Margherita Pizza with Prosciutto Recipe

No sauce required!

Makes 3 doughs                                                                           Make 1 dough

1 1/2 cups warm water                                                              5 ozs warm water                                         

4 cups of pizza flour                                                                    1 ½ cups flour

2 teaspoons of salt                                                                      ¾ teaspoon salt

¼ cup olive oil                                                                               1 oz oil

1 1/2 package of pizza yeast                                                     ½ package of pizza yeast

18 ozs grated mozzarella cheese                                             6 ozs grated mozzarella cheese

30 ozs of grape tomatoes halved                                            10 ozs grape tomatoes halved

24 ozs Prosciutto                                                                          8 slices Prosciutto

Directions:

·        Add yeast to water, stir and let sit for 5 minutes. Meanwhile in a standing mixer, add the flour & salt. Once the water/yeast mix is done, pour it into the flour mixture and add the olive oil. Turn on mixer with the kneading attachment and knead until the dough scrapes the sides of the bowl.  Knead the dough in the mixer for 8 minutes.

·        Drizzle some oil into a Ziplock bag; close and mix the oil all around the bag to coat all sides. Put kneaded dough into the bag, re zip and refrigerate for at least 4 hours.

·        Remove from bag and divide into 3, 12 ozs dough.  Put two of the 3 doughs in two separate Ziplock bags and freeze until you are ready for pizza again. (When you are, simply remove from the freezer the day before and let though in the fridge).

·        Place Pizza stone in a 500-degree oven for 30 minutes.

·        Turn the BBQ on 10 minutes before putting the stone in the oven, pre-heating to 700F.

·        Prep Pizza (prepare all toppings before rolling out dough on Pizza board 5 minutes before BBQ is ready. 

o   Use semolina to keep dough from not sticking.

o   Roll dough on the large wooden spatula until it covers it

o   Fork dough to avoid bubbles. No oil or salt is necessary.

o   Top with mozzarella.

·        Make sure the dough will slide off easily from the wooden spatula

·        Once the BBQ hits 700F, place pizza on stone

·        Open the BBQ sparingly as the temp will drop fast

·        Using steak spatula lift pizza to check for doneness.

·        Remove pizza with wooden spatula, top with grape tomatoes and prosciutto.

One 1/3 of the dough makes a pizza for 2.