To prepare the pizza dough, mix the yeast with a small amount of warm water and add a pinch of salt and drizzle of virgin olive oil.
Gradually add in the flour as you stir the mixture. Knead the dough.
Place the dough on a clean work surface. Then gather the dough together to create a ball and fold the edges of the dough into the middle. Rotate it slightly and continue to fold while kneading.
Place the dough in a large bowl and cover with a wet clough. Let the dough rest for approximately 3 hours at room temperature. This relaxes the gluten and makes the dough easier to roll out and shape.
Afterwards, roll out the dough on a baking tray. The dough should be smooth and elastic. Preheat the oven to 220°C.
Wash the tomatoes and dry well, then cut them into halves. Cut the Galbani Mozzarella Cucina into slices then place the cheese, tomatoes and ham on the pizza, and place in the oven. Leave the pizza to cook for approximately 20 minutes.
Meanwhile, cut the Galbani Burrata into thin slices.
Once cooked, carefully remove your pizza from the oven and add the slices of Galbani Ricotta. Serve with a fresh green salad.
For a crispy crust, bake your pizza on a wire rack. For a soft dough, opt for a baking sheet instead.