San Daniele Pizza
San Daniele Pizza
***Dough***
- 1 package (2 1/4 teaspoons) active dry yeast, refrigerated
- 1 pinch of sugar
- 3/4 cup warm water (no hotter than 110°F)
- 3 cups all-purpose flour
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- Olive oil for greasing the bowl
***Pizza Pie***
- 1/2 pound San Daniele Prosciutto di Parma
- 1 tablespoon fennel seeds
- Extra virgin olive oil
- Pizza dough (see above)
**Directions:**
1. In a small bowl, "start" the yeast by mixing it with the sugar and warm water. Let it sit for about seven to ten minutes until it becomes frothy.
2. In a stand mixer fitted with the dough hook attachment, combine the yeast mixture, flour, olive oil, and sea salt. Mix until a dough ball forms.
3. Stop the mixer and let the dough rest for three minutes. Pulse the mixer three times to further knead the dough.
4. Transfer the dough onto a floured surface and knead for five minutes until it becomes smooth and elastic.
5. Grease a medium-sized bowl with olive oil. Place the dough in the bowl and turn it over to coat both sides with a thin layer of oil. Cover the bowl with plastic wrap and let it rise in a warm place for 2 hours, or until doubled in size.
6. After two hours, punch down the dough in the middle to deflate it. Divide the dough in half, freezing one half for future use. Shape the remaining half into a ball and cover it with the bowl for thirty minutes.
7. Toast the fennel seeds in a hot, dry pan for about five minutes. Set them aside.
8. Preheat your oven to 475°F with a pizza stone placed on the highest rack. Use a cookie sheet pan without edges and generously cover it with Wondra flour or cornmeal.
9. Roll out the dough into a size that fits the pizza stone. Transfer the dough onto the floured sheet pan.
10. Spread a layer of San Daniele Prosciutto di Parma onto the dough. Sprinkle the toasted fennel seeds over the prosciutto.
11. Transfer the pizza to the preheated pizza stone by placing the sheet pan on the stone and quickly pulling the tray away, allowing the pizza to slide onto the stone.
12. Bake for about five minutes or until the bottom of the crust is golden brown.
13. Remove the pizza from the stone using the sheet pan and a large spatula. Just before serving, transfer the pizza to a cutting board, drizzle it with extra virgin olive oil, and cut it into squares.
Enjoy your delicious San Daniele Pizza!
***Dough***
- 1 package (2 1/4 teaspoons) active dry yeast, refrigerated
- 1 pinch of sugar
- 3/4 cup warm water (no hotter than 110°F)
- 3 cups all-purpose flour
- 2 tablespoons olive oil
- 2 teaspoons sea salt
- Olive oil for greasing the bowl
***Pizza Pie***
- 1/2 pound San Daniele Prosciutto di Parma
- 1 tablespoon fennel seeds
- Extra virgin olive oil
- Pizza dough (see above)
**Directions:**
1. In a small bowl, "start" the yeast by mixing it with the sugar and warm water. Let it sit for about seven to ten minutes until it becomes frothy.
2. In a stand mixer fitted with the dough hook attachment, combine the yeast mixture, flour, olive oil, and sea salt. Mix until a dough ball forms.
3. Stop the mixer and let the dough rest for three minutes. Pulse the mixer three times to further knead the dough.
4. Transfer the dough onto a floured surface and knead for five minutes until it becomes smooth and elastic.
5. Grease a medium-sized bowl with olive oil. Place the dough in the bowl and turn it over to coat both sides with a thin layer of oil. Cover the bowl with plastic wrap and let it rise in a warm place for 2 hours, or until doubled in size.
6. After two hours, punch down the dough in the middle to deflate it. Divide the dough in half, freezing one half for future use. Shape the remaining half into a ball and cover it with the bowl for thirty minutes.
7. Toast the fennel seeds in a hot, dry pan for about five minutes. Set them aside.
8. Preheat your oven to 475°F with a pizza stone placed on the highest rack. Use a cookie sheet pan without edges and generously cover it with Wondra flour or cornmeal.
9. Roll out the dough into a size that fits the pizza stone. Transfer the dough onto the floured sheet pan.
10. Spread a layer of San Daniele Prosciutto di Parma onto the dough. Sprinkle the toasted fennel seeds over the prosciutto.
11. Transfer the pizza to the preheated pizza stone by placing the sheet pan on the stone and quickly pulling the tray away, allowing the pizza to slide onto the stone.
12. Bake for about five minutes or until the bottom of the crust is golden brown.
13. Remove the pizza from the stone using the sheet pan and a large spatula. Just before serving, transfer the pizza to a cutting board, drizzle it with extra virgin olive oil, and cut it into squares.
Enjoy your delicious San Daniele Pizza!
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