American ham pizza recipe 🍕

Add all ingredients except salt and butter to the bowl of the Qiaoli 7600 stand mixer. ⚠️⚠️ In areas with room temperature of 10-15 degrees Celsius, use 38-degree warm water for kneading to prevent the dough from being too cold after removing it from the bowl, which would slow down fermentation. ⚠️⚠️ In areas with room temperature above 22 degrees Celsius, temperature control is necessary when kneading the dough. Use chilled liquids, especially in Guangdong, Hainan, and other places. In northern regions where indoor temperatures exceed 24 degrees Celsius with underfloor heating, temperature control is also essential.

Set the machine timer to 7 minutes, speed 2 for 10 seconds, speed 3 for 10 seconds, speed 4 for 10 seconds, and speed 5 for 30 seconds. At this point, the dough has formed a ball. Switch to speed 6 for 6 minutes, kneading until a rough film can be stretched out, as shown in the picture.

Add butter and salt, and manually wrap them into the dough. Flip it over for better absorption. ⚠️⚠️Temperature check at this step. Before mixing, the dough temperature should not exceed 24 degrees Celsius, as it will continue to rise later. If the temperature is too high, remove it from the dough, seal it, and freeze it, or let it cool for about 20 minutes before mixing.

Set the machine timer for 6 minutes. Beat at speed 4 for 1 minute, then speed 5 for 1 minute, until the butter and salt are fully absorbed. Beat at speed 6 for 4 minutes, until a smooth, elastic membrane forms. The entire process takes 13 minutes. ⚠️This is a direct copy of the instructions for using the same machine. Differences in flour and temperature may result in a 1-3 minute difference; please check the membrane consistency yourself.

When removing the cylinder, round it off, and the surface temperature should be controlled at 24-26 degrees Celsius for optimal results.

Place in a fermentation chamber at 28°C and 75% humidity to begin fermentation.

Ferment until doubled in volume

Do not damage the smooth surface; transfer to the work surface. Divide into two equal portions, 223 grams each.

Sprinkle with dry powder to prevent sticking, gently pat to release air, and shape into rounds. Place in a proofing box at 28 degrees Celsius to relax for 30 minutes. (⚠️In winter, when the temperature is low, you don't need to release all the air; it's okay to leave a few small air bubbles, otherwise it will prolong the relaxation time.)

After relaxing, the volume will increase by 1.5 to 2 times. Only after relaxing properly can it be easily rolled out and enlarged, and it will not easily spring back.

Prepare shredded mozzarella cheese and ham slices in advance. (I used Scamozza cheese slices for better cheese pull. Just use whatever shredded mozzarella cheese you have; refrigerate for at least 12 hours to thaw.) (I used Le Fanxi square sandwich ham slices, and cut round shapes myself using cookie cutters (because I didn't have round ham slices). Nothing seems to stump a baking blogger! I wasn't sure what size would look best, so I made two sizes, 3.8cm and 4.8cm in diameter, and finally used the 4.8cm ones. Use whatever you have on hand!)

Transfer the relaxed dough to the work surface and use all your experience in rolling out round shapes to roll it into a circle, either 8 or 9 inches. An 8-inch circle has a diameter of 20.32cm, and a 9-inch circle has a diameter of 22.86cm. ⚠️⚠️I'm pretty sure some people won't be able to roll it into a circle. What to do? If you lack experience, use tools. Find a round mold (chiffon cake mold/pizza pan/mousse ring/beating bowl/large soup bowl/plate/small saucepan lid), anything round, and place it directly onto the rolled-out dough. Cut off any excess dough, and you're done.

Place it on a baking sheet and press out a pizza crust with your fingers.

Place in a fermentation chamber at a temperature of 35-38 degrees Celsius and a humidity of 85% to begin the second fermentation.

⚠️If you prefer a thin, chewy, firm crust, let it rise to 1.3-1.5 times its original volume. This means the dough has visibly increased in size. ⚠️If you prefer a thicker, softer crust, let it rise to 1.5-2 times its original volume. This means it has noticeably increased in size. I was delayed and let mine rise to 2-2.5 times its original volume, making it even fluffier and softer.

After fermentation, poke holes in the bottom of the dough with a fork to allow air to escape. Remember to place it on a baking tray and avoid scratching it.

Spread a layer of tomato sauce evenly on the surface

Arrange the cheese slices on top, 4 slices of each type, for a total of 8 slices. The recipe has been converted to include shredded cheese; sprinkle a thick layer of shredded cheese, 125 grams of each type, for a total of 250 grams. The amount of cheese is up to you, so feel free to use as much as you like.

Arrange ham slices on top, 7 slices each, for a total of 14 slices.

I think it's round and cute.

Place in a preheated oven (e.g., a CAS 750S oven, bake two trays at 180°C for 10-12 minutes using a convection oven). For other household ovens, bake at 200°C (390°F) for about 15 minutes using the top and bottom heat setting. (A conventional oven can only bake one tray at a time.) Adjust the baking time according to your own oven. Remove from the oven when the cheese is completely melted and lightly browned. Do not overbake; if the cheese is completely browned and hardened, it will no longer be stretchy.

You can cut it into pieces and eat it while it's still hot after baking; the cheese won't stretch when it cools down.

(˶‾᷄ ⁻̫ ‾᷅˵)

٩(˃̶͈̀௰˂̶͈́)و

ฅ ̳͒•ˑ̫• ̳͒ฅ Each pizza was cut into 6 slices. By the time I finished taking the photos, they were completely cold, so I reheated them after cutting them.

Packed with cheese, this freshly baked, piping hot pizza is a feast for the senses. One bite and the cheese cascades down like a waterfall, releasing a rich, creamy flavor that instantly fills your mouth – pure bliss!

Paired with a soft and delicious crust, a perfectly balanced sweet and sour tomato sauce, and hearty, meaty ham, every bite is a testament to our sincerity.

It's a feast for the senses, come and embark on this delicious journey!

Cheese Brain is ecstatic! Go make it now, and remember to submit your results! Give me a "Great" rating, thank you everyone 🙏, and wishing you all a happy and prosperous New Year! For other delicious pizzas 🍕 or breads, follow me on my homepage and search "pizza" in the top search bar.

⚠️⚠️Storage method: Cut into pieces, bag, and freeze at -18°C. It can be eaten for breakfast. Before eating, thaw completely at room temperature, then microwave on medium heat for 30-60 seconds. The cheese will regain its stringy texture. Alternatively, bake in a preheated oven at 180°C (350°F) for 5-8 minutes.