Dough Pulled Prosciutto Pizza
- Pizza Dough:
- 1 cup pizzeria flour or blend 50/50 bread flour and all-purpose flour (recommended:
- Caputo OO Pizzeria Flour or blend 50/50 King Arthur bread and all-purpose flour)
- 1/3 cup plus 4 tablespoons filtered water
- Sea salt
- 3/4 tablespoon dry active yeast* See Cook's Note
- *Cook's Note: Fresh yeast is preferable; follow package conversions if you can get it.
- Pulled Prosciutto:
- 1 (2-pound) prosciutto, skin on shank end from the deli (recommended: Prosciutto di San Daniele)
- 2 carrots, coarsely chopped
- 2 celery stalks, cleaned and coarsely chopped
- 2 yellow onions, coarsely chopped
- 1/4 cup cloves garlic, peeled and left whole
- 1 gallon water
- Melted Leeks:
- 1 leek, trimmed
- 5 tablespoons unsalted butter
- 1/2 cup white wine (recommended: Amaise)
- 1 cup heavy cream
- Salt and freshly ground black pepper
- Balsamic Caramelized Onions:
- 1 red onion, peeled
- 2 tablespoons olive oil
- 1 tablespoon granulated sugar
- 1/4 cup water
- 1 cup balsamic vinegar
- Rosemary-Marinated Salt-Cured Black Olives:
- 1/4 cup salt-cured black olives
- 1 cup extra-virgin olive oil
- 1 sprig fresh rosemary
- 2 ounces grated fontina cheese
- Grated Parmiagano-Reggiano cheese, as needed
For the dough: Mound the flour on a work surface and form a well in the center. Warm the filtered water to 90 degrees, dissolve the yeast and set aside for 15 minutes.
Add 1/2 teaspoon salt to the well along with half the yeast mixture. Working from the center outward, pull the sides of the well into the center until all the flour is incorporated (the mixture will be sticky). Continue to mix the dough and add the remaining yeast in increments until all the yeast mixture is incorporated. Knead the dough until it is elastic, silky and no longer sticky. Add pinches of flour if necessary to reduce the stickiness but do not add too much or the dough will be dry. Knead the dough for 15 minutes.
Shape the dough into a ball and put the dough in a bowl covered with a damp cloth. Let the dough rise at room temperature for 1 hour. Punch down the dough, press out most of the air and shape back into a ball. Let the dough rise for an additional 3 hours. Punch down the dough, form into a ball and refrigerate for 24 to 36 hours to "retard" on a sheet tray covered with plastic wrap. When ready, let the dough warm to room temperature for at least 30 minutes before using.
For the pulled prosciutto: Add the prosciutto end, carrots, onion, celery and garlic to a stockpot and cover with cold water. Bring to a boil, reduce the heat and simmer for 2 hours. Allow the prosciutto to cool in the liquid for 1 hour. Remove the prosciutto, it should be fork tender. Pull the pork for service, discard half the outer skin and mix the rest in with the pulled prosciutto.
For the melted leeks: Cut the tops off the leeks to the tender part of the leek. Cut the leeks in half, top to bottom. Rinse the leeks well in cool water to remove all the dirt. Cut the leeks into 1/4-inch half moons. Saute the leeks on medium heat in a large saucepot with the butter. Cook the leeks until very tender, 30 to 40 minutes, stirring as needed. When the leeks are dry, deglaze with the wine. Reduce the wine until almost dry, and then add the cream. Reduce the cream until almost dry. Season with salt and pepper. Allow to cool before adding to the pizza.
For the caramelized onions: Slice the onion about 1/4-inch thick. Heat a large saute pan on medium-high heat. Coat the bottom of a pan with oil. Add the onions and stir to coat in oil. Add salt and the sugar. Saute the onions for 10 to 15 minutes. When the onions begin to brown, add the water and cook until evaporated, stirring occasionally. Add the balsamic vinegar and reduce until the onions lose their crunch and the pan is dry. Allow to cool before topping the pizza.
For the cured black olives: In a large stockpot, bring 1 gallon of water to a boil. Add the olives to a strainer and dip 5 to 6 times in the boiling water to remove the excess salt. Meanwhile, heat the extra-virgin olive oil on medium heat in a saucepan. Add the fresh rosemary and heat in the oil until just fragrant. Remove the pan from the heat and add the olives to the rosemary oil. Allow to cool at room temperature to marinate. Marinate the olives overnight to pick up the rosemary flavor.
For the pizza: Place a pizza stone in the oven and preheat to 550 degrees F. Let it heat for at least 30 minutes.
Form the dough into a 12-inch disk with plenty of bench flour (make sure the dough is the same thickness throughout, especially the center). Place on a pizza peel dusted with flour and spread the melted leeks onto the dough evenly, leaving a 1-inch border around the outside.
Evenly spread 2 ounces grated fontina cheese, 3 ounces pulled prosciutto and about 1 ounce caramelized onions over the pizza. Scatter 8 rosemary-marinated salt-cured olives. Sprinkle with a little Parmigiano-Reggiano. Slide the pizza onto the hot stone and bake until the cheese melts and the crust starts to char, 3 to 5 minutes. Remove the pizza from the oven and slice into 6 pieces. Serve immediately.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Doug Horn, owner Dough Pizzeria Napoletana, San Antonio, TX
Recipe courtesy of Emeril Lagasse