Hello all!
I'm coming to you with one of the top 10 things I've ever cooked in my life. Seriously. If I ordered this at a restaurant I would be obsessed and would tell all my friends and family about it, and I'm not just saying that because it's been over a month since I've had proper pizza because I'm in quarantine.
You have to have some forethought to cook this pizza (just because of how long you'll have to wait to let the dough rise), but there's nothing too tricky or complicated about it. Read on for the recipe to make this delicious pizza at home!
Ingredients:
Pizza Dough
- 1 packet active dry yeast (2 1/4 teaspoons)
- 2 teaspoons sugar
- 1 1/2 cups warm water (separated)
- 3 Tablespoons olive oil
- 1 1/2 teaspoons salt
- 3 3/4 - 4 cups all purpose flour (or bread flour)
Pizza Sauce
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 28oz can crushed tomatoes
- 6oz can tomato paste
- 1/2 Tablespoon sugar
- 3/4 teaspoon salt
- 1 tespoon dried basil
- 1 teaspoon dried oregano
- Freshly cracked pepper
- Pinch of crushed red pepper
Pizza Toppings
- Shredded Mozzarella
- Burratta Cheese
- Thin Sliced Prusciutto
Instructions:
To make the dough:
1.) With a whisk attachment in a stand mixer dissolve the yeast with sugar and 1/2 cup of the warm water (water must not be too hot or it will kill the yeast, or too cool and it will not activate). Let mixture rest for 5 to 10 minutes until the mixture is frothy and bubbling.
2.) Add the remaining 1 cup of warm water, olive oil and salt.
3.) With a hook attachment in a stand mixer on low speed gradually add the flour and let the dough knead for about 7 minutes, or until the dough is smooth and elastic. The dough should be slightly sticky, but it should not stick to your fingertips when touched.
4.) Take the dough out of the bowl and lightly oil all sides of the bowl with olive oil. Place the dough back in the bowl and cover the bowl with a dry towel. Allow the dough to rise for 1 1/2 hours. My house is cold, so I put it in a turned off oven to rise, with the oven light on and a bowl full of recently boiled water next to or beneath my bread bowl to gently heat the oven. The dough should double in size during this time. After 1 hour and 15 minutes, I felt my oven might not be hot enough so I placed my dough bowl on top of a bowl of tap hot water for the last 15 minutes of rising time to help it along.
5.) Gently punch the dough down and place on a silpat on a baking sheet or a pizza stone. Divide the dough into two pieces and stretch dough to desired size and thickness. Fold over edges of the dough to create a crust.
6.) Brush dough with olive oil and lightly prick it all over with a fork. Pre-bake the dough at 450 degrees F. for 6 minutes on the bottom rack of the oven before adding any toppings.
7.) After a 6 minute pre-bake, top the dough with sauce and both shredded mozzarella and crumbled burrata cheese. Bake for 6 minutes until cheese is melted and bubbling.
8.) Take the pizza out of the oven and top with the sliced srosciutto. Place the pizza back into the oven and bake for an additional 5-7 minutes until prosciutto is slightly crispy and crust is golden brown.
EDIT April 2020: When we choose different toppings for this pizza that all went on at the beginning of the second baking time, we found a total baking time of 9 minutes after the toppings were added to work for a completely cooked but less crispy pizza bottom. Cam preferred it this way, Katie preferred it crispier with the complete 13 minute baking time. Bake to your preference!
To make the sauce:
1.)Add olive oil and garlic to a sauce pot over meadium heat. Cook for 1-2 minutes or until the garlic is fragrant.
2.) Add all other ingreditents and stir to combine.
3.) Cover the pot and simmer on low heat for 15-30 minutes
