Pizza Margherita with Prosciutto

Course: Dinner, Lunch

Cuisine: Italian

Prep Time: 10

Cook Time: 10

Stone heating up: 30

Total Time: 20

Servings:

Calories: 457kcal

Author: Edyta

Easy homemade Pizza Margherita with Prosciutto

3.5 cups bread flour (up to 4 cups - you may substitute with all-purpose flour);
1 package instant dry yeast;
1 tbsp sugar;
1.5 cups warm water (110F)
2 tbsp olive oil plus extra as needed;
2 teaspoon kosher salt

Place flour, sugar, yeast and salt, into the bowl of a stand mixer. Then mix on low, until combined;
With the mixer still running, slowly add water and 2 tbsps. of olive oil. Then mix until the dough forms into a ball;
If the dough is too dry, then add an additional tablespoon of water at a time;
If the dough is too sticky, then add an additional tablespoon of flour at a time;
Transfer the dough onto a lightly floured surface and gently kneed for 30 seconds to form into a ball;
Place the dough into a large oiled bowl, and cover with plastic wrap;
Let the dough rise in a warm place until it doubles in size and achieves a spongy consistency (about 1.5 hrs.);
Turn the dough onto lightly floured surface, punch it and divide into two equal pieces;
Shape each piece into a bowl, cover them with kitchen towel and let rest for 10 more minutes.

Place a pizza stone into the oven and heat it up to 450F;
Once the oven reaches 450F, continue to heat up the stone for 30 minutes;
In the meantime, prepare your sauce;
Remove tomatoes from the can and reserve 1 1/2 cup of puree;
Remove and discard the seeds from the tomatoes;
Add tomatoes into a food processor and pulse until slightly crushed;
Add the reserved puree and salt and pulse one or two times to combine. Then set aside;
Next, spread some flour with semolina onto a pizza peel and place one of the balls on it;
Either push or roll the dough until ¼ inch thick (if the dough springs back, let it rest for 10 minutes and then continue);
Spread a ½ cup of sauce onto the dough, leaving about 1 inch off the edges;
Add half of your cheese slices;
Add half of the Prosciutto (again, if desired);
Season with salt and pepper;
Gently slide the pizza from the peel onto your hot stone in the oven;
Bake for 10 minutes;
Using the pizza peel, remove the pizza from the oven;
Add fresh basil leaves and cut the pizza into triangles;
Repeat the process with the second ball.