San Daniele Prosciutto, Fried Pizza Dough, Parmigiano Recipe

Make the dough

In a medium bowl whisk together 2 cups all-purpose flour, 1 tsp instant dry yeast, 1 tsp granulated sugar and 1 tsp fine salt. Create a small well in the center.

Combine 3 tablespoons warm water and 3 tablespoons warm milk (both about 105–115°F / 40–46°C) and add 1 tablespoon olive oil. Pour liquid into the well and stir with a wooden spoon or spatula until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 4–6 minutes until smooth and slightly elastic. The dough should be soft but not sticky; add up to 1 tablespoon flour if necessary.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 45–60 minutes, or until about doubled.

Shape for frying

Gently deflate the risen dough and divide into 8 equal pieces (about golf-ball size). Shape each piece into a smooth ball and lightly flatten to a 2–2.5 inch round disk or keep slightly puffed (thicker center). Cover and rest 10 minutes.

Heat oil

Pour 3 cups neutral frying oil into a heavy skillet or Dutch oven to a depth of about 1½ inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise steadily without burning more than a few seconds to brown.

Fry dough

Working in batches (do not overcrowd), carefully slide 2–3 dough rounds into the hot oil. Fry 1.5–2 minutes per side, flipping once with tongs, until golden brown and puffed. Adjust heat to maintain 325–350°F (160–175°C) so they cook through without over-browning. Transfer to a wire rack set over a baking sheet or paper towels to drain briefly.

While still warm, gently press each fried round with the back of a spoon to create a slight well for topping but keep some crispness at the edges.

Prepare prosciutto and parmigiano

Tear or fold each of the 6 slices of San Daniele prosciutto into loose ribbons or small nests that will sit on top of the fried dough. Finely grate Parmigiano-Reggiano (about 1 cup). Zest half a lemon and cut the lemon in half for optional squeeze.

Place 1 fried dough round on a serving plate. Arrange 1 folded slice (or portion) of prosciutto on top. Sprinkle about 2 tablespoons of grated Parmigiano over the prosciutto and dough. Repeat for remaining rounds (yielding 6 topped pieces).

Finish each piece with a light drizzle of 1/6 teaspoon extra-virgin olive oil (total 1 tsp across all), a small pinch (about 1/8 tsp) of sea salt flakes, and a crack of black pepper (about 1/6 tsp). If desired, add a few shreds of lemon zest and an optional tiny squeeze of lemon (light) to brighten—don’t over-acidify; prosciutto is delicate.

Garnish with fresh basil leaves as desired. Serve immediately while the fried dough is warm and the Parmigiano slightly melts from residual heat.

Whisk together 1/4 cup plain Greek yogurt or crème fraîche, 1/2 tablespoon lemon juice, 1 tablespoon grated Parmigiano-Reggiano and 1/4 tsp black pepper until smooth. Serve as a side dip for the fried dough pieces.