Authentic Parma Ham
Arugula Pizza (Prosciutto e Rucola)
Master the art of Italian pizza at home with this foolproof no-knead crust, topped with melted mozzarella, savory Parma ham, and fresh arugula.
The combination of Parma ham and fresh arugula, often known as Pizza Prosciutto e Rucola, is a staple of Italian pizzerias. By adding the delicate, savory prosciutto and peppery greens after the pizza comes out of the oven, the ingredients retain their distinct textures and fresh flavors without wilting or becoming overly salty. This recipe utilizes a cold fermentation technique to build complex flavor and a perfectly chewy, airy crust without requiring heavy kneading.
Ingredients
- 360 g high-gluten flour
- 250 g water
- 6 g salt
- 2.5 g dry yeast
- 20 g olive oil
- to taste Italian tomato pizza sauce
- to taste fresh white mozzarella cheese
- to taste fresh arugula
- to taste Parma ham (prosciutto)
- to taste grated Parmesan cheese
- optional parsley
Instructions
- 1Activate the yeast
Begin by preparing the wet ingredients for your no-knead pizza dough. Measure out 250g of water into a glass measuring cup, then add 2.5g of dry yeast. Let it sit briefly to dissolve and activate before mixing it with the flour.
Tip: Using lukewarm water can help the yeast activate faster, but room temperature or cool water is perfectly fine for a cold fermentation process. - 2Combine wet and dry ingredients
Pour the yeast water mixture along with the olive oil into a large glass bowl containing the dry high-gluten flour and salt. Stir the mixture thoroughly until there is no dry flour remaining, then cover and refrigerate for 40 minutes.
Tip: Using cold water and refrigerating the dough right after mixing helps develop the gluten network without the need for heavy kneading. - 3Mix into a rough dough
Use a silicone spatula to gently stir the wet and dry ingredients together. Continue mixing until all the dry flour is absorbed and a rough, shaggy dough begins to form. Once combined, cover the bowl and place it in the refrigerator to rest for 40 minutes.
Tip: Do not overmix at this stage; you just want to ensure there are no dry spots of flour remaining. - 4Stretch and fold the dough
After the dough has rested, remove it from the fridge. Wet your hands slightly, grab an edge of the dough, stretch it upwards, and fold it over the center. Repeat this around the bowl to form a smooth ball. Cover and rest for another 40 minutes, then perform one more stretch and fold.
Tip: Stretching and folding develops the gluten structure without the need for heavy, labor-intensive kneading. - 5Shape the pizza crust
Once the dough has cold fermented in the fridge overnight and grown to 1.5 times its original size, divide it into two portions and let it cold ferment again. Take one portion and gently stretch it vertically, letting gravity help pull it into a flat, thin pizza crust.
Tip: Dust your hands and the work surface with a little flour or semolina to prevent the hydrated dough from sticking while shaping. - 6Add the pizza sauce
Lay your stretched dough flat on your preparation surface. Spoon an authentic Italian tomato pizza sauce into the center and use the back of a metal spoon to spread it outward in a circular, spiral motion, leaving a small border for the crust.
Tip: Dont overload the crust with sauce; a thin, even layer prevents the dough from becoming soggy during the high-temperature bake. - 7Add the mozzarella cheese
After spreading a generous layer of Italian pizza sauce evenly across the stretched dough, arrange thick slices of fresh white mozzarella cheese on top. Space the slices out slightly so they can melt and cover the pizza beautifully in the oven.
Tip: Fresh mozzarella holds a lot of moisture; you can gently pat it dry with a paper towel before placing it on the dough to prevent the crust from becoming soggy. - 8Bake the pizza
Using a metal pizza peel, carefully slide the uncooked, assembled pizza into a preheated electric pizza oven. Bake at a high temperature for about 2 minutes until the crust is blistered and crispy on the outside, and the cheese is perfectly melted and bubbling.
Tip: Make sure your oven and baking surface are fully preheated to the maximum temperature to achieve that signature authentic Italian thin and crispy crust. - 9Top with arugula and Parma ham
Once the pizza is baked and freshly out of the oven, immediately top the hot crust with a generous handful of fresh green arugula. Layer folded, delicate slices of savory Parma ham over the greens.
Tip: Always add the arugula and Parma ham after the pizza comes out of the oven so the greens stay crisp and the ham retains its delicate texture.
