Prosciutto and bufala from The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home (page 161) by Ken Forkish

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Notes about this recipe

  • Rutabaga on June 27, 2017

    Instead of using sauce, I used sliced fresh tomatoes on this pizza (and for what it's worth, I think sauce would be the better option, as called for in the recipe). Following Forkish's directions, I baked the pizza without cheese for four minutes, then added the mozzarella di bufala and broiled it to finish the pie. Since I like my prosciutto to be a little crispy on the edges, I added it together with the mozzarella. This really does keep the mozzarella from overcooking, but I found that with my broiler about two minutes, not 30 seconds, was ideal. The first several pizzas I made turned out to be undercooked - you really want a little char on the crust here. Also, this pizza is definitely best fresh from the oven (maybe give it a minute to rest before slicing). The toppings cool very quickly, and aren't nearly as appealing once the cheese solidifies.

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