(with ham and mushrooms)
Pizza Regina is my absolute favorite pizza and the one that I make and eat the most often. My wife smiles always if we go out to have a pizza at our favorite pizzeria and the
waiter asks us what we would like to order. As she knows that my answer is usually the same :-) Yes I know it sounds boring but I found that the combination of the pizza dough with cheese mushrooms and ham works out just perfect for my personal taste. So it comes as no surprise that it will be the first pizza recipe I will publish on lookingatcooking. After lots of experimenting with different doughs and pizza sauces I found a combination that really harmonizes beautifully. To achieve optimal results the dough should be kneaded properly and rest for at least 8 hours. So it might be good to make it in the morning.
Preparation time: 30 minutes
Cooking time: 13 minutes
Resting time of dough: 8 hours
Total time needed: at least 8 H 45 minutes
Grade of Difficulty: standard
- 500 gram / 1.1 pounds wheat flour (optional - Use brown bread wheat flour instead)
- 300 ml lukewarm water (It should ideally be chlorine free. So either use spring water or let your tap water stand open for 24 hours so the chlorine can evaporate)
- 1.5 tsp. ground sea salt
- 1.7 gram / 0.07 oz. dry yeast
How to prepare the pizza dough
- Add all ingredients to a large bowl and knead them for at least 20 minutes into a smooth and elastic dough. If you have use a electrical dough kneading machine alternatively share the kneading time with 2 or 3 other family members otherwise it might get really hard on your hands :-). Don't take shortcuts here it is really worth it
- Cover the dough ball with a moist cloth and let it stand at room temperature for 2 hours.
- Cut dough ball into 4 equally sized balls, cover them again with the damp cloth and let them rest for at least another 6 hours
- 400 gram / 14.1 oz. can of quality peeled Italian tomatoes. Ideally you should look out for San Marzano tomatoes that are grown at the slopes of Mount Vesuvius and that are regarded as the best tasting, canned tomatoes that could be used for pizza sauce. They are usually marked with the DOP stamp which is the certificate that they are from this region in the south of Italy. However as those tomatoes are really expensive and not easily available in many parts of the world you might want to go with another Italian peeled plum tomato instead. Just have a look at the bottom of your can to see the stamp that explains to you when the tomatoes have been harvested and processed,
- Secondly you will need 2 tsp. of ground sea salt
- 10 fresh leaves of sweet basil, finely chopped (optional - replace with oregano instead)
How to prepare the
- Open can and pore tomatoes into a flat bottomed glass bowl or stainless steel pot
- Add salt and basil leaves
- Use a potato masher and carefully mash the peeled tomatoes till there are only a few small lumps left in the sauce
- Use a whisk to mix the ingredients well
- Now pour the sauce into a sieve and let the excess moisture drain off into a storage container. Place the juice in the fridge for later use.
- Place the sauce in another tub and use for your pizza
- This recipe should yield enough sauce for 4 to 5 pizzas.
- Leftover sauce can be stored in the freezer for later use.
- 100 gram / 3.5 oz mushrooms, sliced
- 100 gram / 3.5 oz cooked ham, diced
- 400 gram / 14 oz cheddar, mozzarella or cheese of your choice
- Salt and pepper
- approximately 100 ml / 3.38 liquid oz Pizza sauce
How to prepare
- Roll or pull each dough ball into a thin base (3 to 4 mm / 0.11 to 0.15 inch) and place on a baking tray that is covered with backing paper
- Add pizza sauce, (not to much a good pizza shouldn't be soaked in sauce), cheese, sliced mushrooms, ham slices, salt and pepper and bake in the preheated oven on the middle shelf at 250 degrees Celsius / 482 Fahrenheit for 12 to 13 minutes. "Note - The hotter the oven the less time the pizza will need to bake
- Remove from oven and enjoy Pizza Regina hot
- Optional - Add garlic and crushed chili to taste
Pizza Funghi (with mushrooms)
German Brezel / Pretzels
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