Pan Pizza for Parties (2 Trays)

In a bowl, dissolve 5 g of instant yeast in 300 ml of milk.

Add 300 g of flour and 5 g of honey to the mixture.

Stir until all ingredients are well mixed and a smooth batter forms.

Cover the bowl and let the poolish rest for 1 hour at room temperature.

After resting, refrigerate the poolish for 24 hours.

Remove the poolish from the fridge.

In a large bowl, combine the poolish with 400 ml of milk in which 30 g of salt has been dissolved.

Add 700 g of flour to the bowl.

Knead the mixture until a smooth, elastic dough forms.

Add to a large bowl and cover with plastic wrap

Refrigerate for 48 hours

Remove the dough from the fridge about 1-2 hours before you plan to bake.

Divide the entire dough into 2 equal balls.

Slice 5 balls of mozzarella di buffala and place them on a pasta strainer.

Let the mozzarella drain its moisture for at least 30 minutes.

In a bowl, combine the 2 cans of Mutti tomato sauce with 15 g of salt and mix well.

Drain the can of corn.

Dice the ham into small pieces.

Preheat your oven to 180°C (350°F).

Generously grease two baking trays with 20 g of butter.

Take one dough ball and stretch it over one of the prepared baking trays, making it as thin as possible without creating holes.

Repeat with the second dough ball and the other baking tray.

Spread the prepared tomato sauce evenly over both stretched pizza bases.

Distribute the drained mozzarella di buffala slices over the sauce on both pizzas.

Evenly sprinkle the drained corn over the mozzarella.

Finally, scatter the diced ham over the pizzas.

Bake the pizzas in the preheated oven for 10-15 minutes at 180°C (350°F).

Bake until the crust is golden brown.

Remove the pizzas from the oven and let them cool for a few minutes before slicing.

Slice into generous squares and serve hot to your party guests!