The art of pizza-making reaches new heights with a timeless combination: mozzarella, prosciutto, cherry tomatoes, and aromatic herbs, harmonized into a single, irresistible creation. Begin with a golden crust, slathered in vibrant tomato sauce, its tangy depth balanced by the creamy richness of fresh mozzarella slices. Prosciutto, with its salty, air-dried elegance, is scattered over the top, while halved cherry tomatoes add bursts of sweetness and color. A light sprinkle of grated cheese—perhaps Parmesan or pecorino—elevates the savory profile, while a pinch of red pepper flakes introduces a subtle heat. Dried oregano ties it all together, its earthy notes perfuming the dough as it bakes.
Which Flour Is Best for Pizza Dough?
Choosing the right flour is key to making great pizza dough. The best flour depends on the texture and style you want.
– For a classic Neapolitan-style pizza, “00” flour is ideal. It’s finely milled and has moderate protein content, giving a soft yet stretchy dough that crisps beautifully.
– If you prefer a chewier, more rustic crust, bread flour is a popular choice. Its higher protein level helps develop more gluten, which creates that desirable chewiness and strength in the dough.
– All-purpose flour can work too, especially for beginners or quicker recipes, but it offers less structure and chewiness than bread or 00 flour. Some pizza makers also mix different flours to balance texture and flavor.
– Ultimately, experiment with flour types to find your perfect crust—because pizza dough is as much an art as a science!
Mozzarella Pizza with Prosciutto & Cherry Tomatoes: A Homemade Delight for Four
Description
The art of pizza-making reaches new heights with a timeless combination: mozzarella, prosciutto, cherry tomatoes, and aromatic herbs, harmonized into a single, irresistible creation. Begin with a golden crust, slathered in vibrant tomato sauce, its tangy depth balanced by the creamy richness of fresh mozzarella slices. Prosciutto, with its salty, air-dried elegance, is scattered over the top, while halved cherry tomatoes add bursts of sweetness and color. A light sprinkle of grated cheese—perhaps Parmesan or pecorino—elevates the savory profile, while a pinch of red pepper flakes introduces a subtle heat. Dried oregano ties it all together, its earthy notes perfuming the dough as it bakes.
Which Flour Is Best for Pizza Dough?
Choosing the right flour is key to making great pizza dough. The best flour depends on the texture and style you want.
- For a classic Neapolitan-style pizza, “00” flour is ideal. It’s finely milled and has moderate protein content, giving a soft yet stretchy dough that crisps beautifully.
- If you prefer a chewier, more rustic crust, bread flour is a popular choice. Its higher protein level helps develop more gluten, which creates that desirable chewiness and strength in the dough.
- All-purpose flour can work too, especially for beginners or quicker recipes, but it offers less structure and chewiness than bread or 00 flour. Some pizza makers also mix different flours to balance texture and flavor.
- Ultimately, experiment with flour types to find your perfect crust—because pizza dough is as much an art as a science!
Homemade Dough (makes 4 individual 8-inch pizzas):
Toppings:
Preparation:
-
- Preheat to 500°F (260°C) with a pizza stone or heavy baking sheet inside if available. If oven can’t reach 500°F, preheat to highest setting.
In a large bowl, dissolve sugar and salt in warm water. Add fresh yeast and let it dissolve (wait 5–10 min until foamy). Whisk in flour and olive oil.
- Knead until the dough comes together and you have a soft, pliable dough which is not sticky to touch. Add more flour/water as required to reach, then knead 8–10 min by hand (or 5–6 min in mixer) until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Lightly dust a work surface with flour, then use a bowl scraper to scrape the dough on top. Divide it into 4 equal pieces.
Shape each into a round, transfer the dough balls to a lightly floured sheet pan, dust with more flour and cover with plastic wrap and let rest 10–15 min.
- Stretch/roll each ball round. Spread ~3–4 tbsp tomato sauce per pizza, leaving a small rim.
Distribute fresh mozzarella across each pizza, scatter halved cherry tomatoes per pizza, dried oreganoand sprinkle about grated Parmesan.
- Drizzle lightly with olive oil (about 1/2 tsp per pizza). Season lightly with pepper (go easy on salt because prosciutto and cheese are salty).
- Bake one pizza at a time on the preheated stone or inverted baking sheet for 7–10 minutes, until crust is blistered and cheese bubbly and lightly browned.
- Remove pizza, add(one or two slices) prosciutto per pizza (you may lay prosciutto on before baking if you prefer it crispier), extra drizzle of olive oil if desired, slice and serve.
This recipe celebrates the union of creamy, salty, and sweet—a perfect balance of flavors. Adjust toppings as desired, and pair with a green salad for a fresh, wholesome meal!Bon appétit!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 700kcal
- % Daily Value *
- Total Carbohydrate 70g24%
- Protein 30g60%
- Vitamin C 20 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
