June 3, 2024 Tristan Hudales

PIZZA PROSCIUTTO

Equipment Needed:

Ingredients:

For the Dough:

480 grams of lukewarm water
750 grams of bread flour
1 tablespoon (15 grams) active dried yeast / 10 grams instant dried yeast / 30 grams fresh yeast
1 tablespoon (18 grams) fine sea salt
20 grams of extra-virgin olive oil
100 grams of semolina or rice flour, for dusting

For the Toppings:

Post bake:

Instructions for 5 Dough Balls:

1. Prepare the Dough:

In a large bowl, add half the remaining flour and the yeast mixture and mix well.
Then add the salt and remaining flour.
Dump the mixture onto a lightly floured surface and knead for 8 to 10 minutes.
Drizzle the bottom of the bowl with olive oil, place the dough back into the bowl, and dash a bit more olive oil on top.

2. Let the Dough Rise:

Cover the bowl with a dishcloth and set it in the sun or another warm place for 20 to 30 minutes, or until the dough has doubled in size — whichever comes first.

3. Divide the Dough:

Divide the bulk-proofed dough into five 250-gram or four 330-gram pieces.
Ball up the dough, ensuring the tops of the balls are smooth.
Brush each ball with olive oil or warm water, cover it with a dishcloth, and rest in a warm place for 15 to 20 minutes, or until doubled in size.

Preheat Your Oven:

Preheat your Glowen Raptor or Dragon pizza oven to 450°C (842°F). Measure the temperature at the middle of the stone using a Glowen IR thermometer.

Prepare the pizza:

Open your pizza dough on wooden peel
Spread EVOO all over the pizza and leave 1inch for the crust
Put mozzarella on the oiled dough
Slide in the pizza on a wooden peel into preheated oven and bake it evenly until you think its finished (usually golden brown with bubbly mozzarella)
Wait few min so pizza cools down and put freshly cut prosciutto on the pizza
You put juicy burrata on the middle of the pizza as the crown jewel and open it by cutting across the middle.