Cesa Damm Recipe
Recipe information
Make Cesa Damm in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Dough
Filling / Assembly
Optional garnish
Dough
1. Activate yeast & mix
Combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast in a medium bowl. Stir and let sit for 3–5 minutes until foamy. In a large mixing bowl, combine flour and salt. Make a well, add foamy yeast mixture and 2 tablespoons olive oil.
2. Knead
Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium for 6–7 minutes. Add a teaspoon of water or a tablespoon of flour as needed to reach a soft, slightly tacky consistency.
3. First rise
Lightly oil a bowl, place the dough inside, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60–90 minutes.
4. Shape
Gently punch down the dough, turn onto a floured surface and divide into two equal pieces if you want two smaller flatbreads or keep whole for a larger one. Roll or stretch each piece into a 10–12 inch oval or rectangle approximately 1/4 inch thick. Transfer to a parchment-lined or lightly oiled baking sheet.
Baking & finishing
5. Preheat and dock
Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Prick the stretched dough a few times with a fork (docking) to prevent large bubbles.
6. Bake the dough
Brush a light layer (about 1 tablespoon) of extra-virgin olive oil over the dough surface. Bake on middle rack or pizza stone until the crust is golden and crisp at the edges, about 8–12 minutes depending on oven and thickness. Remove from oven and let cool for 3–5 minutes.
7. Assemble CESA Damm
Arrange slices of fresh mozzarella evenly over the warm crust so it starts to soften but not completely melt. Layer the sliced tomatoes over or slightly tucked under the cheese. Drape prosciutto slices over the top, tearing as needed to distribute. Scatter fresh basil leaves over everything.
8. Dress and serve
Drizzle remaining 1 tablespoon extra-virgin olive oil and the balsamic glaze over the assembled flatbread. Season with coarse sea salt and freshly ground black pepper to taste. If desired, sprinkle crushed red pepper flakes and additional basil leaves. Slice and serve immediately while crust is warm and cheese is soft.
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