Toscana Pizza Recipe

Activate yeast

In a small bowl, combine warm water (1 1/4 cups) and the sugar or honey (1/2 tsp). Sprinkle the active dry yeast (2 tsp) over the water, stir gently, and let sit 5–10 minutes until foamy.

In a large bowl or stand mixer fitted with the dough hook, combine 3 cups all-purpose flour and 1 1/4 tsp fine sea salt. Mix briefly to combine.

Add the foamy yeast mixture and 1 tablespoon olive oil to the flour. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms, then knead by hand on a lightly floured surface for 8–10 minutes (or 5–7 minutes in the mixer) until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour, a little at a time.

Form dough into a ball, lightly oil the bowl, place the dough back inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1–1.5 hours. For best flavor, you can refrigerate the dough covered for 12–24 hours (bring to room temp before shaping).

While the dough rises, make the simple sauce. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add 1 minced garlic clove and sauté briefly 20–30 seconds until fragrant but not browned.

Pour in 1 cup canned crushed tomatoes, add 1/2 teaspoon dried oregano, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Simmer on low 8–10 minutes to slightly thicken, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool to warm.

Preheat your oven to the highest setting (500–550°F / 260–290°C) at least 30 minutes before baking. If you have a pizza stone, place it in the oven while preheating; otherwise use a baking sheet inverted and preheated.

Punch down the risen dough and divide into 2 equal portions for two 10–11 inch pizzas (adjust if you want one large pizza). On a lightly floured surface, shape one portion into a round and stretch or roll to about 10–11 inch diameter, leaving a slightly thicker rim. Transfer to a piece of parchment or a well-floured pizza peel.

Spread about 1/2 cup of the warm tomato sauce evenly over the dough, leaving the rim bare. Distribute half of the fresh mozzarella (4 oz) in slices or torn pieces evenly over the sauce. If you like a little heat, sprinkle a pinch (about 1/8–1/4 tsp) crushed red pepper.

Slide the pizza onto the preheated stone or baking sheet. Bake 7–10 minutes at 500–550°F, until crust is golden and cheese is bubbly and slightly blistered. Baking time varies by oven and thickness of crust—watch carefully.

Remove pizza from oven and let rest 1–2 minutes. Repeat shaping and baking with the second dough portion and remaining sauce and mozzarella.

Top each hot pizza with even handfuls (about 1 cup total per pizza) of fresh arugula. Drizzle arugula with 1/2 tablespoon extra-virgin olive oil and season lightly with 1/8–1/4 teaspoon salt to taste. Toss gently so leaves wilt slightly from the pizza heat.

Drape thin slices of prosciutto (about 2 oz per pizza) over the arugula. Scatter shaved or grated Parmesan (about 1/4 cup per pizza) on top.

Finish with a light drizzle of balsamic vinegar or balsamic reduction (about 1 teaspoon per pizza). If using aged balsamic, you may use slightly less—adjust to taste.

Slice and serve immediately. Leftover pizza can be stored refrigerated for up to 2 days and refreshed in a hot oven or skillet.