| Prep Time | 10 minutes |
| Cook Time | 2 hours |
| Passive Time | 1.5 hours |
| Servings |
- 250 milliliters Milk
- 7 gram Dry yeast
- 2 tablespoon Sugar
- 1 teaspoon Salt
- 1 pieces Eggs
- 50 gram Butter
- 325 gram Wheat flour / Flour
- 3 tablespoon Vegetable oil
- 2 tablespoon Ketchup
- 2 tablespoon Mayonnaise
- 200 gram Champignons
- 200 gram Ham
- 150 gram Tomatoes
- 100 gram Hard cheese
- Seasoning (Italian herbs) to taste
Ingredients
For dough:
For filling:
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- To make a thick American-style pizza, gather all the necessary ingredients. Warm up the milk until it's lukewarm to help activate the dry yeast.
- Combine the warm milk and butter in a large mixing bowl. Allow the butter to melt, ensuring the milk isn't too hot to avoid killing the yeast.
- Add the egg, salt, sugar, and dry yeast to the bowl. Mix well.
- Sift the flour through a sieve to aerate it. Gradually add the flour to the bowl while kneading the dough. Focus on achieving the desired consistency rather than strictly adhering to the amount of flour.
- Once the dough almost stops sticking to your hands, refrain from adding more flour. Incorporate a small amount of vegetable oil and continue kneading until the dough is soft and tender. Cover the bowl with a towel and let it rise in a warm place for 1 hour.
- For the toppings, slice the mushrooms and dice the ham. Mix ketchup and mayonnaise to create the sauce.
- Slice the tomatoes. Grate the cheese using a coarse grater.
- After an hour, the dough should have doubled in size. Divide it into 2 equal parts to make two pizzas.
- Roll out each dough portion into a circle, approximately 25-30 cm in diameter. Spread the surface of the dough with the mayonnaise sauce.
- Sprinkle the dough with grated cheese and arrange the sliced mushrooms on top.
- Add the diced ham and sliced tomatoes. Sprinkle more cheese over the toppings and add a couple of pinches of dried Italian herbs. Place the pizza in a preheated oven set to 180 degrees Celsius for 20-25 minutes, adjusting the baking time according to your oven.
- Once the pizza is golden brown and the edges of the dough are baked, remove it from the oven. Allow it to cool slightly before serving. Enjoy your meal!
Keep in mind that everyone's ovens are different. The temperature and cooking time may vary from those specified in the recipe.
Important! When using dry yeast, it's crucial to note that they come in two forms: active and instant (carefully read the instructions before use!). Active dry yeast resembles beads or small balls. Before using them, they need to be activated. This involves dissolving the active yeast in warm sweet water, milk, or whey. Look for bubbles, foam, or a "cap" forming, indicating that the yeast is ready for use. Ensure the active dry yeast completely dissolves in the liquid; otherwise, undissolved grains may prevent the dough from rising properly, resulting in spoiled baking. Instant dry yeast is simpler to use as it doesn't require activation beforehand. Simply add them along with other ingredients to the dough, reducing the baking time. Additionally, remember that the activity of both types of dry yeast may vary among different manufacturers.
When purchasing mushrooms, opt for fresh, medium-sized ones with a snow-white color and no spots, damage, or rotting smell. They should not feel slippery to the touch. Thoroughly rinse the mushrooms under warm or cold water to remove any dirt. Trim away any damaged areas if present. Miniature mushrooms up to 2 cm in size generally don't require cleaning, but larger champignons may need to be peeled of their outer films.
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