Capriva, Italy Recipe

Proof the yeast: In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar and active dry yeast. Stir gently and let sit until frothy, about 5–8 minutes.

Mix dough: In a large bowl combine flour and fine sea salt. Make a well, add the proofed yeast and 2 tbs olive oil. Mix with a wooden spoon until a shaggy dough forms.

Knead: Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is too sticky, add flour 1 tbs at a time. Alternatively, use a stand mixer with dough hook on medium for 6–7 minutes.

First rise: Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel. Let rise in a warm, draft-free place until doubled, about 1–1.5 hours.

Shape: After rising, gently deflate the dough and divide into two equal portions for two 10–12-inch pizzas (or keep whole for one large pizza). Form rounds, cover and rest 15 minutes to relax the gluten.

Prepare sauce: Drain canned San Marzano tomatoes slightly and crush by hand or pass through a sieve for a rustic texture. In a small saucepan, warm 1 tbs olive oil over medium heat and add minced garlic; cook 30–45 seconds until fragrant but not browned.

Combine and simmer: Add crushed tomatoes, chopped basil, salt and pepper. Simmer gently 8–10 minutes to meld flavors and reduce slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat and prepare

Place a pizza stone in the oven (if using) and preheat to 500°F (260°C) for at least 45 minutes. If you don't have a stone, preheat a baking sheet upside down. Scatter semolina or cornmeal on a peel or baking sheet to prevent sticking.

Stretch dough: On a lightly floured surface, press and stretch one dough round into a 10–12 inch disk, leaving a slightly thicker edge for the crust. Avoid using a rolling pin if you want a puffier rim.

Sauce and cheese: Lightly brush the dough’s edge with 1 tbs olive oil. Spoon a thin layer of the cooled tomato basil sauce onto the center of the dough, leaving the rim bare. Distribute half of the buffalo mozzarella pieces evenly over the sauce.

Bake: Slide the pizza onto the preheated stone or inverted baking sheet and bake at 500°F (260°C) for 7–9 minutes, until crust is golden and cheese has melted and bubbled. Rotate once halfway through for even browning. Repeat with the second pizza.

Add fresh toppings: As soon as the pizza comes out of the oven, arrange slices of prosciutto over the hot pizza so it warms but doesn’t fully cook. Scatter halved cherry tomatoes and a handful of fresh arugula on top.

Dress and season: Drizzle 1 tbs extra-virgin olive oil and 1 tsp aged balsamic over each pizza. Tear fresh basil leaves and scatter them. Finish with sea salt flakes and freshly ground black pepper to taste (about 1/2 tsp salt flakes and 1/4 tsp pepper divided between pizzas).

Rest and serve: Let the pizza rest 2 minutes to allow flavors to settle, slice and serve immediately.