Recipe courtesy of Hunter Fieri
Prosciutto and Mozzarella Neapolitan Pizza
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- Level: Intermediate
- Total: 3 hr 15 min (includes rising time)
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 363
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 16 g
- Cholesterol
- 24 mg
- Sodium
- 794 mg
Making pizzas is one of my favorite things to do. I actually started my own mobile pizza business in high school. My prosciutto and mozzarella pizza is a perfect balance of salty, smoky, sweet and herbaceous flavors.
- Level: Intermediate
- Total: 3 hr 15 min (includes rising time)
- Active: 45 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 363
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 53 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 16 g
- Cholesterol
- 24 mg
- Sodium
- 794 mg
Ingredients
Pizza Dough:
Pizza:
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Directions
Special equipment:
a pizza peel- Preheat a wood fire oven to 600 (plus) degrees F or preheat a regular oven as high as it will go.
- In a large measuring cup with the warm water, stir in the instant yeast and sugar and let bloom for about 10 minutes.
- Using a stand mixer, combine the flour and salt in the bowl. On the slowest speed, mix the flour and salt well, then slowly begin to pour the water and yeast mixture into the flour. Continue to mix until the dough begins to form, is barely tacky and cleans the sides of the bowl.
- Remove the dough from the mixer and form into an evenly round shape. Lightly coat the inside of a large bowl with some of the olive oil, then add the dough to the bowl. Cover with plastic wrap and let proof at room temperature until the dough has risen, 1 to 2 hours.
- Cut the dough in half and shape each half into a round ball. Place the dough balls on a lightly oiled sheet tray, then cover and let sit for about 30 minutes.
- Dust a cutting board or a smooth countertop with 00 flour. Place one dough ball on the floured surface. Using your fingertips, gently press into the dough, starting in the middle and working your way up to the top and around the edges of the dough. Repeat this process as needed until the dough becomes evenly round and flat. Pick up the dough and place on top of your hands; starting in the middle, gently stretch out the dough by moving your hands in the opposite direction of each other. Do this until the dough becomes 10 to 12 inches wide.
- For the pizza: Place the pizza dough on a lightly floured pizza peel. Using a ladle or large spoon, scoop 3 to 4 ounces marinara sauce on the dough and spread evenly (edge to edge). Top with the mozzarella, prosciutto, Calabrian chiles and oregano.
- Place in the oven, constantly rotating as to not burn the crust, until the crust is golden brown and the toppings are sizzling, 1 1/2 to 2 minutes. Remove and garnish with the Parmesan and basil. Cut into 8 even slices and serve. Repeat with the remaining ingredients to make another pizza.
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