500 g flour for pizza, 260/280 g water, 12 g
salt, 30 g olive oil, 12 g fresh brewer’s yeast.
For the filling 13/14 baby tomatoes, 13/14 baby mozzarellas or a block of mozzarella, 150 g ham, salt to taste, oregano to taste, oil to taste.
Thoroughly knead together all of the dough ingredients using tepid water in the summer and warmish water in the winter. Leave to rise in a bowl for 2 hours or prepare the dough the night before, wrap in cling film and store in fridge overnight. Chop the baby tomatoes and season with oil, salt and oregano, and dice up the mozzarella.
Divide the dough into pieces of 40-50 g, roll out and place a baby mozzarella, some tomato and some ham in the centre. Roll the dough into a ball and place in a muffin baking cup with the sealed part of the dough facing downwards, then place this on the baking tray. Dab the surface with oil and dust with crumbled oregano. Cook for around 30 minutes in a 200/210°C oven.