So have you ever stumbled upon a recipe so simple and yet so amazingly yum that you feel like you can make it for dinner every night and be happy for the rest of your life. (okay maybe that is just a slight overstatement) Oh and before I forget it not only tastes amazing, it also looks amazing. It is as if you suddenly became a gourmet! Yessiree bobbie, you can wow your friends with this one folks. (again, just a slight overstatement)
Okay enough babble, you say. Share this culinary wonder already! Okay, Okay, hold ur horses. (btw I told one of the kids in my class to hold their horses and they walked over to the bucket of animals, grabbed the horse and said: okay Ms. Becky I'm holding the horse.)
1 1/2 cups all-purpose flour (don't skimp folks get the King Arther Flour) (you can also substitute half with whole wheat flour)
1 1/2 cups bread flour
1 teaspoon sugar
2 teaspoons active dry yeast
1 teaspoon sea or kosher salt
1 1/2 table spoon extra-virgin olive 0il
Combine 2 cups of the flour with the sugar, yest and salt in the bowl of your stand mixer.
Combine EVOO and water in a measuring cup
Slowly stir the water/oil mixture into the flour mixture using the paddle attachment to combine
Mix in the last cup of flour.
Hint: I used all of the bread flour and a half cup of the ap flour first.
Change to your dough hook and kneed on low for 4 to 5 minutes until dough comes together as a ball and is smooth and elastic. (you can do this all by hand too, Just knead for 10 minutes)
Let rest for 10 minutes
Next punch down the dough. (not much to punch) Using a bench knife or a sharp knife, divide the dough in two. Shape each into a ball and roll out into two 14 inch x 12 inch rectangles.
Spread 2 Cups of shredded mozzarella over one rectangle and then the same for the second. Top them both with 1/4 lb sliced ham (each) Starting from the long edge, roll up tightly to form a long cylinder. Pinch seam to seal and fold ends under.
Brush with some EVOO and sprinkle your favorite Italian spices and some Parmesan cheese. Sprinkle some corn meal on your cookie sheet and bake in a 375 degree oven for 20 to 25 minutes until the crust is golden brown. Slice and eat right away.