Serves 4
1 package dried yeast
1 teaspoon sugar
12 ounces slightly warm water
6 tablespoons olive oil
3 1/2 cups all-purpose flour
1 cup semolina flour
6 sliced tomatoes
16 ounces mozzarella, grated
8 ounces ham, thinly sliced
2 teaspoons dried basil
2 teaspoons dried oregano
6 whole eggs
In a mixer, add yeast, sugar, and water. Mix slowly with a dough hook (most mixers come with this accessory) to dissolve yeast. Add olive oil, all-purpose flour, and the semolina flour. Continue mixing until dough no longer sticks to the bowl. Remove dough from the bowl and knead by hand for several minutes until smooth and elastic. Put dough back into a bowl and set aside atop a warm stove until it doubles in size, then punch down. Place the dough on a floured round or square tray by either stretching the dough to shape or using a rolling pin. Par bake the dough for 10 minutes in a preheated 450-degree oven. Take pizza out of oven. Layer the tomato slices first, then sprinkle it with half the cheese and cover the pizza with ham. Add the rest of the cheese and sprinkle with herbs. Bake the pizza for an additional 10 minutes, then make dimples in the ham with the back of a spoon. Crack the eggs into the dimples so the yolks stay evenly spread apart. Put the pizza back into the oven to cook the eggs for 5 to 8 minutes, making sure the egg yolks remain runny.
