Vora Pizzetta Recipe
house-made 00 pizza dough, grilled peach, prosciutto, whipped balsamic mascarpone, fresh mozzarella, fresh basil
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (about 110°F) with the active dry yeast and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dough
In a large mixing bowl, combine the 00 flour and salt. Create a well in the center, then add the activated yeast mixture and olive oil. Mix until a dough begins to form.
- 3
Knead Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Place in a lightly greased bowl, cover, and let rise in a warm place for 1-2 hours or until doubled in size.
Topping Preparation
- 4
- 5
Make Whipped Balsamic Mascarpone
In a bowl, combine the mascarpone cheese and balsamic vinegar. Use a whisk or electric mixer to whip until smooth and creamy. Set aside.
- 6
Prepare Fresh Mozzarella
Tear or slice the fresh mozzarella into small pieces or slices for easy distribution on the pizza.
Pizza Assembly and Cooking
- 7
Preheat Oven
Preheat your oven to the highest setting (usually around 475°F or 250°C) and place a pizza stone or baking sheet inside to heat up.
- 8
Shape Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Divide the dough into two equal portions. Roll or stretch each portion into a round pizza shape, about 10-12 inches in diameter.
- 9
Add Toppings
Spread a layer of whipped balsamic mascarpone over the pizza base. Distribute the grilled peach slices evenly over the top, followed by the prosciutto and fresh mozzarella.
- 10
Bake Pizza
Carefully transfer the pizza onto the preheated pizza stone or baking sheet. Bake for 10-12 minutes or until the crust is golden brown and the cheese is bubbly.
- 11
Garnish and Serve
Remove the pizza from the oven and immediately sprinkle fresh basil leaves on top. Allow to cool for a few minutes before slicing and serving.
