Prosciutto Thin Crust Pizza

OOOOHHHHHHHH man I am loving all the pizzas we are making! They are turning out so darn good and this one is no exception. I especially love the balsamic vinegar sweetness to help balance out the salt from the prosciutto!

Serving Size: 1 Large Pizza

Pizza Dough Ingredients

  • 250g Double (00) Zero Pizza Dough

  • 200ml Room Temperature Water

  • 7.5g Coarse Salt

  • 3g Yeast

Pizza Topping Ingredients

  • 1/2 Pack of Prosciutto, ripped into smaller pieces

  • 2 Cups Mozzarella Cheese, shredded

  • 1 Cup Parmesan Cheese, shredded

  • 1 Cup Arugula

  • 1/4 Cup Corn Meal

  • 3-4 Tsp. EVOO Garlic Oil

  • 3-4 Tsp. EVOO Balsamic Oil

  • 2 Tsp. Red Pepper Flakes

  • 2 Tsp. Oregano

  • 1 Tsp. Garlic Powder

Pizza Dough Directions

  • Add yeast to room temperature water and let bloom (may need to add 1 tsp of Sugar if you are unsure if the yeast is active).

  • Combine flour, salt and yeasty water together in stand mixer.

  • As soon as the dough is all incorporated, stop the stand mixer and let it rest for 30 minutes. Turn stand mixer back on for 7-10 minutes.

  • With no flour on the counter, form dough into a perfect ball ensuring the pinch at the bottom is rolled out. Put ball and cover in fridge for up to 3 days. When you are ready to use the dough portion out as desired and let the doughballs sit under damp towel at room temp for 30 minutes. Ratio to follow is 100% flour to 3% salt to 1% yeast. No sugar added unless you want quick/warm fermentation or you need to check if yeast is still good. You will need a little flour when you are ready to form the dough.

  • Pre-heat the oven to 415F degrees. Sprinkle a large pizza pan with corn meal and form the dough then lay it out on top.

  • Slightly form a little crust . Brush the dough with the Garlic olive oil, add a little more if needed but you don’t want too much. Season with a little garlic powder too. Top with the mozzarella cheese and the majority of the parmesan cheese.

  • Season the crust with oregano. Bake for 10 minutes then BROIL on LO for 5 minutes.

  • Remove the pizza from the oven and top with the prosciutto then return to the oven.

  • Continue on broil LO for 3 minutes, remove again and sprinkle the remaining parmesan cheese (and the arugula at this point if you want it a little cooked if not wait until after).

  • Broil on LO another 2-3 minutes then remove. Add the arugula now if you haven’t already.

  • Using a pizza cutter, cut into slices then drizzle with the balsamic oil as desired.

Main DishesJessica DeRaaf