Very little comes close to the pleasure of home made pizza especially when topped with melty taleggio and sweet and salty prosciutto!
Cooked with love by @silviacollocaofficial and made with the Essteele Per Salute Nonstick Induction Hot Plate.
Pizza Dough:
- 2 teaspoons dry yeast
- 350 ml lukewarm water
- 450 g (3 cups) 00 or plain flour, plus extra for dusting and sprinkling
- 1 tablespoon salt
- 1 tablespoon extra virgin olive oil
- 80 ml (1/3 cup) extra virgin olive oil
Toppings:
- Thyme leaves, for scattering
- Salt and freshly ground black pepper
- 200 g taleggio cheese, cut into small chunks
- 150 gr of thinly sliced prosciutto
Method:
Pizza Dough:
- Mix the yeast and water in a bowl and let it stand for a few minutes to froth up.
- Tip the flour into a large bowl, pour in the water mixture and mix well with a wooden spoon or a chopstick. Add the salt and knead lightly to incorporate. Knead on a lightly floured surface for 3–5 minutes or until smooth, adding a little extra flour if needed (but keep in mind this is meant to be a soft, slightly sticky dough).
- Shape the dough into a ball and place in a bowl. Drizzle the olive oil over the top, then cover with a damp tea towel and prove at room temperature for 1 1/2– 2 hours or until almost tripled in size.
- Knock the air out of the dough, then shape back into a ball. Prove at room temperature for a further 30 minutes, then it’s ready to go.
Pizza Assembly:
- Preheat your oven to 180C. Heat up your pizza tray for 25 minutes.
- Make and rest the dough as instructed. Take it out of the bowl and place it on a floured bench. Using floured hands and a floured rolling pin, spread it to a 2cm thick rectangle, then place it on the heated tray,
- Drizzle over the remaining olive oil and scatter with thyme leaves and season with salt. Using mitts and place in the oven and bake for 15 minutes.
- Take the tray out of the oven and top the pizza with the taleggio, then bake for a further 6–8 minutes or until the crust is golden and puffed up and the cheese has melted.
- Top with prosciutto, extra thyme leaves and a few grindings of pepper, and serve hot, warm or at room temperature.