Recipe from Dough Pizzeria Napoletana, San Antonio
1 cup Caputo OO Pizzeria Flour or blend 50/50 King Arthur Bread and all-purpose
1/3 cup plus 1 tablespoon filtered water
1/2 teaspoon sea salt
3/4 teaspoon dry active yeast (fresh yeast cake is preferable but hard to find,
follow package conversions if you can get it)
Mound the flour on a work surface and form a well in the center. Warm the filtered water to 90 degrees and dissolve the yeast. Set aside for 15 minutes. Add the salt to the well along with half the yeast mixture. Work from the center outward and pull the sides of the well into the center until all the flour is incorporated (the mixture will be sticky). Continue to mix the dough and add the remaining yeast in increments until all yeast mixture is incorporated. Knead the dough until it is elastic, silky, and no longer sticky. Add pinches of flour if necessary to reduce the stickiness, but do not add too much or the dough will be dry. Knead the dough for 15 minutes.
Shape the dough in a ball, and put the dough in a bowl covered with a damp cloth. Let dough rise at room temperature for 1 hour. Punch down the dough and press out most of the air and shape back into a ball. Let dough rise for an additional 3 to 6 hours. Punch down the dough, form into a ball, and refrigerate for 24 to 36 hours on a sheet tray covered with plastic wrap. When ready, let the dough warm to room temperature for at least 30 minutes before using.
1 pizza dough, 9 ounces (see recipe below)
3 tablespoons extra virgin olive oil
3 ounces fresh mozzarella (Fior di latte, preferably made fresh that day)
6 tablespoons (3 tablespoons for the pizza and 3 tablespoons for the arugula
salad) Parmigiano-Reggiano, freshly grated
Stretch the dough into an 11-inch disk. Drizzle olive oil over the dough, spiraling from the outside to the middle. Add the Fior di latte evenly over the dough. Finish with 3 tablespoons of Parmigiano-Reggiano. Bake in a 1,000-degree wood-burning oven for 90 seconds! Or, in a 550-degree oven, add a pizza stone and let it heat for at least 30 minutes. Bake pizza on the stone for 3 to 5 minutes until the cheese melts and the crust starts to char. Remove the pizza from the oven and slice into six pieces, top with the arugula salad and then drape with the sliced prosciutto di Parma.
Prosciutto and Arugula Topping
3 handfuls fresh baby arugula
2 teaspoons Italian black truffle oil
1 teaspoon fresh lemon juice
8 slices prosciutto di Parma (sliced thin so you can see through the slice)
3 tablespoons Parmigiano-Reggiano
salt and freshly ground black pepper to taste
In a mixing bowl, add the arugula. Drizzle truffle oil over the arugula and toss. Squeeze the fresh lemon juice over the arugula and toss again. Sprinkle 3 tablespoons of Parmigiano-Reggiano over the greens. Season with salt and pepper and toss once more. Salad is ready to be added to the pizza.
This recipe was not tested by Texas Monthly.