The Absolute Favorite Pizza with Parma Ham, Arugula and Buffalo Mozzarella

This favorite pizza combines a thin, crisp homemade crust with tomato sauce, Parma ham, arugula, buffalo mozzarella, Parmesan and balsamic cream. Baking it on a thoroughly preheated pizza stone helps produce a crisp base; an upside-down baking tray can be used instead.

Pizza dough

Makes two pizzas.

• 200 g type 550 flour
• 50 g durum wheat semolina
• ¼ cube fresh yeast
• 1 teaspoon salt
• Approximately 160 ml lukewarm water
• 1 tablespoon olive oil

Prepare the dough

1. Combine the flour and semolina, then work in the yeast with your fingertips.
2. Add the salt and water. Knead by hand or with a food processor until the dough is smooth and elastic.
3. Knead in the olive oil.
4. Cover the dough with a kitchen towel and leave it to rise for about one hour.

Prepare the oven and bases

1. Preheat a pizza stone at 250°C for one hour. If you do not have a stone, preheat an upside-down baking tray.
2. Divide the risen dough into two portions and shape them into balls.
3. Roll each portion thinly on a floured work surface.
4. Dust a pizza peel or suitable board with flour and semolina before placing the dough on it, helping the pizza slide easily onto the hot stone.

Toppings

• Tomatoes for a quick sauce
• Garlic
• Olive oil
• Salt and pepper
• Fresh marjoram and oregano
• Buffalo mozzarella
• Parma ham
• Arugula
• Parmesan shavings
• Balsamic cream

Assemble and bake

1. Blend the tomatoes with garlic, olive oil, salt, pepper, marjoram and oregano to make a quick tomato sauce.
2. Spread the sauce over each prepared pizza base and add the toppings that benefit from baking.
3. Bake on the preheated stone or tray until the crust is thin, crisp and cooked through.
4. Finish with Parma ham, fresh arugula, buffalo mozzarella, Parmesan shavings and a little balsamic cream.
5. Return the pizza to the oven for about one minute, then serve immediately.