Serves 8-10


For the Dough

2 1/2 teaspoons dry active yeast
1 cup lukewarm water
3 tablespoons of olive oil
3 cups bread flour
2 tablespoons bread flour
1 1/2 teaspoons salt
1 teaspoon honey
extra flour and coarse semolina flour or corn meal to roll pizza

For the marinara sauce

4 cups canned San Marzano plum tomatoes or canned Italian tomatoes
1/4 cup extra virgin olive oil
6 cloves garlic
1/2 bunch of fresh basil (or dried oregano), salt and pepper

For the toppings

1/4 pound prosciutto, sliced paper thin
3/4 pound fresh mozzarella cheese
extra virgin olive oil
fresh basil
sea salt
fresh black pepper

Special Equipment

Blender or food processor
Pizza peel
Bread/ pizza stone or sheet pan
Pizza wheel cutter
Bench scraper


Turn on oven to 500°; Place pizza stone OR inverted sheet pans and place in oven.

For the Dough

Combine the yeast, water and honey in a small bowl. Let sit for 3 minutes. Add the olive oil, flour and salt.  Mix to form a dough. Remove from bowl and knead on a clean work surface for ten minutes. Cover with a warm, damp towel and rest for one hour in a warm and humid part of the kitchen to allow dough to rise.

Punch down dough and transfer to a lightly floured surface. Cut into 10 even sized pieces. Roll into balls and pinch the seams to seal and place the seam side down. Cover with a damp cloth and let rest for 40 minutes before rolling out.

For the marinara sauce

Poach the garlic cloves in the olive oil over low heat with a pinch of salt and pepper until the garlic begins to brown. Add the tomatoes and 1/2 of the basil. Simmer for about one hour, adding a few tablespoons of water at a time to prevent the sauce from drying out. Continue to stir as the sauce simmers. Remove from heat and cool to room temperature. Process in a blender until smooth. Chop the remaining basil and add to the sauce. Season with salt and pepper.

Roll out each dough ball to 1/4 inch thick circle, using flour to prevent sticking. Use your hands to stretch the dough. Sprinkle the pizza peel with the corn meal or semolina to keep the dough from sticking. Brush the edges of the dough with a little olive and spread the sauce on the dough. Top with all toppings except for the basil (basil goes on after baking). Slide small pizzas onto stone or inverted sheet pan and bake until the pizza is golden and crispy. Top with basil and a little more olive oil, sea salt and cracked black pepper.

To Serve

Slice pizza into slices and top with basil chiffonade. Serve on wooden cutting board or cheese board.

[print-button target=’div#print’]