Pizza Dough (1-8 ounce ball and 12 inch pizza)
68 grams King Arthur 00 flour
68 grams high gluten flour
1 gram instant dried yeast
4 grams olive oil
2 grams salt
90 grams water
3½ ounces Calabro ricotta
1 tablespoon grated fresh horseradish
1 teaspoon rosemary, chopped
salt and black pepper to taste
2 ounces Calabro mozzerella, thinly sliced
1 ounce grated fresh horseradish
16 slices of La Quercia proscuitto
For the dough:
Mix all ingredients together for 15 minutes in a kitchen aid mixer with a dough hook. Place in an oiled container, cover and let rest over night. Portion the dough into 8 ounces and gently form in a ball. Place on floured paper and cover and let rest for 5 hours.
Heat oven to 600 degrees Fahrenheit with a pizza stone in it.
For the Horseradish Ricotta:
Mix all ingredients up to mozzarella together.
For the pizza:
Stretch dough to 12 inches across on a wooden peel covered with 00 flour. Top dough with ricotta mix, Calabro Mozzarella and salt.
Cook until golden and base crispy.
Garnish with poppy seeds, grated fresh horseradish, chopped rosemary, olive oil and la Querica prosciutto. Cut pie into 6-8 pieces.
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