Pizza Pavarotti Recipe

Activate yeast

In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large bowl combine flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is sticky, add flour 1 tablespoon at a time.

Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1–1.5 hours, or until doubled in size.

After rise, punch down dough and divide for one 12–14-inch pizza (use whole batch for larger or multiple pizzas). Let rest 10 minutes before shaping.

Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant, taking care not to brown.

Add crushed tomatoes, oregano, salt, pepper and optional sugar. Stir, bring to a gentle simmer, then reduce heat to low and simmer 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool briefly.

Preheat your oven to the highest temperature (usually 500–550°F / 260–290°C). If using a pizza stone place it on the middle rack and preheat at least 30 minutes. If using a baking sheet, lightly oil or line with parchment.

On a lightly floured surface, stretch or roll the rested dough to a 12–14-inch round about 1/4-inch thick. Transfer to a pizza peel dusted with semolina or a prepared baking sheet.

Spread a thin, even layer of the tomato sauce over the dough, leaving a 1/2-inch border for the crust. Do not overload with sauce.

Distribute the torn or sliced fresh mozzarella evenly over the sauce in small clusters so it melts uniformly.

Bake in the preheated oven (on stone or baking sheet) for 8–12 minutes, until crust is golden and cheese bubbly and lightly golden in spots. Baking time varies by oven temperature and stone.

Remove pizza from oven. Immediately arrange slices of parma ham over the hot pizza so they warm but don’t become crisp.

Scatter rocket (arugula) evenly across the pizza, then sprinkle shaved parmesan on top.

Drizzle 1 tablespoon extra-virgin olive oil over the finished pizza, and finish with a small pinch of sea salt flakes and a grind of black pepper to taste.

Slice and serve hot. Recommended serving: cut into 6–8 slices.