White Pizza with Prosciutto and Buffalo Mozzarella, light and tasty, is one of my favorite pizzas. Thanks to the long rising process, it is also easily digestible, with only 2 grams of yeast.

With this dough, about 6 pizzas can be made. If you have time, I recommend preparing the dough the day before: only 2 g of yeast will suffice for light and super-aerated pizzas. If not, you can reduce the time to a minimum of 5 – 6 hours, doubling the amount of yeast.

Also try White Pizza with Stracchino, Cherry Tomatoes, and Arugula. Delicious!!

But now let’s see together how to make the White Pizza with Prosciutto and Buffalo Mozzarella. Prepare the ingredients and let’s start.

And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. Looking forward to it.

Gabriella

If you’re a fan of leavened goods, also try:

White Pizza with Prosciutto and Buffalo Mozzarella

Difficulty: Easy
Cost: Medium
Rest time: 12 Hours
Preparation time: 20 Minutes
Portions: 6 round focaccias
Cooking methods: Oven
Cuisine: Italian

Ingredients

1000 g flour
2 g dry brewer's yeast
600 g water (at room temperature, 60% hydration)
25 g extra virgin olive oil
25 g salt
remilled durum wheat semolina
prosciutto
buffalo mozzarella
arugula
extra virgin olive oil
rosemary

Tools

To make White Pizza with Prosciutto and Buffalo Mozzarella you need:

1 Stand Mixer
1 Rolling Pin
1 Scale
1 Container
1 Container
1 Brush

Steps

First, prepare the dough according to the instructions you find at this link.
After the dough has rested overnight, take it out of the fridge and let it sit at room temperature for a couple more hours.
Then divide it into 6 balls weighing about 272 g (or 7 balls of about 233 g for slightly smaller pizzas), form into balls and let them rest, spaced apart, in a large enough container for about 1 hour: they should double in volume.
At this point, they are ready to be worked: pass the balls through the semolina,
then flatten them with your hands starting from the center and spreading them outwards (you can do this step with the help of a rolling pin), until you get the desired size. Voilà, it is ready to be topped and baked.
Brush each pizza with extra virgin olive oil (using a food brush), rosemary, and coarse salt, and bake in a preheated oven at 450°F, for about 10 – 15 minutes.
I baked them in a wood-fired oven at a temperature of 716°F, for about 2 minutes, turning them from time to time.
Here it is just out of the oven, beautifully aerated.
Remove the pizza from the oven and top it as you like with slices of prosciutto, some arugula leaves, and buffalo mozzarella. The pizza is ready to be served.
Until the next recipe.