Pizza with tomato, stracciatella, prosciutto crudo, arugula and cherry tomatoes, with a pot of Michelangelo Stracciatella di Burrata

Recipe

Pizza with Stracciatella, Prosciutto, and Arugula

Name: Pizza with Stracciatella, Prosciutto, and Arugula
Yield: 2 large pizzas
Ingredients: 500 g type 0 flour; 325 ml water; 3 g fresh yeast (or 1 g dry yeast); 10 g salt; 10 g extra virgin olive oil; 200 g stracciatella; 120 g prosciutto crudo; Fresh arugula; Extra virgin olive oil

A long-rising homemade dough, baked very hot and topped with stracciatella, prosciutto crudo and fresh arugula.

Makes: 2 large pizzas

Made with Burrata Stracciatella

Ingredients

Dough

500 g type 0 flour
325 ml water
3 g fresh yeast (or 1 g dry yeast)
10 g salt
10 g extra virgin olive oil

Topping

200 g stracciatella
120 g prosciutto crudo
Fresh arugula
Extra virgin olive oil

Preparation

Dough Dissolve yeast in water, add flour, then salt and oil. Knead 10–15 min until smooth and elastic.
Fermentation Rise 2 h, divide into 2 balls, refrigerate 12–24 h. Bring to room temp 2 h before use.
Shaping Stretch by hand on floured surface, leaving thicker edges.
Baking Bake at 250 °C on a hot tray for 6–8 min with only tomato.
Finish Add stracciatella, prosciutto, arugula, and olive oil.