For the Pizza dough:
In a bowl, dissolve the yeast together with warm water. Pour the flour on a surface creating a space in the centre, in which to add the water with the dissolved yeast. Knead well all the ingredients using your hands. Add the remaining water a little at a time. Season the dough with salt, oil, and a pinch of sugar. Continue mixing well until the dough reaches a “sticky” consistency.
Then place the dough in a bowl and cover it with plastic wrap or a kitchen cloth. Let it rest for three to eight hours in a dry place so that optimal rising is achieved.
Grease a baking pan and roll out half the dough to make the first pizza and proceed with the topping. Repeat the process for the second pizza.
For the topping:
In a bowl mix the tomato sauce with salt, oil and oregano and leave to season for a few minutes. Then spread the mixture on the pizza base and add fiordilatte cheese, Cooked Ham and mushrooms. Bake at 250°C in a preheated oven for 15 minutes.
