Pizza in Teglia — Prosciutto e Funghi

Ingredients

Dough

• 400 g bread flour (RED BELL, ~13.5% protein)
• 320 g water (80% hydration), at room temperature
• 10 g fine salt (2.5%)
• 2 g instant dry yeast (0.5%) — see timing note below
• 20 g extra virgin olive oil (5%)

Toppings

• 250 g crushed tomatoes or passata
• 200 g low-moisture mozzarella (or fresh mozzarella, drained and torn)
• 150 g mushrooms (button or brown), thinly sliced
• 120 g prosciutto cotto, in thin slices
• 1 clove garlic, minced
• 2 tbsp extra virgin olive oil (1 for the sauce, 1 for the mushrooms)
• 1 tsp dried oregano
• A few sprigs of fresh flat-leaf parsley, chopped
• Salt and pepper to taste
• Fresh basil leaves (after bake)
• Drizzle of olive oil (after bake)

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Instructions

1. Make the dough

24-hour cold ferment (recommended)

1. In a large bowl, whisk the flour and yeast.
2. Add the water and mix until no dry flour remains — it will be shaggy and sticky. Rest 20 minutes (autolyse).
3. Add the salt and olive oil. Mix and fold until incorporated — use wet hands or a dough scraper, it’s too sticky for dry hands.
4. Perform 4 sets of stretch and folds, 15 minutes apart. The dough will transform from a sloppy mess to a smooth, extensible slab.
5. Cover the bowl tightly and refrigerate for 18–24 hours.

Same-day (8 hours)

1. Same as above but use 4 g yeast instead of 2 g.
2. After the stretch and folds, let it bulk ferment at room temperature for 6–8 hours until it has roughly doubled and looks bubbly.

2. Prepare the sauce

1. Combine the crushed tomatoes, 1 tbsp olive oil, the dried oregano, a pinch of salt, and pepper.
2. Do not cook the sauce — it goes on raw and bakes in the oven.

3. Prepare the mushrooms

1. Heat 1 tbsp olive oil in a pan over medium-high heat. Add the minced garlic and cook for ~30 seconds until fragrant — don’t let it brown.
2. Add the sliced mushrooms and cook for 4–5 minutes, stirring, until they release their moisture, it evaporates, and they start to brown.
3. Season with a pinch of salt and stir in the chopped parsley. Set aside to cool.
4. This step is critical — raw mushrooms on pizza will make it soggy, especially at these hydrations.

4. Pan the dough

1. Pour 2–3 tbsp olive oil into your sheet pan (~35×25 cm) and spread it around the bottom and sides. Be generous — this creates the fried, crispy bottom.
2. Gently transfer the dough to the pan. Don’t punch it down.
3. Using oiled fingertips, press the dough outward from the center toward the edges. Work slowly — if it resists, wait 10 minutes and try again.
4. Stretch it to fill the pan, getting it into the corners. It should be about 1–1.5 cm thick.
5. Cover with a damp towel or oiled plastic wrap and rest 2 hours at room temperature. It should puff up noticeably.

5. Top and bake

1. Preheat the mini-oven to 230°C (450°F), or as hot as it goes. If it has a convection setting, use it.
2. Spread the raw sauce evenly over the dough, leaving a small border.
3. Scatter the mozzarella.
4. Distribute the sautéed mushrooms evenly.
5. Drizzle a little olive oil over the top.
6. Bake for 18–22 minutes — the crust should be golden on top and bottom, the cheese bubbling and lightly spotted with color.
7. Check the bottom by lifting a corner with a spatula — it should be golden and crisp.

6. Finish and serve

1. Remove from the oven.
2. Lay the prosciutto cotto slices over the hot pizza while it’s piping hot — residual heat warms it through and keeps it soft and pink. Don’t bake it; cotto dries out and turns grey.
3. Top with torn fresh basil leaves and a drizzle of good olive oil.
4. Let it rest 5 minutes before cutting.
5. Cut into rectangles and serve.

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Tips

• The oil in the pan is not optional. This is what gives teglia its signature fried bottom crust. Don’t skimp.
• High hydration is the point. The dough will feel unmanageable at first. Trust the process — the stretch and folds build structure. By the end it will be smooth and cohesive.
• Don’t punch down the dough. When transferring to the pan, handle it gently to preserve the gas.
• Conventional mini oven: use the convection/fan setting if available for even browning, and a lower-middle rack for better bottom heat. See the Variation below for lid-element ovens.
• Prosciutto cotto goes on AFTER baking, always. It’s pre-cooked; the residual heat warms it through and keeps it tender and pink. Baking it makes it dry and grey.

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Variation: Top-element mini ovens (halogen / lid-element type)

If your mini oven has the heating element in the lid (Otto, Xiaomi, Tower, Halowave, and similar), the dial temperature is misleading. The food sits 10–15 cm from an unshielded element, so radiant heat dominates and the top burns long before the bottom is crisp. Teglia wants the opposite — a strong bottom and a moderate top — so you need to compensate:

1. Drop to 200°C (400°F) and add 3–5 minutes to the bake. This alone buys most of the margin.
2. Use the lowest rack position to maximize the distance from the lid element.
3. Preheat the glass bowl for 10 minutes before panning. A hot bowl is the only way to get a proper fried bottom in these ovens — the bowl itself is your baking steel.
4. Transfer the dough into the hot bowl, oil and all, then dimple and stretch it as in step 4. Be careful: the hot oil will splash.
5. Tent with foil from minute 8, not reactively. With a lid element the top will color fast; treat the tent as standard, not as a rescue.

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Result

A thick but impossibly airy square of pizza with a shatteringly crisp, olive-oil-fried bottom. The crumb is open and custardy inside, topped with tangy tomato, melted mozzarella, savory mushrooms, and the mild, delicate sweetness of prosciutto cotto warmed by the residual heat. This is home pizza at its best — no fancy oven required.