Easy Italian Style Homemade Pizza (Print)

Craft a classic Italian pizza topped with mozzarella, arugula, prosciutto, and baked to golden perfection.

# Ingredients:

→ Pizza Dough

01 - 275–295 g all-purpose flour
02 - 7 g instant yeast (1 packet or 2.25 teaspoons)
03 - 1.5 teaspoons granulated sugar
04 - 0.75 teaspoon fine salt
05 - 2 tablespoons extra-virgin olive oil
06 - 180 ml warm water

→ Toppings

07 - 240 ml tomato sauce
08 - 120 ml tomato ketchup
09 - 500 g low-moisture mozzarella cheese, grated
10 - 1 ball (approximately 125 g) fresh mozzarella, sliced
11 - 200 g prosciutto, thinly sliced
12 - 1 large handful fresh arugula leaves
13 - 100 g cherry tomatoes, halved
14 - 2 tablespoons extra-virgin olive oil
15 - 1 teaspoon kosher salt
16 - 0.5 teaspoon freshly ground black pepper
17 - 1 tablespoon dried oregano
18 - Sweet balsamic glaze (optional, for drizzling)

# Steps:

01 - In a large mixing bowl, combine 130 g flour, instant yeast, sugar, and salt, mixing thoroughly.
02 - Pour in olive oil and warm water. Stir with a wooden spoon until well incorporated.
03 - Gradually add the remaining flour, mixing until a soft, cohesive dough forms that pulls away from the bowl sides.
04 - Brush another large bowl with olive oil. Lightly dust hands with flour, form dough into a ball, and place in oiled bowl. Roll to coat evenly. Cover with plastic wrap and allow to rise in a warm spot for 30 minutes or until doubled in size.
05 - Deflate the risen dough gently and transfer to a floured surface. Knead briefly until smooth, then shape by hand or with a rolling pin into a 30–38 cm round. Place on a floured pizza pan, folding or pinching edges to create a rim.
06 - Spread tomato sauce evenly over the dough, covering the entire surface. Drizzle olive oil over sauce, then sprinkle kosher salt and oregano for seasoning.
07 - Scatter grated mozzarella cheese evenly, leaving a small crust border. Season generously with black pepper. Arrange prosciutto slices evenly on top.
08 - Preheat oven to 232°C. Bake pizza for 15–20 minutes until the crust is golden and cheese is bubbling.
09 - Out of the oven, top with fresh arugula, sliced fresh mozzarella, and halved cherry tomatoes. Optionally, drizzle with sweet balsamic glaze before slicing and serving immediately.

# Notes:

01 - Allowing the dough a full rise ensures a light, airy pizza base.
02 - Baking at a high temperature produces a crisp, golden crust and properly melted cheese.

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