The Palermo Prosciutto & Stracciatella Pizza Recipe

Mix and autolyse

In a large mixing bowl combine 1.75 cups lukewarm water (about 95–105°F/35–40°C) with the instant yeast and sugar. Stir and let sit 1 minute. Add 4.25 cups flour and 2 tsp salt. Mix until a shaggy dough forms, then add 1 tbsp olive oil and continue mixing until incorporated. Let rest, covered, 20 minutes (autolyse).

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. Alternatively knead with a stand mixer on low for 5–6 minutes.

Bulk rise and divide

Place dough in a lightly oiled bowl, cover with plastic or a damp towel, and let rise at room temperature for 1–1.5 hours or until doubled. Gently deflate, divide into two equal pieces, shape into tight balls, place in a lightly oiled container, cover, and refrigerate for at least 2 hours or up to 24 hours for better flavor. Remove from fridge 1 hour before baking to come to room temperature.

While dough rests, make the sauce. Heat 1 tsp olive oil in a small saucepan over medium-low heat. Add 1 minced garlic clove and cook 30–45 seconds until fragrant but not browned. Add 1 cup crushed San Marzano tomatoes, 1 tsp salt, 1 tsp dried oregano and 1/4 tsp crushed red pepper flakes. Simmer gently 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat oven

Place a pizza stone or heavy baking steel on the middle rack and preheat oven to its highest temperature (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven that won’t reach 500°F, preheat as high as possible and allow extra time for the stone to heat.

Shape dough

On a floured surface dusted with 1–2 tbs semolina, press one dough ball from center outward, leaving a 1/2–3/4" rim to form the crust. Stretch into a roughly 12" round using your hands or by draping over your knuckles; avoid tearing. Transfer to a pizza peel dusted with semolina or cornmeal.

Sauce and cheese

Spread about 1/2 cup of the cooled Pinello-style red sauce evenly over the dough, leaving the rim free. Scatter 1/2 cup fior di latte and 1/4 cup torn fresh mozzarella evenly over the sauce. Sprinkle evenly with 2 tbsp combined grated Parmesan and Romano (use about 1/4 cup each in total across both pizzas; for one pizza use approx 2 tbsp each).

Bake

Slide the pizza onto the preheated stone and bake 7–10 minutes until crust is blistered and golden and cheese is bubbling. If oven temperature is lower, baking may take 10–14 minutes. Rotate once halfway for even browning.

Remove pizza from oven and transfer to a cutting board. Immediately tear open 1/4–1/2 cup stracciatella and dollop/spread gently over the hot pizza so it melts slightly. Arrange 3 slices of prosciutto across the pizza. Scatter 4 fresh basil leaves whole or chiffonade on top. Drizzle lightly with 1/2 tsp extra-virgin olive oil and finish with freshly cracked black pepper to taste.

Let sit 1–2 minutes, slice into 6–8 slices, and serve hot. Repeat assembly and baking for second dough ball.