Recipe courtesy of Forno Rosso Pizzeria & Catering

Nakenna Special Pizza

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  • Level: Intermediate
  • Total: 3 hr 15 min (includes rising time)
  • Active: 1 hr 5 min
  • Yield: two 10-inch pizzas


Pizza Dough:

San Marzano Crushed Tomato Sauce:


  1. Preheat the oven to 500 degrees F.
  2. On a floured surface, press out Pizza Dough balls. After dough is pressed out flat, begin stretching by hand to desired size and thickness. Place on baking sheet or preheated pizza stone. Spread San Marzano Crushed Tomato Sauce on the dough, leaving 1/2 inch all the way around free from sauce. Put basil on first (making sure to lay other ingredients over it so basil does not burn in the oven), then prosciutto, onions and cheese. Sprinkle with Italian seasoning. Bake for at least 10 minutes, or until pizza dough edges look browned and mozzarella has some browned spots. (Best results will be achieved by using a pizza stone that is placed in the oven at least 15 minutes before placing dough on it. Pizza can then be built directly on the pizza stone.)

Pizza Dough:

  1. In a small cup, combine 2 tablespoons of the water and the yeast and stir until the yeast is dissolved. Set aside for about 10 minutes. In a mixer with a dough hook, combine the flour and yeast mixture and mix until incorporated. Add the salt and the remaining water. Mix until dough feels and looks smooth. You may have to add a bit more flour or water to achieve this consistency; do this in very small increments, like 1 teaspoon of either flour or water at a time. Let each incorporate and check for desired consistency. When the dough is smooth, and the bowl is free from dry flour, add the oil. Mix until well incorporated. With slightly oiled hands, remove the dough, divide into 2 balls and wrap in plastic wrap. Let rest in the fridge anywhere from 2 hours to 4 days.

San Marzano Crushed Tomato Sauce:

Yield: about 3 1/2 cups
  1. Put tomatoes in a medium bowl with the salt and basil leaves. With an immersion blender, blend until basil is well incorporated and tomatoes are completely crushed.

Cook’s Note

A rolling pin is not recommended for use with the pizza dough. Pressing and stretching by hand will yield a better product. Seven-ounce dough balls make about a 10-inch pizza. Ideal dough will be achieved by letting the dough rest in the fridge for at least 24 to 48 hours before forming and baking.