For the pizza dough: Combine the sugar, oil, yeast and 2 cups cold water in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until foamy, about 10 minutes.
Mix the two types of flour and salt in a bowl. With the motor running, slowly add the flour mixture to the yeast mixture. Keep mixing until a smooth, elastic dough forms, about 10 minutes.
Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour.
Divide the dough into four 12-ounce pieces and shape into balls. Transfer the balls to a lightly greased 9-by-13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 24 hours (see Cook's Note).
For the pizza: Place a pizza stone under the oven broiler. Preheat the broiler for 30 minutes.
Working in batches, dust a ball of dough heavily with semolina flour. Using your fingertips, press the dough from the center out into a 10-inch circle about 1/4-inch thick, leaving a 1-inch thick crust around the edges.
Hold the dough straight up, and with your fingertips circling the crust, let the dough naturally fall. Slide your fingers around the crust in a circular motion (like you would turn a steering wheel), until the dough in the center is stretched to about 1/8-inch thick. Repeat with the remaining dough balls. Transfer the dough to a semolina-dusted pizza peel.
Spread each pizza with about 20 leaves fresh basil, then layer on 10 cherry tomato halves and break 2 burrata on top of each pizza and spread it on. Drizzle with oil.
Slide a pizza onto the stone and broil until the cheese melts and the crust is puffed and charred in spots, 3 to 4 minutes. Repeat for the remaining pizzas. Top hot pizzas with 4 slices prosciutto and serve hot. Enjoy!
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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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Keste Pizza and Vino, New York, NY
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