Preferita Recipe

Activate yeast

Combine lukewarm water (1 3/4 cups) and sugar (1/2 tsp) in a small bowl. Sprinkle the active dry yeast (1 tsp) over the surface, stir gently, and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine 4 cups all-purpose flour and 2 tsp fine sea salt. Make a well and pour in the foamy yeast mixture and 1 tbsp extra-virgin olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or with the mixer 5–7 minutes until smooth, elastic, and slightly tacky. Add a tablespoon of flour or a teaspoon of water as needed to adjust consistency.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours. For better flavor, refrigerate overnight (8–24 hours) after an initial 30–45 minute room-temperature rest; bring back to room temperature before shaping.

Portion and rest

Turn the dough out onto a lightly floured surface, divide into two equal portions. Shape each into a tight ball. Cover and let rest 20–30 minutes to relax gluten before shaping into 12-inch rounds.

Preheat oven

If using a pizza stone, place it on the middle rack and preheat oven to the hottest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a baking steel, preheat similarly. If baking on a sheet, preheat to 475–500°F (245–260°C).

Shape and dock

On a floured surface, flatten one dough ball with fingertips, then gently stretch from the center to form a 12-inch round with a slightly thicker rim. If desired, dock the center lightly with a fork to prevent large bubbles. Dust peel or baking sheet with 2 tsp cornmeal or semolina to prevent sticking.

Bake plain or lightly dressed base

For this style pizza (to keep prosciutto and stracciatella fresh), bake the dough either plain (just a light brush of olive oil) or with a very light layer of sliced tomatoes before baking. If brushing, lightly brush the dough surface with 1 tsp extra-virgin olive oil and sprinkle 1/8 tsp salt. Slide onto the preheated stone/steel and bake 6–10 minutes until the crust is golden and blistered. If you pre-baked plain, remove and proceed to finishing steps below.

Prepare tomatoes and dressing

While dough bakes (or after it cools slightly), toss the heirloom tomato slices (2 cups) with 1/2 tsp fine sea salt, 1/8 tsp freshly ground black pepper, and 1 tbsp balsamic vinegar. Let sit 5–10 minutes so tomatoes release a little juice and develop flavor.

Assemble pizza

If you baked the base plain, brush the hot crust lightly with 1 tsp olive oil. Scatter warm crust with handfuls of torn stracciatella cheese (about half of the 8 oz) so it melts slightly from residual heat. Arrange the marinated heirloom tomato slices over the cheese. Top with slices of Prosciutto di Parma (about 4 oz per pizza), arranging them loosely so they drape. Spoon remaining stracciatella in small dollops to keep texture contrast.

Add greens and jam

In a bowl, toss 1.5 cups fresh arugula with 1 tbsp balsamic vinegar and a light drizzle (1 tsp) olive oil. Pile the dressed arugula on top of the prosciutto/tomato layer. Dot 1.5 tbsp fig jam around the pizza (or thin the jam with 1/2 tsp warm water to make small smearable pools) and gently smear or leave as small dollops for sweet contrast.

Finish

Scatter torn basil leaves (6 leaves per pizza), season lightly with the remaining 1/4 tsp freshly ground black pepper if desired, and drizzle with another 1 tsp extra-virgin olive oil. If desired, finish with a final light drizzle (about 1 tsp) aged balsamic or reduction for added complexity. Serve immediately while crust is warm and cheeses are creamy.

Notes on portioning

This recipe yields two 12-inch pizzas. For one pizza, use half of each ingredient listed in the toppings section. Ensure prosciutto is added after baking to preserve its delicate texture and flavor.

If using the garlic clove: after baking the crust and while still warm, rub the cut side of the garlic lightly over the hot crust surface for a faint garlic note before adding stracciatella.

Leftovers: store toppings separately from crust if possible. Keep prosciutto and stracciatella refrigerated and add to reheated crust just before serving to preserve texture.