Gourmet Parma Ham
Burrata Pizza
Elevate your pizza night with this sophisticated combination of salty Parma ham, peppery arugula, and a luxurious, creamy burrata cheese centerpiece.
This pizza is a masterclass in balancing textures and temperatures. By adding the delicate burrata and fresh ham after the crust has reached a golden crisp, you ensure that the creamy interior of the cheese and the silken quality of the ham are perfectly preserved. It is a vibrant, contemporary take on Italian flatbread that celebrates high-quality ingredients.
Ingredients
- 500 g all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp active dry yeast
- 300 ml warm water
- 2 tbsp extra virgin olive oil
- 200 g shredded mozzarella cheese
- 50 g parmesan cheese
- 1 tsp dried oregano
- 100 g Parma ham
- 50 g fresh arugula
- 1 ball burrata cheese
- to taste extra virgin olive oil for drizzling
Instructions
- 1Combine Dry Ingredients
Add the flour, salt, sugar, and active dry yeast into the bowl of a stand mixer. Mix these ingredients briefly to ensure they are evenly distributed before adding any liquids.
Tip: Make sure your yeast is fresh to ensure a good rise. - 2Add Water
With the stand mixer running on a low speed, slowly pour the water into the dry flour mixture. Continue to mix until the ingredients begin to come together into a shaggy dough.
Tip: Add water gradually to control the hydration of your dough. - 3Add Olive Oil
Once the dough has come together, drizzle a small amount of olive oil into the mixer bowl. The oil helps to tenderize the dough and add flavor.
Tip: Use a high-quality extra virgin olive oil for the best flavor. - 4Knead the Dough
Continue kneading the dough using the stand mixer hook until it becomes elastic, smooth, and pulls away cleanly from the sides of the bowl.
Tip: The dough should pass the windowpane test when it is fully kneaded. - 5Shape the Dough
After the initial overnight fermentation, remove the dough from the container. Fold it a few times on a floured surface and shape it into a smooth, round ball.
Tip: Be gentle while shaping to preserve the air bubbles created during fermentation. - 6Stretch the Pizza
Place the proofed dough ball onto a floured tray or surface. Gently stretch it outward from the center by hand until it reaches the desired size and thickness for your pizza base.
Tip: Use your fingertips to push air toward the edges for a nice, airy crust.
