La Pizza Dedicata Al Antonio Benedetto “the Good Life” Recipe

Activate yeast

In a small bowl, combine warm water and sugar (or honey), sprinkle yeast over the surface and stir gently. Let sit 5–10 minutes until foamy.

In a large mixing bowl or the bowl of a stand mixer, combine flour and salt. Make a well in the center.

Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Mix until a shaggy dough forms. If using a stand mixer, knead with the dough hook on low for 6–8 minutes until smooth and elastic. If kneading by hand, transfer to a lightly floured surface and knead 8–10 minutes, adding a tablespoon of water or flour as needed to reach a soft, slightly tacky but not sticky dough.

Form the dough into a ball, coat lightly with 1 teaspoon olive oil, place in a clean bowl and cover with plastic wrap or a damp cloth. Let rise in a warm place until doubled in size, about 1 to 1½ hours.

Once risen, gently deflate the dough and divide into two equal portions for two medium pizzas (or keep whole for one large). Shape into tight balls, cover and rest 20–30 minutes to relax the gluten before shaping.

While the dough is rising or resting, prepare the sauce. In a small skillet, warm 1 tablespoon olive oil over medium heat and gently sauté the minced garlic just until fragrant (30–45 seconds) — do not brown.

Add the crushed canned tomatoes, dried oregano, salt and pepper. Simmer very gently 8–10 minutes to concentrate flavors, stirring occasionally. Remove from heat and stir in torn basil leaves. Taste and adjust seasoning. Cool slightly before using (warm is fine).

Preheat your oven to its highest setting (500–550°F / 260–290°C) with a pizza stone or heavy baking sheet placed on the middle rack for at least 30 minutes. If you have a pizza steel, use it. If using a conventional baking sheet, place it upside down and preheat as well.

On a well-floured surface or a board dusted with cornmeal/semolina, flatten one dough ball with your hands, pressing from the center outward. Stretch and rotate until you have a 10–12 inch round with a slightly thicker rim. Avoid using a rolling pin if you want a lighter rim.

Transfer the stretched dough to a pizza peel or an inverted baking sheet dusted with cornmeal/semolina to prevent sticking.

Brush or lightly spray the dough rim with a little olive oil. Spread about three-quarters of the prepared tomato sauce in the center, leaving a ½–1 inch border. Reserve a little sauce for the second pizza.

Distribute the fresh mozzarella evenly over the sauced dough. Dollop small spoonfuls of ricotta in a few places (about 2–3 tablespoons total). Sprinkle grated Parmigiano-Reggiano lightly over the top.

Slide the pizza onto the preheated stone or baking sheet and bake 8–10 minutes, or until crust is golden and blistered and cheese is bubbly. Rotate once halfway through baking for even browning. Baking time will vary by oven and stone temperature.

Remove pizza from oven and let rest 1–2 minutes on the peel or baking surface before finishing.

Top the hot pizza with a few slices of prosciutto, a handful of baby arugula, and small spoons of any remaining ricotta. Zest the lemon over the pizza, then drizzle about 1 teaspoon lemon juice over the arugula.

Drizzle 1 teaspoon extra-virgin olive oil and 1 teaspoon honey in a light zigzag over the finished pizza. Scatter grated Parmigiano-Reggiano if desired and finish with freshly ground black pepper to taste.

Slice and serve immediately, encouraging diners to savor the contrast of warm cheesy richness, silky prosciutto and bright peppery arugula — the elements of 'The Good Life.' Repeat assembly and bake steps for the second pizza.