Ingredients:
1 unbaked pizza crust (see below)
2 cups white pizza sauce (see below)
2 cups ham; cut in strips
2 cups cheddar or mozzarella cheese, grated
1/2 cup Parmesan cheese, grated


Preparation:

1. Spread pizza sauce over pizza crust to within 1/4″ of edge.
2. Top with the ham and sprinkle with cheddar or mozzarella and Parmesan cheese.
3. Bake 20 minutes in 205 C (400 F) oven, or till the crust is golden brown.

PIZZA CRUST

Ingredients:
2 tsp dry active yeast
1 tsp sugar
1 ½ cup, plus 2 TBL (3,25 dl) water
4 cups (500 gr) unbleached, bread, or all-purpose flour, chilled
2 tsp salt
1/4 cup (0,5 dl) olive oil


Preparation:

1. Put the dry yeast and sugar into a small bowl. Add 3/4 cup of water. Mix it all up until the dry yeast dissolves and leave it for about 5 minutes.
2. In the meantime, sift flour into a large bowl and add salt. Once the yeast is ready, pour it into the bowl with the flour.
3. Mix the flour / yeast until it’s not coming together anymore – you’ll probably find that it’s sticking together in clumps but not into one big clump. Add a little more of the warm water and some olive oil and keep mixing until it starts forming into one mass.
4. Turn the dough out onto your work surface and start kneading it by hand. Make sure you make lots of pulling and tearing motions to really break up the glutens in the dough. If it’s still a bit dry and flaky, add a bit more oil or water. If it’s sticking to your hands sprinkle on a little flour. You should end up with a smooth springy dough after about 5 minutes of kneading.
5. Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place (ambient temperature of 70° F to 80° F, 20-25° C). Allow the dough to rise, undisturbed, for 2 hours. The dough will have grown to at least twice its original size. Take the raised dough mass out of the bowl and cut it in half with a knife. Take the raw dough portions and separately pat them down flat on a cutting board to press out and release the air that has developed inside them.
6. Working with the dough at room temperature, roll out each dough ball into a 3/8″ (1 cm) thick circle, about 14″ (35 cm) in diameter. “Pan” the dough into a pizza pan, then let the panned dough “proof” for 5 to 10 minutes in the pan before adding your sauce, cheese and toppings.





WHITE PIZZA SAUCE

Ingredients:
2 tbsp. Cornstarch
2 1/2 tbsp. Olive oil
2 c. Milk
3 cloves Garlic, minced
1 tbsp. White wine, optional
1 tsp. Salt
1 tsp. White pepper
1 tsp. Onion powder
1 tsp. Oregano
1 tsp. Nutmeg (optional)
2 tbsp. Parmesan cheese
1 c. Shredded mozzarella
1 c. Shredded provolone


Preparation:

1. Saute garlic until soft.
2. Combine cornstarch and milk in a small saucepan, stirring until smooth. Add the mixture to garlic together with salt, pepper and spices.
3. Gradually wine and Parmesan cheese. Heat to boiling, stirring constantly, cook approximately 2 minutes. Let white sauce cool slightly.

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Ingredients:
1 unbaked pizza crust (see below)
2 cups pizza sauce (see below)
2 cups ham; cut in strips
2 cups cheddar or mozzarella cheese, grated
1/2 cup Parmesan cheese, grated


Preparation:

1. Spread pizza sauce over pizza crust to within 1/4″ of edge.
2. Top with the ham and sprinkle with cheddar or mozzarella and Parmesan cheese.
3. Bake 20 minutes in 205 C (400 F) oven, or till the crust is golden brown.

PIZZA CRUST

Ingredients:
2 tsp dry active yeast
1 tsp sugar
1 ½ cup, plus 2 TBL (3,25 dl) water
4 cups (500 gr) unbleached, bread, or all-purpose flour, chilled
2 tsp salt
1/4 cup (0,5 dl) olive oil


Preparation:

1. Put the dry yeast and sugar into a small bowl. Add 3/4 cup of water. Mix it all up until the dry yeast dissolves and leave it for about 5 minutes.
2. In the meantime, sift flour into a large bowl and add salt. Once the yeast is ready, pour it into the bowl with the flour.
3. Mix the flour / yeast until it’s not coming together anymore – you’ll probably find that it’s sticking together in clumps but not into one big clump. Add a little more of the warm water and some olive oil and keep mixing until it starts forming into one mass.
4. Turn the dough out onto your work surface and start kneading it by hand. Make sure you make lots of pulling and tearing motions to really break up the glutens in the dough. If it’s still a bit dry and flaky, add a bit more oil or water. If it’s sticking to your hands sprinkle on a little flour. You should end up with a smooth springy dough after about 5 minutes of kneading.
5. Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place (ambient temperature of 70° F to 80° F, 20-25° C). Allow the dough to rise, undisturbed, for 2 hours. The dough will have grown to at least twice its original size. Take the raised dough mass out of the bowl and cut it in half with a knife. Take the raw dough portions and separately pat them down flat on a cutting board to press out and release the air that has developed inside them.
6. Working with the dough at room temperature, roll out each dough ball into a 3/8″ (1 cm) thick circle, about 14″ (35 cm) in diameter. “Pan” the dough into a pizza pan, then let the panned dough “proof” for 5 to 10 minutes in the pan before adding your sauce, cheese and toppings.





PIZZA SAUCE

Ingredients:
2 1/2 tb olive oil
4 oz finely chopped onions
2 1/2 ts finely chopped garlic
2 1/2 pounds Italian plum or whole-pack tomatoes, coarsely chopped, undrained
2 tb tomato puree (level)
2 1/2 ts dried oregano (crumbled)
2 1/2 ts fresh basil, finely cut
1 bay leaf
2 ts sugar (scant)
2 1/2 ts salt
freshly ground black pepper


Preparation:

1. Pour olive oil into a large skillet, and place over medium heat. Using your hands, squeeze tomatoes to crush them. Add to the warm olive oil, along with the remaining ingredients.
2. Cook over medium-low heat, breaking up tomatoes with a wooden spoon, and for simmer 2 or 3 hours, or until the sauce is thick.

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