by eatboutique
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eatboutique's Notes:
Expand3 cups Doppio Zero “00” flour, more for dusting Ask a question about this ingredient
1/4 teaspoon instant yeast Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1 1/4 cup water Ask a question about this ingredient
In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be sticky). Cover the bowl loosely with plastic wrap (it needs to breath!) and let rest for 18 hours in a warm spot, about 70 degrees.
Ask a question about this stepPlace the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself a few times, cover loosely with plastic wrap and let rest for 15 minutes.
Ask a question about this stepDivide the dough into 3 pieces and shape each piece into a ball. Generously sprinkle the dough balls with flour and cover with a clean cotton towel. Let the dough rise for at least 2 hours, but 3-4 hours is better.
Ask a question about this stepThe dough will keep in the fridge, wrapped in plastic wrap, for 3-4 days.
Ask a question about this step1 ball of pizza dough Ask a question about this ingredient
1 small handful of Doppio Zero “00” flour for dusting Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1/4 cup cup of shredded mozzarella Ask a question about this ingredient
4 slices of good Taleggio cheese Ask a question about this ingredient
4 thin slices of prosciutto Ask a question about this ingredient
1 ripe peach, sliced into thin wedges Ask a question about this ingredient
1/4 teaspoon freshly ground black pepper Ask a question about this ingredient
1/4 teaspoon sea salt Ask a question about this ingredient
Set an oven rack on the bottom rung of the oven. Pre-heat the oven to 500 degrees.
Ask a question about this stepDust a clean surface with a little flour. With a lightly dusted rolling pin, roll the pizza dough out into a flat disk, no more than ¼ inch thick, and about 12 inches in diameter.
Ask a question about this stepCoat a baking sheet with 1 tablespoon of olive oil. Gently lift and place the rolled dough onto the baking sheet. Drizzle the dough with the remaining tablespoon of olive oil.
Ask a question about this stepSprinkle the dough with the shredded mozzarella cheese. Place the taleggio slices across the pizza, as you wish, along with the peach slices. Twist and place the prosciutto slices into spaces not filled with the taleggio cheese. Sprinkle the entire pizza with black pepper and salt.
Ask a question about this stepPlace the baking sheet on the rack in the bottom of the oven. Bake for 6-7 minutes, watching closely, as oven temperatures vary. The pizza is ready when all the toppings are melted beautifully and the bottom of the pizza has slightly browned when you look underneath with a spatula.
Ask a question about this stepRemove the pizza from the oven and slide onto a large cutting board. Slice as you wish and serve. Remind folks to let the slices cool before digging in.
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
