San Daniele Recipe

Bring dough to temperature

Remove the cold-fermented dough from the refrigerator 60–90 minutes before baking so it relaxes and reaches room temperature. Keep covered to prevent drying.

Preheat your oven as high as it will go (475–550°F / 250–290°C). If using a pizza stone or steel, place it on the middle rack at least 45 minutes before baking to fully heat.

Lightly flour your work surface. Stretch or gently press the 320 g dough into an approximately 11–12 inch (28–30 cm) disk, leaving a slightly thicker rim for the cornicione. Avoid heavy handling to keep the dough airy.

Place the shaped dough on a lightly floured peel or an inverted baking sheet dusted with flour or semolina to prevent sticking. Brush the rim of the dough with 1 tbs extra-virgin olive oil for color and flavor.

Make the quick authentic tomato sauce

Crush the canned tomatoes by hand or pulse 1–2 times in a blender for a slightly chunky texture. Mince the garlic finely.

In a small saucepan over medium-low heat, warm 1 tbs extra-virgin olive oil. Add the minced garlic and gently sweat for 30–45 seconds—do not brown.

Add the crushed tomatoes, 1 tsp sea salt, 1/4 tsp freshly ground black pepper, 1/2 tsp dried oregano and 1/4 tsp sugar (if using). Stir and simmer gently for 8–10 minutes to marry flavors and slightly reduce. Taste and adjust seasoning; sauce should be bright and slightly sweet, not overly reduced.

Allow the sauce to cool briefly (it should be warm, not hot) before using on the dough to avoid over-softening the crust during bake.

Top the pizza

Spread about 4–5 tbs (roughly 140–160 g) of the prepared tomato sauce evenly over the dough, leaving the rim free. Distribute 175 g torn or sliced fior di latte evenly over the sauce in small clusters so it melts uniformly.

Transfer the pizza to the preheated stone or steel (or slide onto the oven rack if using a baking sheet). Bake at the highest temperature for 6–10 minutes, depending on oven and stone/steel heat: look for a well-blistered crust and melted, slightly bubbling mozzarella. Rotate once halfway for even browning.

Remove the pizza from the oven when crust is golden with charred spots and cheese is melted and beginning to bubble.

Immediately after baking, scatter 80 g thin slices of Prosciutto di San Daniele DOP over the hot pizza so the meat warms gently but does not dry out.

Dress 30 g of fresh arugula with 1 tbs Sicilian extra-virgin olive oil and 1/2 tsp lemon juice (optional) and a small pinch of salt. Toss lightly, then mound the dressed arugula in the center of the pizza or evenly across the top.

Finish with 25 g finely grated Grana Padano sprinkled evenly over the pizza and a final drizzle of a little extra-virgin olive oil (if desired).

Let the pizza rest 1–2 minutes, slice with a pizza cutter, and serve immediately.