Prosciutto and Burrata Pizza

For the pizza crust (makes 2 pizzas):

• 210g bread flour*
• 1 pinch salt
• ½ tsp sugar
• 1 tsp instant dry yeast
• 180 ml water, heated at 110°F (40°C)
• 1 tbsp olive oil + extra for brushing
• Cornmeal, for dusting

For the toppings (for 2 pizzas):

• 4 tbsp tomato paste
• 1 small mozzarella, sliced
• 8 slices prosciutto
• 1 large fresh burrata
• Fresh basil
• Black pepper, freshly ground

• Combine the bread flour, sugar, yeast and salt in the bowl of a stand mixer. While the mixer is running on low-medium speed, slowly pour in the water and the olive oil; knead until the dough forms a ball, about 2-3 minutes. If the dough is sticky, add additional flour, one tablespoon at a time, until the dough becomes a solid ball.
• Grease a large bowl with olive oil, place the dough and cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.
• Preheat the oven to 430°F (220°C) and dust the pizza stone with cornmeal (this will prevent the pizza from sticking and will add additional crispiness to the crust).
• Turn the dough onto a lightly floured surface and divide it into 2 equal pieces.
• Take the first one and stretch until you have a thin 12-inch (30 cm) circle. Transfer to the pizza stone.
• Brush the edges of the pizza dough with olive oil. Spread half of the tomato sauce, half of the mozzarella, and bake for about 12-15 minutes, until edges are golden brown.
• Meanwhile, prepare the second pizza following steps 5 and 6.
• Once the first pizza is baked, transfer to a pizza cutting board and place the second pizza onto the pizza stone. Bake until crispy.
• Allow each pizza to cool slightly. Sprinkle chunks of burrata cheese, add prosciutto and fresh basil on top. Add freshly ground pepper and serve immediately.

* Using bread flour will give you a much crispier crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.