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Pizza Romana - Prosciutto, Potato, Fior di Latte
25
Sep
| Dough Preparation | approx. 1½ hours (+ 36–45 hours in the fridge) |
| Proofing | 2 hours at room temperature |
| Cooking Time | 15 minutes |
| Wiltshire Products | Crafted for Foodies Pizza Night Pizza Make & Serve Set |
| Makes | 2 x 30cm pizzas |
Ingredients
Dough (makes approx. 2 x 30cm round pizzas)
- 550g Manitoba flour
- 440ml cold water
- 13g fine sea salt
- 25ml extra virgin olive oil
- 3g fresh yeast
Toppings (per pizza)
- 125g fior di latte, torn
- 1 medium royal blue potato, thinly sliced on a mandoline at 2-3mm
- 6-7 slices prosciutto
- Extra virgin olive oil, to drizzle
- Fresh rosemary
- Flaky sea salt
Notes
Getting the most out of your Wiltshire Pizza Night set...
This can be easily made in a home oven with great results. Preheat your oven to 250°C with the stone inside for at least 45 minutes. It needs to be absolutely ripping hot to get a golden, crunchy crust. This is non-negotiable.
To care for your stone, never put a cold stone into a hot oven. Place the stone in the cold oven and let the two preheat together, which helps prevent cracking.
Don't be shy with the semolina on your bench and your pizza paddle. Before sliding the assembled pizza onto your stone, give it a shake test. If a corner sticks, lift its edge and add some more semolina.
Give it one confident sliding motion. Hesitation is your enemy here!
Tips & Tricks
- Manitoba flour is available from most good independent supermarkets. If you can't find it, substitute another strong bread flour.
- If the dough is stubborn and springs back when rolling out, leave it for 15 minutes and come back to it.
- Build the pizza quickly and get it into the oven, so there's less chance of it sticking to the paddle.
- After slicing the potatoes, pat off as much starch as you can.
- Always add the prosciutto after baking.
- Never overload with too many toppings. Less is more here!
Recipe created by @reliablesugo
A Roman-style pizza with a golden, crunchy crust, topped with fior di latte, thinly sliced potato and rosemary, then finished with prosciutto straight from the oven.
Dough Method
Dissolve yeast in cold water. Add flour to mixer with flat beater attachment on speed 1 and pour the water in a steady stream around the edge of the bowl. Mix for 2-3 minutes. Cover and rest for 30 minutes. Return to speed 1, add salt, then oil. Mix for 3-4 minutes. Cover and rest for 30 minutes. With wet hands, stretch and fold 4 times, rotating the bowl 90 degrees each time. Cover and rest for 30 minutes. Check the dough: if it is still slack or tears easily, do one more set of folds. Divide into two dough balls, lightly oil each, wrap individually in cling film and refrigerate for 36-45 hours. Alternatively, place into separate bowls and cover with cling film.
Proofing
After a minimum of 36 hours, remove dough balls from the fridge. Leave covered on the bench for 2 hours at room temperature.
Prepare the Potatoes
Slice potatoes thinly on a mandoline at 2-3mm. Pat dry with paper towel. Toss in olive oil, fresh rosemary and a pinch of flaky salt.
Stretching
Dust work surface with semolina. Take one dough ball and flatten gently with your fingertips, starting from the centre and pressing outward. Do not touch the outer edge, as that becomes your crust. Pick up and drape over your knuckles, letting gravity stretch it as you slowly rotate. Aim for 30-32cm. If it springs back, rest for 10-15 minutes and try again. Place onto a semolina-dusted paddle.
Topping
Scatter torn fior di latte evenly across the base, leaving a 2cm border for the crust. Lay potato slices over the top, overlapping slightly like roof tiles. Drizzle with olive oil and sprinkle with flaky salt and rosemary.
Baking
Preheat pizza stone in the oven at 250°C static (not fan) for 45-60 minutes on the lower third rack. Give the paddle a shake to make sure the pizza slides freely before loading. Slide the pizza confidently onto the hot stone in one motion. Bake for about 15 minutes or until the base is golden and crispy underneath and the potato is cooked through.
To Finish
Remove from oven. Drape prosciutto loosely over the hot pizza immediately. Drizzle with extra virgin olive oil. Slice and serve immediately, and now it's time to mangiare!
