Cooking Instructions
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Step 1
Whisk
All-Purpose Flour (1 kg)
,
Fine Sea Salt (20 g)
, and
Active Dry Yeast (1 g)
in a medium bowl. Add
Water (720 mL)
; stir until well incorporated. Add more water if necessary, a tablespoon at a time. Dough should not be stiff.
Step 2
Cover with plastic wrap and let dough rise at room temperature in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours.
Step 3
Transfer dough to a floured work surface. Gently shape into a rough ball. Divide into 6 equal portions.
Step 4
Working with 1 portion at a time, quickly shape into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Step 5
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Proceed with recipe or transfer each to a plastic quart container, cover, and store in fridge, or wrap each dough ball separately in plastic wrap and store in fridge.
Step 6
For the pizzas, place baking steel in oven and preheat it to 550 degrees F (290 degrees C). Let preheat for at least 45 minutes.
Step 7
When you are ready to bake, gently stretch one round into a 10 to 11 inch circle. Transfer to a parchment paper-lined pizza peel. Spread a few tablespoons of
Crème Fraîche (to taste)
over the surface of the dough. Scatter
Fresh Mozzarella Cheese Ball (to taste)
over top.
Step 8
Drizzle with
Extra-Virgin Olive Oil (to taste)
and sprinkle with
Sea Salt (to taste)
. Shimmy the pizza, parchment paper and all, onto preheated Steel. Bake for 5 minutes.
Step 9
Remove from oven. Top with
Prosciutto (to taste)
,
Arugula (to taste)
, and drizzle with additional
Extra-Virgin Olive Oil (to taste)
. Sprinkle with
Sea Salt (to taste)
.
Step 10
Serve with
Lemons (to taste)
to squeeze over the top if desired. Enjoy!
