Neapolitan pan pizza

Preparation

1. We prepare a measuring glass with 160 ml of warm, not hot, water and add the 7 g of fresh baker's yeast. We let it rest for 5 to 10 minutes so that it foams a little.

2. In our Thermomix glass we add 250 g of wheat flour, the water with the yeast, 5 g of salt and 30 ml of olive oil. We program it 4 minutes at kneading speed.

3. We can let the dough rest in the glass for 1 hour with the lid on. Or take it out of the glass and let it rest on a surface and covered with a cloth.

4. When we have it ready we can stretch it on a floured surface. In my case I have stretched it slightly, without kneading it too much and adding another little bit of flour because it was a bit sticky. We shape it into a round shape to place it in the pan, approximately 24 cm in diameter.

5. We let it rest for another 20 minutes covered with a cloth. We heat a frying pan with a little olive oil and when we have it ready we will place it inside. We let it brown on one side for about 10 minutes over medium heat. We turn it over and let it brown again on the other side for another 10 minutes.

6. We remove and place baking paper inside the pan. We place the pizza back and add the tomato sauce, the sliced ​​mozzarella and the serrano ham rolled into small slices. We sprinkle oregano on top.

7. We put it on the heat and cover it with a lid. We will leave it with medium heat so that it finishes cooking and the ingredients are integrated. We will have between 6 to 8 minutes.

8. Finally we serve it hot with some fresh basil leaves and a drizzle of olive oil. Great!