Artisan Parma Ham
Burrata Pizza
The ultimate artisanal pizza made at home. A long-fermented, blistered crust is topped with creamy burrata, savory Parma ham, and peppery arugula for a stunning contrast of hot and cold.
The brilliance of this pizza lies in its restraint and respect for premium ingredients. By building a slow-proofed dough over two days, you achieve a remarkably airy and digestible crust. Topping it post-bake with delicate Parma ham and fresh burrata ensures their rich textures remain perfectly intact, melting just slightly against the residual heat of the dough.
Ingredients
- 300 g high-gluten flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp high-activity yeast
- 200 ml water
- 2 tbsp olive oil
- 100 g shredded mozzarella cheese
- to taste grated parmesan
- 1 tsp dried oregano
- 1 handful fresh arugula
- 6 slices Parma ham
- 1 whole burrata cheese
- to taste black pepper
- for drizzling extra virgin olive oil
Instructions
- 1Combine dry ingredients
In the metal bowl of a stand mixer, combine the high-gluten flour, salt, sugar, and high-activity yeast.
Tip: Ensure the salt and yeast are placed on opposite sides of the bowl initially, as direct contact can inhibit yeast activation. - 2Add water and knead
With the stand mixer running on low speed using a dough hook attachment, slowly pour the water into the dry flour mixture. Once a cohesive dough ball begins to form, drizzle in the olive oil and continue kneading until the dough is smooth and elastic.
Tip: Add the water gradually to allow the flour to hydrate evenly and prevent splashing. - 3Stretch the pizza dough
After the dough has finished its proofing stages, place it on a floured work surface. Use your hands to gently press and stretch the dough outward from the center, forming it into a flat, circular pizza crust.
Tip: Avoid using a rolling pin, as it will push out the air bubbles developed during proofing; gently stretching by hand preserves the airy crust. - 4Top with cheese
Once the crust is shaped, sprinkle a generous, even layer of shredded mozzarella cheese over the surface of the uncooked dough. You can also add grated parmesan and dried oregano at this stage before baking.
Tip: Leave a small border around the edges bare to create a crisp, puffed crust after baking. - 5Add fresh greens and prosciutto
After baking the pizza in a preheated oven at 230 degrees Celsius for 10 minutes until golden, remove it from the oven. Immediately top the hot crust with a layer of fresh arugula, followed by draped slices of Parma ham.
Tip: Adding the arugula and Parma ham after baking ensures the greens stay crisp and the delicate ham doesnt dry out or become overly salty. - 6Finish with burrata
To complete the pizza, carefully place a whole ball of fresh burrata cheese directly in the center over the Parma ham. Finish with a freshly grated layer of parmesan cheese, a sprinkle of black pepper, and a drizzle of extra virgin olive oil.
Tip: Slice the burrata open right before serving so the creamy stracciatella center spills over the warm pizza slices.
