Pizza with Prosciutto
and Sheep-Milk
Cheese
ACTIVE 45 MIN; TOTAL 2 HR
30 MIN; MAKES FOUR 10-INCH
PIZZAS
The secret to achieving a
perfect, cracker-like crust is
to preheat your pizza stone
for at least 30 minutes before
baking your pie.
DOUGH
1 cup lukewarm water
1 1 / 4 -oz. pkg. active dry
yeast
(^1) / 2 tsp. sugar
3 cups (1 lb.) 00 fl our (see
Note p. 49), plus more
for dusting
1 Tbsp. kosher salt
Extra-virgin olive oil
Cornmeal, for dusting
SAUCE
1 cup canned diced
tomatoes
1 Tbsp. extra-virgin
olive oil
Kosher salt and pepper
8 oz. semisoft sheep-milk
cheese, torn in bite-size
pieces
6 oz. thinly sliced
prosciutto
Baby arugula, for
garnish
- Make the dough In a small
bowl, whisk water with yeast
and sugar. Let stand until
foamy, 10 minutes. In a large
bowl, whisk 3 cups of flour
with salt. Stir in yeast mixture
and 1 tablespoon oil until a
dough forms. Turn dough out
onto a lightly floured work
surface and knead until
smooth. Lightly oil a large
bowl; transfer dough to it.
Cover and let stand in a warm
place until doubled in bulk,
about 1 hour. - Preheat oven to 450° F
with a pizza stone set on
middle rack. Roll dough into
4 balls and arrange on a
parchment-lined baking sheet
spaced a few inches apart.
Cover dough loosely with
plastic wrap and let stand in a
warm place for 30 minutes.
3. Meanwhile, make the
sauce In a food processor,
pulse tomatoes with oil until a
chunky puree forms. Season
with salt and pepper.
4. Dust an inverted baking
sheet with cornmeal. On a
lightly floured work surface,
using a lightly floured rolling
pin, roll out 1 piece of dough
to a 10-inch round. Transfer
to inverted baking sheet.
Spread^1 / 4 cup tomato sauce
on dough, leaving a 1-inch
border, then top with
one-fourth of the cheese.
Carefully slide pizza onto hot
stone and bake until crust is
golden and crisp and cheese
is melted, about 10 minutes.
Transfer pizza to a work
surface, top with one-fourth
of the prosciutto and garnish
with arugula. Slice and serve
immediately. Repeat to make
3 more pizzas.
—ANDREA MATTEI
WINE Vibrant Tuscan red:
2014 La Poderina Rosso di
Montalcino.
Roman Pizza
ACTIVE 30 MIN; TOTAL 2 HR
45 MIN; MAKES 1 PIZZAThis rectangular pie uses
focaccia as the base for a sim-
ple topping of tomato sauce,
melty stracciatella cheese,
and basil leaves. It’s unusually
crisp, because it’s drizzled
with olive oil before baking.(^3) / 4 cup warm water (100°F
to 110°F)
1 1 / 2 tsp. active dry yeast
(^1) / 4 tsp. sugar
1 3 /^4 cups plus 2 Tbsp. bread
fl our, divided, plus more
for dusting
7 Tbsp. extra-virgin olive
oil, divided
(^3) / 4 tsp. kosher salt
1 small garlic clove, fi nely
grated
1 15-oz. can crushed
tomatoes
Kosher salt and pepper
8 oz. stracciatella cheese
Torn basil leaves, for
garnish
- In a large bowl, stir together
warm water with yeast and
sugar and let stand until
foamy, about 5 minutes. - Stir^3 / 4 cup flour and 3
tablespoons olive oil into
yeast mixture. Let stand until
small bubbles appear, about
20 minutes. - Brush a large bowl with
1 tablespoon olive oil. Stir
remaining 1 cup and 2 table-
spoons flour and^3 / 4 teaspoon
salt into dough. On a lightly
floured work surface, knead
the dough until it comes
together in a uniform ball.
Transfer to prepared bowl,
cover with plastic wrap, and
let stand until the dough has
doubled in size, about 1 hour
and 15 minutes. - Meanwhile, in a medium
saucepan, heat 1 tablespoon
olive oil. Add garlic and cook
over moderate heat, stirring,
until garlic begins to turn light
golden, about 30 seconds.
Stir in crushed tomatoes and
bring to a simmer. Remove
from heat, season with salt
and pepper, and let cool. - Brush a 13-by-18-inch
rimmed baking sheet with
1 tablespoon olive oil and
press dough into pan. Using
fingers, dimple dough all over
and drizzle with remaining
1 tablespoon olive oil. Let
dough rise until puffed, about
30 minutes. - Preheat oven to 450° F.
Spread 6 tablespoons sauce
over dough, leaving a^1 / 2 -inch
border; reserve remaining
sauce for another use. Tear
stracciatella into pieces and
scatter over pizza. Bake until
crust is golden and cheese is
lightly browned, about 25
minutes. Scatter basil leaves
over pizza and serve.
—BROOKS REITZ
Muffuletta Calzone
PHOTO P. 26
TOTAL 45 MIN; SERVES 2This simple, smart recipe
uses the ingredients in a
classic muffuletta sandwich
(salami, ham, provolone,
roasted peppers, and olives)
in a calzone that’s baked until
warm and melty.(^1) / 2 lb. store-bought or
homemade pizza dough
4 oz. sliced provolone
cheese
4 oz. thinly sliced ham
2 oz. sliced Genoa salami
2 roasted bell peppers,
drained
(^1) / 2 cup chopped pimiento-
stuff ed olives
Extra-virgin olive oil, for
brushing
- Preheat oven to 450° F. On
a lightly floured work surface,
using a lightly floured rolling
pin, roll out dough to a 10-inch
round. On one half of dough,
layer cheese, ham, salami,
bell peppers, and olives. Fold
dough over filling and crimp
edge to seal. - Brush top with olive oil and
bake for about 25 minutes,
until golden. Let stand for 10
minutes before cutting.
—K AY C H U N