Prosciutto e Funghi Pan Pizza and a bunch of Lessons

I feel good today…Casa Good!
October 31, 2018
Ciao Amici Miei
November 10, 2018

Its a Sunday, i am officially back in town, sun is out. What more would i want other than good company and good food, right? I had my friends over for some pizza and i must say, it was more of a lesson for me as a chef. This is where you have to really put your thinking and creativity cap on.

Pan pizza is a very different feel from the oven pizza. Its the amazing crust that sets the two apart. I had a chance to experiment with the pan pizza yesterday. I failed terribly with the first few pizza dough and as a chef that’s all i was thinking about, how to get it right!!! lol

So, i worked on it till i got it right, after my friends left hahaha (i went straight to kitchen to find out what the hell happened). I’m so boujee with hosting guests, they rarely notice any mishaps. (hosting tip 101, you’re welcome 😉 )  Basically, the pizza dough wasn’t all that. So, I’m gonna share with you the important points to note, before i finally share my recipe, so that you do not make the same mistakes i did. Anyway, lets go straight to it:

1. Ensure to use enough yeast for the dough to rise well. Mix the yeast with lukewarm to cold water and let it rest to multiply before mixing with other ingredients.

2. DO NOT USE a rolling pin. Most people would advice you to use when necessary but don’t. Get your hands busy.

3. Ensure to incorporate air pockets before cooking by using a fork on the dough.

4. Let the dough sit for 2hours minimum for the yeast to multiply the dough.

With that in mind, let’s go straight to the recipe.

Prosciutto e Funghi Pizza

Ingredients: Pizza dough

2 Cups baking flour

1 cup lukewarm/cold water

1 tablespoon active dry yeast

1 teaspoon oregano (optional)

1 teaspoon olive oil

salt to taste

Pizza base: (Marinara sauce)

5 juicy tomatoes (blended)

1 bunch finely chopped fresh basil leaves/2 tablespoon rubbed basil leaves

6 cloves finely chopped garlic

2 big finely chopped red onion

a pinch of salt to taste

2 tablespoon brown sugar


For the Marinara sauce, fry the onions and garlic until transparent. Add basil and let it cook for 1 minute then add brown sugar. Let it melt while constantly stirring and then add the tomato puree.

Let it cook until all the water evaporates as you correct the taste by adding a pinch of salt or two. Cool and store it in a fridge.

For the pizza dough, mix the flour, salt, oregano in a bowl. In a different bowl, put water and yeast and let it rest for 3 minutes. (DO NOT STIR) Once it has risen, add olive oil, then pour the yeast mixture to the flour mixture.

Add water/ flour according to what is little. The dough should be a soft sticky consistency. Using your hands, knead the dough for 10-15 minutes.

Portion the dough according to the size of your pan and form balls removing any air trapped inside.

Dust your tray with flour and place the pizza dough balls and cover with a damp cloth keeping the tray next to a warm area. Allow it to sit for 2 hours.

The dough is now risen, knead each ball for 2 minutes and let them rest again for 20 minutes. Once ready, starting from the first, dust your working area and spread the dough to a round shape according to the size of your pan.

Place the dough on your pan and start topping your pizza (pizza base, mushrooms, ham and mozzarella cheese for the prosciutto e funghi pizza). Place salt in a wide wok, English for Karai; then put a small sufuria on top of the salt. Cover and let it preheat over high heat. Once hot, open and place your pan on top of the small sufuria, cover and let it cook for 10-12 minutes over high heat.  (Alternatively you can blanch the dough over an inverted pan till it is half cooked and then top the pizza dough and finish in the pan over low heat, covered and for 20minutes.)

ps: remember to read the important points to note above, so that you do not miss any step.

Buon Appetito!! 🙂



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