The Smokin' Hot Pizza w/Smoked Scamorza
5 oz Prosciutto • 18 oz '00' Flour • 7 oz Mozzarella
Salt • Pepper • Olive Oil • 1 tbsp Sugar • Tomato Sauce
1 oz Beer Yeast • 1 Twig of Rosemary • 1 Smoked Scamorza
1) The Dough: crumble the yeast in a cup, add two tablespoons of warm water, then sugar and let it rest for a few minutes;
2) Mix the flour and salt on a pastry board, add the yeast, add about 300 ml of warm water and start working the dough by gradually incorporating the flour towards the center until you get a smooth and elastic dough;
3) Put the dough in a large bowl, cover it with a damp cloth and let it rise in a warm environment for at least 2 hours until its volume is doubled;
4) Prepare the oven at a temperature of 480 ° and in the meantime spread the dough on the oiled pans forming a disc;
5) Cover the dough with the tomato sauce, distribute the chopped mozzarella and the sliced smoked scamorza, sprinkle with a little oil and bake for about 10 minutes;
6) Add the raw ham and complete with ground black pepper and the rosemary needles, then bake for another 12 minutes.