La Pizza Dedicata Al Antonio Benedetto Recipe

Mix and Autolyse

In a large bowl or the bowl of a stand mixer, combine 500 g flour and 325 ml lukewarm water. Mix until no dry streaks remain. Cover and rest (autolyse) 20–30 minutes to hydrate the flour and improve gluten development.

Activate Yeast and Salt

If using the bowl method: dissolve 2 tsp instant dry yeast and 1 tsp sugar (optional) in a small portion of the water before adding to flour. Add 10 g fine sea salt and 1 tbs olive oil after autolyse. If using a stand mixer, add yeast at start and salt after autolyse to avoid killing yeast.

Knead

Knead by hand for 8–10 minutes until the dough is smooth and slightly tacky but not sticky, or use the dough hook on low–medium speed for 6–7 minutes. Dough should pass the windowpane test (thin translucent membrane can be stretched).

Bulk Fermentation

Form a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature (20–22°C) for 60–90 minutes until roughly doubled. For more flavor, refrigerate 8–24 hours for slow fermentation—bring dough back to room temperature before shaping (1–2 hours).

Divide and Rest

Turn dough onto a lightly floured surface. Divide into 4 equal portions (~250–260 g each for 4 individual pizzas). Shape each into a tight ball and let rest, covered, for 30–45 minutes (bench rest) to relax the gluten.

Prepare the sauce while dough is resting. In a bowl, crush 400 g canned San Marzano tomatoes by hand or pulse briefly for a slightly textured sauce. Add 1 tbs olive oil, 1 peeled garlic clove (leave whole to be removed later), 1 tsp fine sea salt, 1 tsp black pepper, and 6 torn basil leaves. Stir, then let sit 10–20 minutes for flavors to meld. Remove the garlic clove before using (it provides mild garlicky aroma without intense raw bite). Do not cook—this is a fresh uncooked pizza sauce typical of Neapolitan-style pies.

Preheat Oven

Place a pizza stone or steel in the oven on the top rack and preheat to the highest temperature your oven allows (250–300°C / 480–570°F) for at least 45–60 minutes so the stone/steel is thoroughly heated.

Shape the Pizza

On a lightly floured surface, take one dough ball and press from the center outward with your fingers, leaving a 1–2 cm rim for the cornicione (crust). Stretch to about 10–12 inches (25–30 cm) without tearing—use gravity and gentle hand stretching rather than a rolling pin to preserve air in the rim.

Sauce and Cheese

Place the stretched dough on a well-floured peel (or inverted baking sheet). Spoon about 80–100 g (roughly 1/4 cup) of the fresh tomato sauce onto the center and spread thinly, leaving the rim clear. Scatter torn 60–70 g buffalo mozzarella over each pizza (reserve some for later if you want pockets of cheese). Drizzle a tiny bit (approx 1 tsp) of olive oil over the cheese.

Bake

Slide the pizza onto the preheated stone/steel. Bake for 5–7 minutes at 300°C / 570°F or 7–10 minutes at 250°C / 480°F, until the crust is blistered and leopard-spotted, the underside is crisp, and cheese has melted and begun to brown in spots. Rotate halfway if your oven has hot spots. Repeat for remaining pizzas, keeping finished pizzas warm in a low oven (80–90°C) if desired.

Assemble the final toppings immediately after each pizza comes out of the oven. Drape 30 g thin prosciutto di Parma slices over the hot pizza so they soften slightly but do not cook.

Toss 15 g arugula per pizza with a light dressing of 1/2 tbs extra-virgin olive oil and 1/4 tsp lemon juice (from the 1 lemon). Season the arugula with a pinch of flaky sea salt and a grind of black pepper. Pile the dressed arugula onto the pizza.

Finish each pizza with a light scattering of lemon zest (from the 1 lemon), a drizzle of 1/2 tbs extra-virgin olive oil, a pinch (1/4 tsp) flaky sea salt, and an optional sprinkle of 5 g grated Parmigiano-Reggiano.

Slice and serve immediately while crust is hot and toppings are fresh.