Classic Italian Parma Pizza
An authentic Neapolitan-style Parma Pizza featuring a 24-hour cold-fermented thin crust, topped with fresh mozzarella, peppery arugula, delicate Parma ham, and shaved Parmesan.
Parma Pizza represents the pinnacle of Italian culinary simplicity, combining a blistered, leopard-spotted crust with high-quality cured meats and fresh greens. The contrasting textures of the warm, chewy crust against the cool, savory Parma ham and crisp arugula create a perfectly balanced gourmet experience.
Ingredients
- 250 g Italian type 00 pizza flour
- 180 g warm water
- 5 g sea salt
- 3.8 g yeast
- 15 g extra virgin olive oil
- 150 g mozzarella cheese
- 120 g Parma ham
- 50 g Parmesan cheese
- 50 g fresh arugula
- to taste fresh basil leaves
- to taste aged Italian balsamic vinegar
Instructions
- 1Activate Yeast and Mix Ingredients
Pour warm water into a large bowl to activate the yeast, then add the olive oil and Italian pizza flour.
Tip: Ensure the water is warm but not hot to avoid killing the yeast. - 2Mix into a Rough Dough
Using a wooden spatula, thoroughly combine all the ingredients inside the bowl until no dry flour remains, creating a rough and sticky dough.
Tip: Do not overmix at this stage; just ensure all flour is incorporated. - 3Knead the pizza dough
Take the rested, rough dough and knead it on your work surface for approximately 5 to 10 minutes until it becomes relatively smooth and elastic.
Tip: Keep kneading consistently until the surface of the dough tightens up and feels smooth to the touch. - 4Oil the Fermentation Bowl
Coat the interior of a bowl evenly with extra virgin olive oil before placing the kneaded dough inside for cold fermentation.
Tip: A light coating of oil prevents the dough from sticking as it expands. - 5Shape the Pizza Base
Dust a dough ball with flour and gently press the center down using your hands to create a raised outer crust edge, keeping the center thin.
Tip: Avoid pressing down on the outer rim so it can puff up nicely during baking. - 6Wash and Drain Arugula
Submerge the fresh arugula in cold water to thoroughly clean away any dirt or grit, then transfer to a salad spinner to remove all excess moisture.
Tip: Ensure the arugula is completely dry before placing it on the pizza to prevent the crust from becoming soggy. - 7Top with fresh arugula
Take the freshly baked plain pizza crust and evenly distribute the washed and completely drained fresh arugula over the melted cheese base.
Tip: Ensure the arugula is thoroughly dried after washing to prevent making the pizza soggy. - 8Drape Parma Ham
Carefully drape delicate slices of Parma ham over the bed of fresh arugula on top of the warm, freshly baked pizza base.
Tip: Add the Parma ham while the pizza is still hot so the fat slightly softens and releases its rich flavor. - 9Shave Parmesan Cheese
Use a cheese shaver or grater to distribute fresh Parmesan cheese generously over the assembled pizza right before serving.
Tip: Freshly shaved Parmesan provides a sharp salty bite that beautifully balances the rich flavors of the meat and peppery greens.
