Italian Neapolitan Prosciutto Pizza

Experience the authentic taste of Naples with this wood-fired pizza, topped with premium prosciutto di Parma, fresh arugula, and savory shavings of parmesan.

Ingredients

• 500 g imported Italian pizza flour
• 325 ml warm water
• 10 g sea salt
• 3 g active dry yeast
• 150 ml Italian tomato sauce
• 200 g fresh mozzarella cheese
• 100 g prosciutto di Parma
• 50 g fresh arugula
• 30 g aged parmesan cheese
• 2 tbsp extra virgin olive oil
• optional fresh basil leaves

Instructions

1. 1Flour the dough

   

   Take the pizza dough and coat it thoroughly in high-quality imported Italian flour. This prevents sticking and ensures a smooth, even texture during the stretching process.

   Tip: Ensure the dough is evenly coated for a uniform crust texture.
2. 2Stretch the dough

   

   Place the floured dough on a marble surface. Press down firmly into the center of the ball and gently stretch the dough outwards to begin forming the pizza base.

   Tip: Use your fingertips to press from the center, leaving the edges slightly thicker for a better crust rise.
3. 3Spin the base

   

   Once the dough is sufficiently stretched, pick it up and give the pizza base a gentle spin. This helps achieve a uniform thickness and perfectly round shape.

   Tip: Keep the movement fluid and light to avoid tearing the delicate dough.
4. 4Add fresh basil

   

   Take fresh, aromatic basil leaves and distribute them evenly across the surface of the raw pizza dough base.

   Tip: Arrange the leaves so they are well-spaced for an even distribution of flavor.
5. 5Apply sauce and tomatoes

   

   Spread a layer of authentic Italian tomato sauce over the dough, then carefully arrange slices of fresh premium tomatoes on top.

   Tip: Avoid spreading the sauce too close to the very edge to keep the crust light.
6. 6Add mozzarella

   

   Take the mozzarella cheese and scatter it evenly over the tomato and sauce base to ensure every slice has plenty of melted cheese.

   Tip: Use fresh mozzarella for the best melting properties and flavor.
7. 7Bake the pizza

   

   Place the assembled pizza into the wood-fired oven using a pizza peel. Bake the pizza at 360 degrees for approximately one and a half minutes, ensuring you rotate it constantly to achieve an even bake and the perfect char on the crust.

   Tip: Keep a close watch while rotating to ensure the edges dont burn, as wood-fired ovens can be very hot.
8. 8Slice the pizza

   

   Once the pizza is baked to perfection, carefully remove it from the oven. Place it on a marble counter and use a pizza cutter wheel to slice the pizza evenly into portions.

   Tip: Use a firm, rolling motion with the pizza cutter to ensure clean slices without dragging the toppings.
9. 9Add fresh arugula

   

   After slicing, immediately top the hot pizza with a generous handful of fresh arugula leaves. The residual heat from the pizza will slightly wilt the leaves, enhancing their flavor.

   Tip: Ensure the arugula is washed and completely dry before adding to prevent a soggy pizza base.
10. 10Add prosciutto ham

    

    Layer thin, delicate slices of premium prosciutto ham over the bed of arugula. The saltiness of the ham pairs perfectly with the peppery arugula.

    Tip: Drape the prosciutto ribbons loosely to add volume and a beautiful presentation to the pizza.
11. 11Garnish with parmesan

    

    Finish the assembly by sprinkling freshly grated parmesan cheese over the prosciutto and arugula. This adds a nutty, savory depth to the final dish.

    Tip: Use high-quality aged parmesan for the best flavor impact.

Storage Instructions

Burn It Off

Frequently Asked Questions