms a dough.

2. I knead it for about 5-6 minutes, at first in the bowl, then on the counter if I feel like making a mess. It should be elastic, slightly sticky, but not too much that it sticks to your fingers. If it’s too soft, add 1-2 tablespoons of flour, but don’t overdo it, or the crust will be hard.

3. I put a little oil on the bottom of the bowl, place the dough ball in, cover it with plastic wrap (or a clean towel), and let it rise somewhere warm, usually on the stove, above the preheated oven (but not on the flame!), for about 45 minutes, until it doubles in size. If you leave it in the fridge, it will stay small; I’ve learned my lesson.

4. While the dough rises, I prepare the toppings. I cut the mozzarella into small pieces, slice the ham (or tear it into strips if it’s thin), clean the mushrooms gently and slice them thinly (so they cook quickly and don’t release water).

5. When the dough has risen nicely, I take it and place it directly in the greased pan (or lined with parchment paper if I don’t feel like washing up later). I stretch it with my hands or a rolling pin until it’s about the thickness of my pinky. I leave the edge a bit thicker to hold the toppings.

6. I preheat the oven to maximum (for mine, it’s 230°C), and let it heat for about 10-15 minutes until it’s really hot.

7. In a small bowl, I mix the tomato sauce with oregano and, if I feel like it, a tiny pinch of salt. I spread it evenly over the dough, not too much, so it doesn’t pool.

8. I place the pan in the hot oven for 10 minutes, just with the sauce, without the rest of the toppings. This helps the crust not to get soggy and to form a nice edge.

9. After 10 minutes, I quickly take the pan out, sprinkle the mozzarella, mushrooms, and ham slices on top. If you want, you can also add a bit of pepper on top.

10. I put it back in the oven for another 10-15 minutes, until I see the cheese melting and the edges browning slightly. Keep an eye on it after 10 minutes, so the cheese doesn’t burn.

11. I take the pizza out, let it sit for two minutes to "settle" (if you cut it immediately, the cheese will run out too much), then I slice it and... it’s done!

WHY I MAKE IT OFTEN

First of all, you don’t need many things or special equipment, and honestly, the taste is something else compared to store-bought pizza. It satisfies my evening hunger or craving for "something good." Plus, if you have kids or guests, it’s always appreciated, and everyone can put whatever they want on their slice. This recipe truly doesn’t cause headaches, and with the basic ingredients, I can always find something in the fridge.

TIPS, VARIATIONS, AND SERVING IDEAS

Tips:
- Don’t put too much tomato sauce! It will make the crust soggy and the pizza will be soft and hard to eat.
- Let the dough rise enough – if you rush, it won’t be fluffy.
- Don’t put the toppings on from the start, because they will cook poorly, or the cheese will burn and get a dry crust.
- If you have an electric oven, use the "static" function (not the fan), it bakes better from the bottom.

Substitutions and adaptations:
- Flour: if you want a gluten-free option, there are special flour mixes, but the result won’t be quite as elastic. However, it works for intolerances.
- Cheese: if you don’t have mozzarella, you can use cheese or fresh cheese, even a fattier telemea (but it should be well drained).
- Ham: you can also use thinly sliced boiled chicken breast, low-fat salami, or even leftovers from another meal.
- Sauce: if you don’t feel like making sauce or don’t have tomato sauce, you can spread the dough with a spoonful of tomato paste mixed with a little water and dried herbs.

Variations:
- You can add sliced black olives, bell peppers, or red onion for extra flavor.
- If you want a vegetarian option, skip the ham and add more vegetables, maybe zucchini or even sautéed spinach.
- For extra aroma, you can sprinkle a little fresh basil on top right after you take the pizza out of the oven.

Serving ideas:
- It goes great with a simple green salad and a light dressing (I make one from yogurt, salt, lemon, and a little oil).
- For drinks, I think a cold beer or a glass of dry white wine is the best match – not something too sweet, as it ruins the taste.
- If you want a bigger meal, you can make several pans with different toppings, and everyone can taste a bit of everything.

FREQUENTLY ASKED QUESTIONS

Can I use only dry yeast?
Yes, dry yeast works too, just use about 1/3 of the amount of fresh yeast (which is 4 g here). I’ve noticed that fresh yeast gives a nicer aroma, but there’s not a huge difference in the texture of the crust.

Do I have to let the dough rise for that long?
Ideally, yes. If you want to shorten the time, you can let it rise at room temperature for 30 minutes and then another 10 minutes with the bowl on the warm stove (but not hot!). The crust does turn out more "gathered" if you give it time.

Can I prepare the dough in advance?
Yes, you can make it the night before and keep it covered in the fridge. In the morning, take it out, let it come to room temperature for about 30 minutes, and then stretch it out.

Why does the cheese on top get dry?
Most often, it’s because you left it too long in the oven after adding the toppings, or because you used pre-grated mozzarella from bags – that has less fat and melts poorly. Put the cheese on as close to the end as possible.

What can I do if I don’t have a round pan?
No problem, you can stretch the dough on any pan you have. It won’t have the classic shape, but the taste is the same. You can also make mini-pizzas if you want small portions for kids or guests.

Can I freeze the dough?
Yes, but only the plain baked crust, without sauce or toppings. Let it cool, wrap it well, and put it in the freezer. When you need it, take it out, let it thaw, add toppings, and bake it again for 7-10 minutes.

NUTRITIONAL VALUES (approximately)

If I divide this pizza between two people, each gets about 350-400 kcal, depending on how much cheese and ham you put. About 55-60 g of carbohydrates (from the flour and a bit from the tomato sauce), 18-20 g of protein (from the cheese, ham, and yolk), 12-15 g of fat (more if you add more oil or very fatty cheese). The advantage is that you know exactly what you put in the dough and what kind of ham or cheese you used. If you want to make a lighter version, reduce the cheese or use lean ham, and it will still be a decent and balanced meal. It’s not exactly "dietetic," but in normal portions, it works just fine for those who watch their calories. Plus, compared to commercial pizza, you don’t add unnecessary extras and a lot of fat.

HOW TO STORE AND REHEAT

If there are leftovers, I keep the slices covered in the fridge (I don’t leave the pizza uncovered, as the crust dries out quickly). I keep it for a maximum of 2 days, because after that it loses its charm and becomes hard. To reheat it, I put the slices in a pan on low heat and cover with a lid – this way, the cheese melts again, it doesn’t turn rubbery, and the crust gets slightly crispy at the bottom. It also works in the oven, on a tray covered with aluminum foil, for 7-8 minutes at 160°C. I avoid the microwave, as the cheese tightens and the crust becomes soggy. If you want to recover some freshness, sprinkle a little water on the crust before reheating to soften it slightly. I don’t recommend eating it after 2-3 days unless you have nothing else, because it won’t have that nice texture from the beginning.

We make the dough: dissolve the yeast in warm water, add the egg yolk, oil, and salt. Mix and add the flour. Let it rise until it doubles in volume. We prepare the filling: chop the mozzarella, mushrooms, and ham finely. When the dough has risen, roll it out in a round baking tray (I used one with a diameter of 28 cm). On top, we put the tomato sauce mixed with oregano. Bake for about 10 minutes, then take it out and add the remaining filling (ham, mozzarella, and mushrooms). Put it back in the oven for another 10-15 minutes until we see the mozzarella melted. Enjoy your meal!!

 Ingredients: 150 g flour, 100 ml warm water, 10 g beer yeast, one egg yolk, salt, 1 tablespoon olive oil, Filling: 2-3 tablespoons tomato juice, 100 g mozzarella, 2-3 slices of ham, mushrooms, oregano

 Tags:  pizza homemade pizza