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Pizza Tumaca with Jamon Ibérico de Bellota

6 people
Moderate

Prep time
15 mins + 24hrs

Cook time
2 mins

Total time
17 mins + 24hrs

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

640g flour tipo “00”
360ml water at room temperature
14g salt
0.69g fresh yeast or 0.23g instant dried yeast
200g jamón ibérico de bellota
Semolina flour for rolling
Extra virgin olive oil to drizzle
For the tumaca filling:
4 large ripe beef tomatoes
1 garlic glove, peeled and crushed into a puree
Extra virgin olive oil
Sea salt flakes to taste

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Introduction

A modern variation on a classic pan tumaca or pa amb tomàquet using a Neapolitan pizza base instead of bread and topping it up with delicious slices of jamon ibérico de bellota for the ultimate treat for pizza lovers.

Method

For the Neapolitan pizza dough, this recipe makes 4 pizzas with 56% hydration and a 24 hour prove at 20°C.
In a large bowl, mix all the ingredients into a sloppy dough, starting by adding the water first. You can do this by hand or use a wooden spoon. Cover the bowl with cling film or a damp cloth and allow to rest for 1 hour. Turn the dough out onto a floured surface and knead for around 5 minutes. Place the dough back into the bowl and cover tightly with cling film. Leave the dough to prove for around 20 hours at room temperature. The next day, divide the dough into 4 equal parts (250g each) using some kitchen scales and a knife or dough scraper. Do this about 4 hours before you intend to cook the pizza. Place the dough balls into a large tupperware container with a lid and leave to prove again for 4 hours at room temperature.
To make the tumaca filling, cut the tomatoes in half and grate all the flesh into a bowl. Place the grated tomato pulp into a fine sieve and stand on the same bowl for 30 minutes to drain the excess water. Season the tomato pulp with sea salt, olive oil and the crushed garlic puree and set aside.
Pre-heat your pizza oven to 400°C.
Roll each dough ball in semolina flour and shape until you have a 12-inch round base. When loading the shaped base onto the pizza peel, make sure your sprinkle a touch of flour onto the peel. Using a fork, slightly prick the inside of the pizza where the filling is going to go, leaving a nice plump edge. Brush the area you have pricked with olive oil and load the pizza straight into the oven. Cook for 1-2 minutes, turning it frequently until the dough is nicely charred on all sides.
Remove the pizza base from the oven and slide it onto a serving plate. Spoon the tumaca sauce all over the centre of the pizza and quickly lay the slices of Ibérico ham and serve.