Pizza alla Pala with Fresh Mozzarella and Prosciutto

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (125g) semolina flour 1 cup (125g) semolina flour
• 1 ½ teaspoons active dry yeast 1 ½ teaspoons active dry yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1 ¼ cups (300ml) warm water 1 ¼ cups (300ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon salt 1 teaspoon salt
• 8 ounces (225g) fresh mozzarella, sliced 8 ounces (225g) fresh mozzarella, sliced
• 4 ounces (115g) prosciutto, thinly sliced 4 ounces (115g) prosciutto, thinly sliced
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 15g (Saturated Fat: 6g)
• Carbohydrates: 42g (Sugars: 1g)
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until the mixture becomes frothy.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Make a well in the center and pour in the yeast mixture and olive oil.
3. 3.
   Mix the ingredients together until a dough forms. Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 475°F (245°C) and line a baking sheet with parchment paper.
6. 6.
   Punch down the dough and transfer it to the prepared baking sheet. Gently press and stretch the dough to fit the shape of the baking sheet.
7. 7.
   Arrange the sliced mozzarella evenly over the dough, leaving a small border around the edges. Top with the prosciutto slices.
8. 8.
   Bake the pizza in the preheated oven for 15-20 minutes or until the crust is golden brown and the cheese is melted and bubbly.
9. 9.
   Remove the pizza from the oven and let it cool for a few minutes. Garnish with fresh basil leaves and season with salt and pepper to taste.
10. 10.
    Slice the pizza into rectangular pieces and serve warm.

Treat your ingredients with care...

• Semolina flour — Semolina flour adds a unique texture to the crust, making it crispy on the outside and chewy on the inside. If you don't have semolina flour, you can replace it with an equal amount of all-purpose flour.
• Fresh mozzarella — It is important to use fresh mozzarella for this recipe as it melts beautifully and provides a creamy texture. If you can't find fresh mozzarella, you can substitute it with shredded low-moisture mozzarella, but the texture will be slightly different.
• Prosciutto — When adding prosciutto to the pizza, make sure to tear it into smaller pieces and distribute it evenly. This will ensure that every bite has a balanced amount of flavor.

Tips & Tricks

• For a crispier crust, preheat the baking sheet in the oven before placing the dough on it.
• Experiment with different toppings such as cherry tomatoes, arugula, or olives to add extra flavor and freshness.
• If you prefer a smoky flavor, you can grill the pizza instead of baking it in the oven.
• To achieve a more authentic Italian taste, drizzle some extra virgin olive oil over the pizza before serving.
• Leftover pizza can be reheated in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.

Serving advice

Serve the Pizza alla Pala warm, either as a main course or as part of a shared meal. Accompany it with a fresh green salad to balance the richness of the cheese and prosciutto.

Presentation advice

To enhance the presentation, garnish the pizza with a sprinkle of freshly grated Parmesan cheese and a drizzle of balsamic glaze. Serve it on a wooden cutting board or a rustic platter to highlight its traditional Italian charm.