Pinsa Prosciutto E Funghi Recipe

Activate yeast

In a small bowl, combine warm water (420 ml) with honey (5 ml) and sprinkle the active dry yeast (3 g) on top. Let sit 5–8 minutes until foamy.

Mix flours and salt

In a large mixing bowl or stand mixer bowl, combine all-purpose flour (300 g) and tipo 00 flour (150 g). Stir in fine sea salt (9 g), keeping the salt away from where the yeast will be added initially.

Combine and knead

Make a well in the center of the flour. Pour the activated yeast mixture and extra-virgin olive oil (15 ml) into the well. Mix with a wooden spoon or use the dough hook on low speed until the dough comes together, about 3–4 minutes. Increase speed to medium and knead 6–8 minutes until smooth and slightly sticky—pinsas are wetter than pizza dough. If using a bowl, turn dough onto a lightly floured surface and knead by hand for 8–10 minutes.

First rise

Lightly oil a large clean bowl. Place the dough in the bowl, cover tightly with plastic wrap or a damp towel, and let rise at room temperature until it increases about 30%–50%, roughly 1–1.5 hours (time varies by temperature).

Cold fermentation (recommended)

After the initial rise, divide the dough into two equal pieces (for two medium pinsas) and shape each into a loose oval or ball. Place each portion in an oiled container, cover, and refrigerate for 24–48 hours for best flavor and digestibility. If short on time, proceed after the first rise.

Bring to room temp

If refrigerated, remove dough 1–2 hours before baking to come to room temperature. Lightly dust a baking tray or a piece of parchment with rice flour or regular flour to prevent sticking.

Prepare mushrooms

Heat a sauté pan over medium heat and add 15 ml extra-virgin olive oil. Add minced garlic (2 cloves) and sauté 30 seconds until fragrant. Add sliced mushrooms (200 g) and spread in an even layer. Let cook undisturbed 2–3 minutes to brown, then stir and cook another 3–4 minutes until softened and lightly caramelized. Season with 1 tsp salt and 1/2 tsp black pepper and stir in fresh thyme or oregano (1 tsp) if using. Remove from heat and allow to cool slightly.

Prepare mozzarella and prosciutto

Drain and tear or shred mozzarella (180 g) and pat dry with paper towels to remove excess moisture. Arrange prosciutto (80 g) slices on a plate; they will be added after baking so they remain tender and silky.

Preheat oven

Preheat the oven to the highest temperature possible (250–275°C / 480–525°F) with a pizza stone or heavy baking sheet inside for at least 30 minutes. If you have a convection setting, use it to help achieve a crisp exterior. Alternatively, use a pizza oven if available.

Shape pinsas

On a well-dusted surface (rice flour preferred), gently press and stretch each dough ball into an oval about 25–30 cm long and 12–15 cm wide and roughly 0.5–1 cm thick at the edges. Do not overwork; maintain some airiness. Transfer the shaped dough to a piece of parchment for easier transfer to the stone.

Assemble before baking

Drizzle a thin film of extra-virgin olive oil (about 5 ml across both pinsas) over the surface of each shaped dough. Scatter the mozzarella evenly, leaving a small border. Distribute the sautéed mushrooms evenly on top of the mozzarella. Season lightly with a pinch of salt and a few cracks of black pepper.

Bake

Slide the parchment with the assembled pinsas onto the preheated stone or baking sheet. Bake one at a time (unless oven space allows) for 7–10 minutes at high temperature, or until the crust is blistered and golden and the cheese is melted. If using a broiler for the last minute, watch carefully to avoid burning.

Finish with prosciutto & garnish

Remove the baked pinsa from the oven. Immediately drape slices of prosciutto (80 g) over the hot pinsa so the heat will slightly warm the meat but keep it tender. Scatter fresh arugula (30 g) on top if using, drizzle finishing extra-virgin olive oil (10 ml), add a light dusting of grated Parmigiano-Reggiano (15 g) and a pinch of red pepper flakes (0.25 tsp) if desired. Add lemon zest (0.5 tsp) to arugula if you like a bright note.

Rest and serve

Let the pinsa rest 2 minutes, then cut into portions. Serve warm.

Optional: If you prefer the prosciutto slightly crisp, briefly place the prosciutto on a hot pan for 10–15 seconds before placing on the pinsa. For a softer finish keep prosciutto raw as directed above.

Store any leftover pinsa in the refrigerator for up to 2 days. Reheat in a preheated oven at 200°C (400°F) on a baking sheet for 6–8 minutes to revive the crust.