Prosciutto e funghi pizza — the recipe
The trattoria standby: tomato, mozzarella, cooked ham and mushrooms in quiet agreement. In Italy the prosciutto here is prosciutto cotto — gentle cooked ham — not the cured crudo, which belongs on after the bake.
Everything below is weighed per ball and scales with your dough. Slice the mushrooms thin enough to cook through in a fast bake.
What goes on top
Per pizza, on the default 260 g ball — in layering order:
Stretching bigger or smaller? The model rescales with the dough:
| Topping | 200 g ball | 260 g ball | 320 g ball |
|---|---|---|---|
| Crushed tomatoes | 55 g | 70 g | 85 g |
| Fresh mozzarella | 55 g | 70 g | 85 g |
| Mushrooms | 40 g | 50 g | 60 g |
| Cooked ham | 40 g | 50 g | 60 g |
The dough
Prosciutto e funghi is built on Neapolitan dough. Soft, leopard-spotted cornicione. Flour, water, salt, yeast — nothing else. For 4 × 260 g balls:
| Ingredient | Baker's % | For 4 pizzas |
|---|---|---|
| Flour | 100% | 630 g |
| Water | 62% | 391 g |
| Salt | 2.8% | 18 g |
| Yeast | 0.23% | 1.4 g |
The yeast is weighed for an example 8 h rise at 21°C — your kitchen disagrees, and that’s the point: set your real schedule in the calculator and it reweighs the pinch.
How it’s done
- Make the dough: 4 × 260 g Neapolitan balls — the calculator weighs the flour, water, salt and yeast for your schedule.
- Stretch each ball on a little flour, pressing the air from the middle out to the rim.
- Top with 70 g crushed tomatoes.
- Top with 70 g fresh mozzarella (torn and well drained).
- Top with 50 g mushrooms (sliced thin; raw is traditional).
- Top with 50 g cooked ham (torn, not diced).
- Bake at 450 °C / 842 °F — that is pizza-oven territory; at home, run the oven at full blast on a steel or stone and give it an extra minute or two.
Questions from the counter
Raw mushrooms — won't they be bland?
Thin raw slices roast in the oven's heat and stay meaty — that's the traditional way. If your oven is slow, give them two minutes in a hot pan first so they shed their water there instead of on the pizza.
Can I use prosciutto crudo instead?
Yes, but after the bake, draped over the hot pizza — baking crudo makes expensive salty cardboard. With crudo, a handful of rocket on top is the classic move.
Get the dough
The Neapolitan preset weighs the balls and writes the schedule — mix, rise, ball, stretch, bake.
The clock is a suggestion. The dough is the boss. In bocca al lupo!
Impasto is a free pizza dough calculator for Neapolitan, New York, Roman, Sicilian, Detroit, thin crust and focaccia doughs — flour, water, salt and yeast weighed in baker's percentages, with the fermentation schedule written for you.