Stella Pizza Recipe

Bloom yeast

Combine warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, combine flour and salt. Make a well, add yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 7–8 minutes until smooth and elastic (or 5–6 minutes in a stand mixer with dough hook). Add small dustings of flour if too sticky but keep dough slightly tacky for a crisp crust.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place 1–1.5 hours, until doubled in size.

Divide and rest

Punch down dough, divide into two equal portions for two 10–12" pizzas (or leave whole for one large). Shape into tight balls, cover and rest 20–30 minutes to relax the gluten before shaping.

Prepare tomatoes

While dough rises, core and coarsely chop the tomatoes. In a bowl, combine chopped tomatoes, minced garlic, 1 tablespoon extra-virgin olive oil, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let sit 15–30 minutes to macerate. If a smoother sauce is desired, pulse 3–4 times in a food processor—do not overblend; leave some texture.

Prepare mozzarella and olives

Slice or tear fresh mozzarella into 1/4" pieces or small balls (bocconcini). Halve pitted black olives and set aside.

Preheat oven and baking surface

Place pizza stone or inverted heavy baking sheet on center rack. Preheat oven to highest temperature (500–550°F / 260–290°C) for at least 45 minutes so the stone is thoroughly heated. If using a pizza steel, same procedure.

Shape crust

On a lightly floured surface or parchment dusted with cornmeal/semolina, flatten one rested dough ball with fingertips, then stretch from center out into a roughly 10–12" circle leaving a slightly thicker 1/2" rim. Avoid pressing out all the air to keep edge crisp and slightly chewy.

Assemble and bake

Brush the dough lightly with remaining 1 tablespoon olive oil (especially around the rim). Spoon a thin, even layer of the tomato mixture over the base—use about 3/4 cup per 10–12" pizza, leaving the rim clear. Scatter mozzarella pieces evenly and distribute halved olives. Transfer pizza to the preheated stone/sheet using a peel or slide on parchment. Bake 7–10 minutes, rotating once, until crust is blistered and golden and cheese is melted and bubbling.

Finish with prosciutto and arugula

Remove pizza from oven and immediately drape 3 slices of Prosciutto di Parma over the hot pizza so it warms but does not crisp fully. Toss arugula with the juice of 1/2 lemon, 1 tablespoon extra-virgin olive oil, a pinch of salt and remaining black pepper. Pile dressed arugula over the pizza, sprinkle optional grated Parmesan, and briefly grind more black pepper to taste.

Serve

Slice and serve hot so crust remains crisp and toppings are fresh. Repeat assembly and bake with remaining dough ball for second pizza.