PEAR & PROSCIUTTO PIZZA
Detroit-Style pizza topped with prosciutto, pears, kale, and aged balsamic vinegar.
INGREDIENTS
FOR DOUGH:
- 1000 g Caputo Nuvola Flour
- 680 g Bottled Water
- 300 g Poolish/Biga (Starter)
- 2 g Active Dry Yeast
- 22 g Kosher Salt
- 15 g Olive Oil
FOR TOPPINGS:
- 1½ cups Mozzarella Cheese, shredded
- ½ small wheel Camembert Cheese, sliced
- 4 slices Prosciutto
- 1 Ripe Pear, any variety
- 1 cup Curly Kale, finely chopped
- Villa Grimelli Aged Balsamic Vinegar
DIRECTIONS
FOR DOUGH:
1_ Combine water, Biga, and flour in a stand mixer. Mix for 5 minutes.
2_ Add salt and yeast, mix for 5 minutes.
3_ Add olive oil and mix for an additional 5 minutes.
4_ Remove dough from mixer. Arrange in a covered pizza tray and allow to cold ferment for 24 hours.
5_ The next day form into 8-10 oz balls.
6_ Place back into the refrigerator covered for another 24 hours.
TO BUILD THE PIZZA:
1_ Remove dough balls from the refrigerator and allow to sit at room temperature for 1 hour.
2_ Place one dough ball into a well-oiled Detroit style pizza dish and gently press flat, stretching to all corners.
3_ Allow the dough to proof for 1 hour at room temp.
4_ Preheat oven to 425°F.
5_ Top the pizza with cheese, then prosciutto, pear slices, and kale.
6_ Bake for 12 minutes or until golden brown.
7_ Finish pizza with a drizzle of balsamic vinegar.
