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Prosciutto And Bufala Pizza

Extract from Pizza de Luxe • By Stefano Manfredi • Published by Murdoch Books


$ $ $ $ $
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Pizza de Luxe
This has become a modern classic with many pizzerie offering their own version. Once again, it’s the quality of the ingredients that set the best apart. My preference is for 24 month-aged Prosciutto di Parma. The prosciutto is always best sliced at the last minute.

Makes one 30 cm (12 inch) pizza

Posted by Murdoch Books Published See Murdoch Books's 78 projects » © 2023 Stefano Manfredi / Murdoch Books · Reproduced with permission. · Pizza de Luxe by Stefano Manfredi (Murdoch Books, £9.99). Photography by Bree Hutchins.
  • Step 1

    FOR THE ROAST CHERRY TOMATOES / Preheat the oven to 170°C (340°F). Prepare the tomatoes by slicing them in half and place, cut side up, 
on a baking tray. Drizzle with the olive oil, salt and pepper and roast for about 
15 minutes. Remove and let them cool before using. Any leftover tomatoes can be kept in the refrigerator for up to 5 days.

  • Step 2

    TO ASSEMBLE / Place a large tile in your oven for the pizza, then turn the oven up to preheat to full heat (without using any fan-forced function) for at 
least 20 minutes (see page 89). Cut the mozzarella into 1 cm (½ inch) cubes
    and scatter evenly, here and there, to top the shaped pizza base, leaving the edges clear to about 3–4 cm (1½ inches). Scatter the parmesan on top and
then evenly distribute 18 of the roast cherry tomato halves over the top. Place 
the pizza in the oven for 3–5 minutes until cooked, turning to get an even colour. Once out, scatter the rocket leaves over, arrange the prosciutto slices evenly and drizzle with olive oil. 

  • Step 3

    Basic pizza dough Direct method

    The direct method for producing pizza dough is the easiest because all the ingredients are mixed together at about the same time. This is the method that the large majority of pizza-makers use because it’s simple and quick. 

    For our recipes, however, we extend the maturation phase of the dough in the refrigerator so the 
final cooked pizza is easily digested and the flavour of the wheat maximised. Using an unrefined, stoneground whole-wheat (not wholemeal) flour is important because of its rich nutrients and the fact that it means less yeast is needed for fermentation and the maturation phase is thus more effective.

    Fresh Yeast Dough
    This recipe is for making pizza at home using ‘fresh’ or compressed yeast. Each 250 g (9 oz) ball of dough will make one 30 cm (12 inch) pizza, which feeds one person.


    1 kg (2 lb 4 oz/6²⁄³ cups) unbleached, stoneground 
whole-wheat flour or strong bread flour
    550 ml (19 fl oz) water at room temperature
    8 g (¼ oz) fresh (compressed) yeast
    20 g (¾ oz) sea salt 
    30 ml (1 fl oz) extra virgin olive oil


    Place the flour and 500 ml (17 fl oz/2 cups) of the water in a mixer fitted with a dough hook attachment. Begin mixing on a low speed and keep mixing until the flour has absorbed all the water but is still not smooth. This should take only 3–4 minutes. Stop the mixer and let the dough rest in the bowl for 15–20 minutes. 

    Meanwhile, dissolve the yeast in the remaining water. Once the dough has rested, turn the mixer on to medium and add the dissolved yeast. Two minutes later, add the salt, mix for 2 minutes and then add the olive oil. Keep mixing until the dough is shiny and homogenous, about 6 minutes. Turn the speed up a little and mix for 2 minutes more. 

    A good way to check the elasticity is right is to stretch a piece of dough and if it forms a strong, transparent membrane without breaking (similar to blowing a bubble with gum), it is ready. Let the dough sit, covered with plastic wrap, for 30 minutes in winter or 15 minutes in summer. The dough is now ready to be shaped into balls and then rested further in the refrigerator before shaping into discs (see pages 80–83). 

    Makes 6 pizze (250 g/9 oz each) 

  • Step 4

    Shaping Basic Dough into Balls
    Once the dough is ready to be shaped, take a bench scraper 
and cut off a piece from the edge.
    The dough will feel soft, airy and malleable. Take the piece of dough at one end and, using both hands, form a ball about 200–250 g (7–9 oz) in size. Work by tucking the folds under the ball so that the top surface is taut and smooth. 
    Pinch the dough underneath the formed ball to separate it from the long piece of dough.
    Repeat this procedure to make more balls. 
    Roll each ball gently on the work surface to make it even 
and round. 
    Place the balls on a covered non-stick tray. Make sure there is at least one ball width between each ball and the edges of the tray and that the balls don’t touch the cover. Use a fine mist water spray to hydrate the surface of the balls once they are on the tray. Let rise for 1 hour at 20–24°C (68–75°F). After resting, place in a refrigerator for at least 12 hours and up to 18 hours. The balls can sit in the refrigerator at around 4–5°C (39–41°F) for up to 3 days. 

    Shaping Basic Dough into Bases
    Once the dough has matured and tripled in size, remove from the refrigerator and leave at ambient temperature for 3–4 hours (less in summer and more in winter) before forming the bases. Choose the dough ball to be used and lightly sprinkle some flour on top and along the edges where it touches the surrounding balls.
    Use the bench scraper to separate the dough ball from 
its neighbours. 
    Lift the dough ball from the tray and turn bottom side up, revealing the bubbles. 
    Place the dough ball, still bottom side up, on a small mound of flour and turn it over in the flour so that both sides are covered. 
    Begin by using your fingers to form the cornice (border) and push the dough out, making the circle larger. 
    Once it has doubled in circumference, remove from the flour and place on the work surface.
    Keeping one hand on one side of the base, gently stretch the opposite side with the other hand and lift and slap the dough circle from side to side. This will stretch the gluten in the dough and the base will get larger and larger. 
    Once stretched to the desired size (our pizze are around 30 cm/12 inches in diameter), place the base back on the work surface and neaten into a circle. The pizza base is now ready to dress with the toppings and then bake.

    Cooking basic dough
    Shaped and topped, here you’ll find instructions for cooking your round pizze.

    In a wood-fired oven 

    With the floor temperature between 360–400°C (680–750°F), 
a pizza will take around 90 seconds to cook. Some pizzaioli cook at temperatures up to 450°C (840°F) and this takes less time. The pizza is put directly on to the oven floor to cook, thereby getting an immediate ‘lift’.

    In a domestic oven 
    My suggestion is to find a large terracotta tile that fits onto your oven rack. Place the rack on the bottom rung of your oven and 
the tile on top, giving you plenty of room above to manipulate 
the pizza. Turn to full heat without using any fan-forced function 
and let the oven run for at least 20 minutes to heat the tile completely. When the pizza is ready, use a floured paddle to 
take it from the bench on to the tile. Close the oven immediately.
    At around 250–280°C (480–535°F) a pizza takes 3–5 minutes to cook, depending on your oven temperature. It will have a crisp, bread-like texture and should be no less delicious than the wood-fired version. 

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Kevin Huggins
Kevin Huggins
Thanks for this posting!
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