Pizza Prosciutto e Funghi — ham and mushrooms — is statistically the most ordered pizza in Italy outside of Margherita. The combination is a study in balance: earthy sautéed mushrooms, salty cooked ham, and creamy melted mozzarella on a tomato base. It is the pizza everyone knows and loves, and it is easy to see why.
Prepare a standard Neapolitan dough. The 24–48h cold ferment is worth it — this is a simple pizza so the crust quality matters more than the toppings.
Heat olive oil in a pan over high heat. Add sliced mushrooms and cook until all moisture has evaporated and they are golden. Season with salt and pepper. Cool completely before using on the pizza.
Stretch dough by hand to 28–30cm. Keep the cornicione thick — the edges puff up beautifully and provide the perfect handle.
Spread a thin layer of tomato sauce. Add torn mozzarella, distributed evenly. Less is more — the mushrooms and ham need space.
Scatter the cooled mushrooms across the pizza. Lay the cooked ham slices loosely over the top — do not press it flat, the irregular folds add texture.
Bake at 250°C+ for 8–10 minutes. The ham should be slightly crisped at the edges, the mushrooms golden and the cheese fully melted.
Sprinkle with dried oregano and a crack of black pepper. A small drizzle of olive oil finishes it perfectly.
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