Prosciutto and Arugula Pizza
Ingredients
House-made Dough with King Arthur 00 Pizza Flour & Redmond Ancient Fine Sea Salt
Freshly Pressed Garlic and @enzooliveoil Medium Extra Virgin Olive Oil
@murrayscheese Grated Pecorino Ramano
Freshly Grated @boarshead_official Picante Provolone
Torn @belgioiosocheese Burrata
Thinly Sliced Shallots
Baby Arugula dressed with @enzooliveoil Medium EVOO, @enzooliveoil Red Wine Vinegar, & #cattlemansgrill Italiano Seasoning
Torn @bentonsbacon Prosciutto Style County Ham
@enzooliveoil Fresno Chili Crushed Olive Oil
Cook
We started the dough in the morning, using a 60% hydration dough and 8-hour leavening at room temperature. The PizzApp gave us the correct proportions and worked perfectly. We let the bulk leaving go for 6 hours, then balled (275G balls) for the last two hours.
After stretching the dough, we topped it with the house-made garlic olive oil, Grated Pecorino Ramano, Picante Provolone, Burrata, and Shallots and baked it in the Arc XL.
After it came out, it was finished with the dressed Arugula, Prosciutto Style County Ham, and drizzled with the Chili Oil.
Tools
Pizza Oven: Gozney Arc XL
Cutter: @gozney Pizza Rocker
Knife: Messermeister @chefedwardlee Limited Edition Chef’s Knife
Mixer: @kitchenaidusa Stand Mixer
