Once a week we have Pizza night for dinner. I love white pizza and with the addition of Prosciutto di Parma and arugula, the pizza is even better. Make your dough at least 24 hours in advance.
Casa Pizza Dough
¾ cup lukewarm water
Preheat oven to 425 degrees F. Lightly oil two pizza pans.
Preheat a pizza stone in middle rack of oven for 15 minutes.
Place a ball of dough onto the center of each pan. Use your hands to stretch, form, and flatten each ball of dough to a 12-inch round.
Brush the rolled-our pizza dough with extra-light olive oil and add half of the mozzarella and half of the asiago cheese.
Sprinkle with half of the oregano and garlic.
Place pizza pan on the bottom rack of oven and bake 5 minutes; then slide the pizza directly onto the heated stone and bake another 10 to 12 minutes.
Repeat with the second pizza and top each with a handful of arugula, half of the Prosciutto, some shaved Parmigiano and a drizzle of extra-virgin olive oil.
Makes 2 12-inch pizzas
Casa Pizza Dough
¾ cup lukewarm water
1 t active dry yeast
2 cups unbleached bread flour
1 t fine sea salt
1 t extra-light olive oil
Pour some of the lukewarm water into the bowl of an electric mixer fitted with a dough hook.
Sprinkle in yeast and let proof for 10 minutes, until the yeast is creamy and foaming.
With the mixer running, slowly add the flour alternating with the rest of the water, salt, and olive oil. Continue to mix until a ball forms, about 10 minutes.
Turn out onto a floured surface and knead for about 10 minutes, until dough is soft and not sticky. Place dough in a large bowl that has been lightly oiled. Spread a little oil on top of the dough, cover with plastic wrap and refrigerate 24 to 36 hours.
Remove from refrigerator and let bowl with dough come to room temperature before shaping. Divide into 2 balls for round 12-inch pizzas.
Preheat oven to 425 degrees F. Lightly oil two pizza pans.
Preheat a pizza stone in middle rack of oven for 15 minutes.
Extra-light olive oil
8 oz mozzarella cheese, sliced
4 oz asiago cheese, grated
1 t freeze-dried oregano
2 cloves garlic, minced
2 handfulls arugula
¼ lb. Prosciutto di Parma, thinly sliced
Parmigiano-Reggiano cheese, shaved
Extra-virgin olive oil, for finishing
Place a ball of dough onto the center of each pan. Use your hands to stretch, form, and flatten each ball of dough to a 12-inch round.
Brush the rolled-our pizza dough with extra-light olive oil and add half of the mozzarella and half of the asiago cheese.
Sprinkle with half of the oregano and garlic.
Place pizza pan on the bottom rack of oven and bake 5 minutes; then slide the pizza directly onto the heated stone and bake another 10 to 12 minutes.
Repeat with the second pizza and top each with a handful of arugula, half of the Prosciutto, some shaved Parmigiano and a drizzle of extra-virgin olive oil.
Makes 2 12-inch pizzas
This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here
