- For the pizza bases
- ½ cube Yeast (21 g)
- 1 pinch sugar
- 450 grams Pastry flour
- 4 Tbsps olive oil
- vegetable oil (for greasing)
- 1 tsp salt
For the pizza bases, crumble the yeast into a bowl and mix with the sugar and 200 ml of lukewarm water (approximately 3/4 cup). Add to the flour along with the olive oil and salt and knead into a smooth dough. Cover and leave to rise for about 1 hour in a warm place.
Preheat the oven to 220°C (approximately 425ºF).
Divide the dough into 4 balls and roll them out on a floured surface into round bases of about 26 cm in diameter (approximately 10 inches). Place on 4 greased baking sheets, ensuring the pizza base are slightly thicker around the edges.
For the topping, blanch and peel the tomatoes, quarter, core and finely dice. Season with salt and pepper and also sugar to taste.
Distribute 3/4 of them over the pizza bases, along with the mozzarella.
Shower with the grated cheese, scatter the remaining tomatoes and top with chopped ham. Season with oregano and drizzle with oil.
Bake for about 25 minutes until golden brown.