{"id":1639,"date":"2026-06-15T12:35:48","date_gmt":"2026-06-15T10:35:48","guid":{"rendered":"https:\/\/www.viruteo.com\/iberian-pizza-with-ham-shavings\/"},"modified":"2026-06-15T12:35:48","modified_gmt":"2026-06-15T10:35:48","slug":"iberian-pizza-with-ham-shavings","status":"publish","type":"post","link":"https:\/\/www.viruteo.com\/en\/iberian-pizza-with-ham-shavings\/","title":{"rendered":"Iberian pizza with ham shavings"},"content":{"rendered":"
\n

Ingredients<\/h2>\n
\n
\n

For the artisanal dough:<\/h3>\n
    \n
  • 250g of strong flour (ideal for an elastic dough with air pockets)<\/li>\n
  • 150 ml of warm water<\/li>\n
  • 5 g of fresh yeast (or 2 g of dried baker’s yeast)<\/li>\n
  • 1 pinch of salt<\/li>\n
  • 1 splash of extra virgin olive oil (EVOO)<\/li>\n<\/ul>\n

    For assembly and covering:<\/h3>\n
      \n
    • 3 or 4 tablespoons <\/strong>of crushed natural tomato<\/li>\n
    • 150g <\/strong>of fresh mozzarella (drain very well to avoid excess liquid)<\/li>\n
    • 80g <\/strong>of Viruteo Iberian ham shavings<\/li>\n
    • 1 handful of fresh arugula<\/li>\n
    • Parmesan or Grana Padano cheese flakes<\/li>\n<\/ul><\/div>\n

      Step by step<\/h2>\n
      \n
        \n
      1. \n Preparing the dough:<\/strong>
        \nIn a large bowl, mix the flour with the salt. Dissolve the fresh yeast in the warm water and add it to the bowl along with a drizzle of extra virgin olive oil. Mix the ingredients first with a spoon and then knead on a clean surface for about 10 minutes until you have a smooth, elastic dough that doesn’t stick to your hands.\n <\/li>\n
      2. \n The rising:<\/strong>
        \nForm the dough into a ball, place it in a lightly oiled bowl, and cover it with a damp cloth. Let it rest in a warm, draft-free place for 2 hours or until it has doubled in volume.\n <\/li>\n
      3. \n Stretching and base:
        \nPreheat your oven to 250\u00b0C (or the highest temperature it allows). Stretch the dough by hand or with a rolling pin on parchment paper, keeping the edges a little thicker if you want a rustic look. Spread the crushed tomatoes evenly and scatter the chopped mozzarella on top.\n <\/li>\n
      4. \n Strategic baking:<\/strong>
        \nPlace the pizza on the lowest rack of the oven to ensure a crispy crust. Bake for 8 to 12 minutes, watching to make sure the edges brown and the cheese starts to bubble.\n <\/li>\n
      5. \n The final Iberian touch:<\/strong>
        \nTake the pizza out of the oven. Critical step:<\/strong> never bake Iberian ham, as it will lose its properties and become excessively salty. With the pizza fresh out of the oven and piping hot, spread the fresh arugula, add the ham shavings so that the residual heat melts the fat, and top with Parmesan shavings and a drizzle of extra virgin olive oil.\n <\/li>\n<\/ol>\n

        \n Chef’s tip: <\/strong>To achieve professional baking results without a pizza stone, preheat your oven tray to the lowest setting. When you’re ready to bake, slide the pizza, still on its parchment paper, directly onto the hot tray.\n <\/p><\/blockquote>\n<\/article>\n","protected":false},"excerpt":{"rendered":"

        Ingredients For the artisanal dough: 250g of strong flour (ideal for an elastic dough with air pockets) 150 ml of warm water 5 g of fresh yeast (or 2 g…<\/p>\n","protected":false},"author":1,"featured_media":1640,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-1639","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t