2 tablespoons sugar
1 tablespoon extra-virgin olive oil, plus more for greasing
1/2 teaspoon active dry yeast
3.55 cups pizza flour, preferably Caputo Nuvola Super
3.55 cups soft wheat flour, preferably Caputo Type 1
10 teaspoons kosher salt
Fine semolina, for dusting
80 leaves fresh basil
20 grape tomatoes, halved
8 truffle burrata, preferably Belgioioso
Olive oil, for drizzling
16 slices prosciutto di Parma
The 24-hour resting period is essential to retard the formation of gluten, resulting in the signature Neapolitan chewy, puffed pizza crust.
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