- For the dough
- ½ cube fresh Yeast (21 g or approximately 3/4 oz)
- ½ tsp sugar
- 350 grams Pastry flour
- 1 tsp salt
- 3 Tbsps olive oil
- Pastry flour (for working the dough)
- vegetable oil (for the pizza pans)
Dissolve the yeast in approximately 175 ml (approximately 3/4 cup) of warm water with sugar. Place the flour, salt and olive oil in a mixing bowl, add the yeast mixture and process with the dough hook of an electric hand mixer until smooth. Cover and let rise in a warm place for about 45 minutes.
Divide the dough into quarters and knead on a floured work surface, then roll out to make round pizza bases. Place each on a greased pizza tray and let rise again for 15 minutes.
Preheat the convection oven to 220°C (approximately 425°F).
Mix the tomato puree with 1 tablespoon olive oil and spread evenly on the pizza dough. Rinse the tomatoes, cut out the stems and cut the tomatoes and mozzarella into slices. Distribute over the pizzas along with the olives. Cut the ham into wide strips. Trim the mushrooms, cut into slices and spread with ham and drained artichokes on the pizzas. Season with salt and pepper, sprinkle the oregano and drizzle the remaining oil over the top.
Bake in the preheated oven for about 25 minutes. Serve garnished with basil leaves.