Pizza buffalo jamon iberiko

Directions

Put all the ingredients in the mixer’s bucket and mix well. Divide the dough into 4 parts, shape them into balls, and let them rest in the fridge for at least 4 hours, ideally 24 hours. Add salt, sugar, pepper, basil, oregano, and olive oil to the tomato juice. Remove the dough from the refrigerator and leave it for 15 to 20 minutes. Open by hand from the center to the outside to create a wreath, then add sauce, mozzarella and the mini tomatoes. Preheat the oven to 250 C together with the baking pan and then place the pizza on the hot pan in non-stick paper and bake at 250 C until it gets a golden color. Finally, add the Jamon and fresh oregano.