San Daniele Prosciutto, Fried Pizza Dough, Parmigiano Recipe
Make San Daniele Prosciutto, Fried Pizza Dough, Parmigiano Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Pizza Dough
Assembly & Garnish
Method
Fried Pizza Dough
- 1
Make dough
In a large mixing bowl, combine 2.5 cups all-purpose flour, 1 tsp instant dry yeast, 1 tsp fine sea salt and 1/2 tsp sugar. Whisk to distribute dry ingredients evenly.
- 2
Hydrate and mix
Add 1 cup warm water and 2 tbs extra-virgin olive oil to the dry ingredients. Stir with a wooden spoon or dough hook until a shaggy dough forms and most of the flour is hydrated (about 1–2 minutes).
- 3
Knead
Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. (If using a stand mixer, knead with the dough hook on medium for 4–5 minutes.) The dough should be soft but not sticky; add up to 1 tbs extra flour if excessively sticky.
- 4
- 5
Portion and rest
Punch down the risen dough and divide into 8 equal pieces (about 1.5–1.75 oz / 40–50 g each). Shape each piece into a tight ball. Cover and let rest 15 minutes to relax the gluten.
- 6
Shape for frying
Working with one ball at a time, gently flatten into a 4–5 inch round using your fingers and palms, leaving the center slightly thinner than the edges. Keep rounds covered while you work to prevent drying. Dust with 1–2 tbs semolina if desired to prevent sticking.
- 7
Heat oil
Pour about 1 cup neutral oil into a heavy skillet (cast iron is ideal) — you want approximately 1/4 to 1/3 inch of oil. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of dough sizzles and browns in about 45–60 seconds.
- 8
Fry dough
Carefully slide one flattened dough round into the hot oil. Fry for about 1–1.5 minutes per side, until puffed and golden-brown, flipping once with tongs. Adjust heat as needed so the dough cooks through without burning. Transfer to a wire rack or paper towel-lined tray to drain. Repeat with remaining rounds.
- 9
Keep warm
If necessary, keep fried dough warm in a low oven (200°F / 95°C) on a rack while finishing remaining rounds so they stay crisp.
Assembly & Garnish
- 10
Prepare cheese and prosciutto
If using parmigiano as shards, use a vegetable peeler to shave 3/4 cup Parmigiano-Reggiano into large ribbons. If using burrata or fresh mozzarella, tear into bite-sized pieces and place on a small plate to be added to the fried dough after frying.
- 11
Dress the fried dough
Place each warm fried pizza dough round on a serving board or platter. Lightly brush or drizzle about 1/4 tsp extra-virgin olive oil over each round to shine the surface.
- 12
Top with prosciutto
Arrange 1 oz (approximately 1–2 thin slices) of San Daniele prosciutto per round — gently drape the prosciutto so it folds and creates volume on the fried dough (total 6 oz across servings).
- 13
Add cheese
Scatter parmigiano shards over the prosciutto so each piece gets a few shavings. If using burrata/mozzarella, add small torn pieces to 2–3 rounds for a creamy contrast.
- 14
Finish and season
Top each portion with 1–2 fresh basil leaves, a light grind of black pepper (about 1/8 tsp per piece), a pinch of finishing sea salt (a small flake or 1/32 tsp per piece), and a light sprinkle of lemon zest (if using). Drizzle remaining 1 3/4 tsp extra-virgin olive oil across the assembled pieces.
- 15
Serve
Serve immediately while the fried dough is still warm and the prosciutto is at room temperature. Provide forks and small plates for happy hour sharing. If holding briefly, keep assembled pieces on a warm rack (not covered) for up to 10 minutes to preserve crispness.