Arugula & Prosciutto Pizza (Print Version)
# Ingredients:
→ Dough
01 -
1000 grams (7.5 cups) tipo 00 flour, plus extra for shaping
02 -
4 teaspoons fine sea salt
03 -
1/2 teaspoon active dry or instant yeast
04 -
3 cups water, plus extra if needed
→ Toppings
05 -
Crème fraîche
06 -
Fresh mozzarella, torn into pieces
07 -
Extra-virgin olive oil
08 -
Sea salt
09 -
Prosciutto slices
10 -
Fresh arugula
11 -
Lemon wedges for serving (optional)
# Instructions:
01 -
In a medium bowl, whisk together flour, salt, and yeast. Add 3 cups water and stir until well incorporated. Add more water if necessary, a tablespoon at a time - dough should be soft, not stiff. Cover with plastic wrap and let rise at room temperature in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours (timing will vary depending on room temperature).
02 -
Transfer dough to a floured work surface and gently shape into a rough ball. Divide into 6 equal portions. Working with one portion at a time, quickly shape into a ball. Dust dough with flour and set aside on work surface or a floured baking sheet. Repeat with remaining portions.
03 -
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Either proceed with recipe or transfer each ball to a plastic quart container, cover, and refrigerate for later use.
04 -
Place Baking Steel in oven and preheat to 550°F (290°C). Allow to preheat for at least 45 minutes to ensure proper temperature.
05 -
Gently stretch one dough round into a 10- to 11-inch circle. Transfer to a parchment paper-lined pizza peel. Spread a few tablespoons of crème fraîche over the surface. Scatter fresh mozzarella over top. Drizzle with olive oil and sprinkle with sea salt.
06 -
Shimmy the pizza, parchment paper and all, onto the preheated Baking Steel. Bake for 5 minutes until crust is golden and cheese is bubbly.
07 -
Remove from oven. Top with prosciutto slices and fresh arugula. Drizzle with additional olive oil and sprinkle with sea salt. Serve immediately with lemon wedges if desired.
# Notes:
01 -
This dough recipe makes 6 individual pizzas. You can refrigerate unused dough balls for up to 3 days.
02 -
For best results, use a pizza stone or Baking Steel for a crisp crust.