Procsiutto Pizza Recipe
San Marzano Tomato Sauce, Fior Di Latte, Arugula, Prosciutto, Parmesan cheese, Olive oil
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Ingredients
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Dough
Sauce
Toppings & Finish
Method
Dough
- 1
Bloom yeast and mix
In a small bowl, stir the warm water (about 105–110°F / 40–43°C) with the sugar and active dry yeast. Let sit 5–8 minutes until foamy. In a large bowl combine the flour and salt. Make a well and add the foamy yeast and 1 tablespoon olive oil.
- 2
Knead
Mix until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or 6–7 minutes in a stand mixer with dough hook). If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add up to 1 tablespoon water.
- 3
- 4
Divide and rest
Punch down the dough, divide into two equal portions for two 10–11 inch pizzas (or one large). Shape each into a tight ball, place on a tray, cover, and rest 20–30 minutes before shaping.
Sauce
- 5
Prepare sauce
Finely mince or grate the garlic. In a small bowl, combine the San Marzano tomato puree, minced garlic, 1 teaspoon olive oil, dried oregano, salt, and black pepper. Stir well and taste; adjust seasoning. The sauce is meant to be bright and slightly herbed — do not cook; keep raw for fresh tomato flavor.
Assembly & Bake
- 6
Preheat oven
Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat the oven to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes so the stone is very hot.
- 7
Shape dough
On a lightly floured surface, gently press and stretch one dough ball into a 10–11 inch round, leaving a slightly thicker edge for a crust. Do not overwork — keep some air in the perimeter for char and chew.
- 8
Sauce and cheese
Transfer the stretched dough to a well-floured pizza peel or piece of parchment. Spread about 1/2 cup of the San Marzano sauce evenly over the dough, leaving a 1/2-inch border. Tear or slice 4 oz (half of the 8 oz) fior di latte into pieces and distribute evenly over the sauce.
- 9
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake 7–10 minutes at high temperature, until the crust is blistered and cheese melted and slightly browned. Rotate once halfway through baking for even color.
- 10
Repeat
While first pizza bakes, shape and top the second dough ball the same way and bake.
Toppings & Finish
- 11
Arrange prosciutto
When a pizza comes out of the oven, immediately drape half of the prosciutto slices (2 oz) over the hot cheese so they soften but do not fully cook. Repeat for the second pizza with the remaining prosciutto.
- 12
Dress arugula
In a small bowl toss the arugula with 1 tablespoon olive oil, 1/2 teaspoon lemon juice, a pinch (about 1/4 tsp) flaky sea salt, and a small grind (about 1/8 tsp) cracked black pepper. This lightly dresses the arugula so it wilts mildly on the hot pizza and adds brightness.
- 13
Finish pizzas
Top each hot pizza with half of the dressed arugula, sprinkle about 2 tablespoons (approx. 2 tbsp) freshly grated Parmesan over the arugula, and finish with a light drizzle (about 1/2 teaspoon) extra-virgin olive oil and a small pinch of flaky sea salt. Let rest 1 minute, slice, and serve immediately.