Pizza Con Prosciutto

What's better than a Friday night party? A Friday night party dedicated to… PIZZA! And now, you have an actual excuse to throw one with your best pizza-loving pals for National Pizza Party Day!

Mark Friday 18th May on your calendar as busy, occupied, indulging on 10+ pizzas or whatever you need to make sure you're hand in hand with the perfect slice(s). It'll also give you an excuse to continue the pizza party all weekend, especially if you're not one to join in on Royal Wedding celebrations!

Throw your pizza party in the only way we know how - with authentic Italian pizzas. World Champion Pizzaiolo and owner of Melbourne's Gradi Group of restaurants, Johnny Di Francesco, is here to help, bringing you authentic Italian pizza recipes - straight from Naples to your dinner table.

 

Pizza Con Prosciutto by Johhny Di Francesco

Pizza Dough

Ingredients
STG Pizza Napoletana Dough
1.7kg (4 lb) our (00 5 Stagioni Pizza Napoletana our with a W280–330 )
1 litre (2 pints) water
50 g (2 oz) fine sea salt
1–3 g fresh yeast

Method
Weigh out all the ingredients.
Mix together the water and the salt in the dough mixer.
Start the dough mixer and then add 20% of the our and mix.
Mix for 5 minutes, then add the yeast. Gradually add the remaining our and allow to combine. v Once the dough has combined and seems smooth, stop the mixer, remove the dough and put aside to rest, cover with a cloth.
Total mixing time, approximately 20 minutes. Final Dough temperature, 23–24°C (73–74°F).
Allow the dough to rest for approximately 2 hours, covered well at a temperature of +20°C/68°F.
Portion into desired dough size.
Round each dough piece into dough balls.

Place the dough balls into a sealed container, allow them to rest and rise naturally in a room no warmer than 16–18°C (60–64°F). Allow the dough to rest between 8-12 hours.

For the best cooking results place in a wood red oven at 400°C (752°F) for no longer than 90 seconds.

Pizza Con Prosciutto

Ingredients
220 g (8 oz) pizza dough (see above)
60 g (21⁄2 oz) San Marzano tomatoes, peeled and crushed
50g (2 oz) buffalo Mozzarella, sliced
4 fresh basil leaves
Drizzle of extra virgin olive oil
50 g (2 oz) prosciutto di parma
20 g (3⁄4 oz) rocket (arugula)

Method
Roll out the pizza dough on to a baking tray or bench for stone cooking.
Spread the San Marzano tomatoed over the dough.
Top with the buffalo Mozzarella, place four basil leaves on top and drizzle with some extra virgin olive oil.

Domestic Oven: Bake For 10 Minutes At 250–280°C (500–536°F)
Wood Fire Oven: 90 Seconds At 400°C (752°F)
Once baked add the freshly sliced prosciutto and garnish with rocket that has been dressed with olive oil and salt.