Prosciutto White Pizza
Béchamel, Mozzarella, Parmigiano Reggiano, Prosciutto, Candied Peanuts, Scallion, Garlic-Shallot Oil, Hot Honey
Chef Russell Odlozelik of 2-1-Dough Pizza Co. | San Antonio, TX
“This pizza is inspired by a pizza I once had at Hot Luck in Austin from Chef Chris Biano. The higher protein structure of the King Arthur ‘00’ pizza flour is great for a Neapolitan-style pizza with a big, crispy crust, a thin center and beautiful brown color with leoparding. King Arthur flours always come out as the superior flavor because of its rich flavor and history. This dough requires a three-day process for max flavor and fermentation. My philosophy when it comes to dough is to explore the profound potential of simple ingredients and create transformative experiences in baking and pizza making. Individuals can achieve their ultimate potential by embracing the journey of self-improvement. Each stage in dough preparation symbolizes a step in personal development, highlighting the importance of nurturing and focus.” —Chef Russell Odlozelik
Adapted by StarChefs | october 2024 | Photo; Ryan Humphries
INGREDIENTS
Poolish:
1.2 kilograms King Arthur ‘00’ pizza flour
30 grams dry active yeast
Dough:
Yield: 15 pizzas
3.75 kilograms King Arthur ‘00’ pizza flour
100 grams kosher salt
30 grams honey
To Assemble and Serve:
Yield: 1 pizza
King Arthur semolina flour
Béchamel sauce
Low moisture mozzarella cheese
Grated Parmigiano Reggiano
Sliced scallions
Roasted candied peanuts
Sliced prosciutto
Garlic-shallot oil
Hot honey
METHOD
For the Poolish:
In a large mixing bowl, combine flour, yeast, and 1.2 kilograms warm water. Mix until combined. Cover and refrigerate 10 hours.
For the Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, add flour, salt, and honey. With the mixer running on low speed, slowly stream in 2.2 kilograms cold water. Increase speed and mix 15 minutes, or until a shaggy dough is achieved and no dry flour remains. Transfer dough to a lighted oiled work surface. Roll into a ball and place in a large mixing bowl. Cover with parchment paper and let sit 1½ hours at room temperature. Once proofed, transfer dough back to a lighted oiled work surface and portion into 500-gram balls. Place balls on sheet trays and let sit 1 hour at room temperature. Refrigerate overnight.
To Assemble and Serve:
Heat wood-fired oven to 800°F. Place 1 portion Dough on a lightly semolina floured work surface and let come to room temperature. Shape dough into a 15-inch round, making sure not to stretch the middle to thin or flatten the crust. Gently shake off excess flour and place Dough on a semolina floured pizza peel. Top with an even layer béchamel, leaving a 1½ -inch border around the edges of the Dough. Top with desired amount mozzarella. Transfer to a pizza stone and cook 2 minutes, turning as needed to ensure even doneness. Transfer pizza to a wire rack. Top with parmesan, scallions, candied peanuts, and prosciutto. Drizzle with garlic-shallot oil and honey honey. Cut into six slices and serve.
