San Daniele

San Daniele

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San Daniele


For 4 people ()

  • 1 Pizza Dough
  • 0.5 pound(s) Prosciutto di Parma from San Daniele
  • 1 tablespoon(s) fennel seeds
  • 2 tablespoon(s) extra virgin olive oil


  1. Toast the fennel seeds in a hot, dry pan-about five minutes, set aside.
  2. Heat your oven to 4750 with a pizza stone on the highest rack.
  3. Use a cookie sheet pan that has no edges.
  4. Cover it well with Wondra flour or cornmeal.
  5. Roll out the dough to the size of the pizza stone.
  6. Transfer the dough onto the floured sheet pan.
  7. Spread out a layer of prosciutto on the dough.
  8. Sprinkle the pizza with the toasted fennel.
  9. Transfer the pizza to the pizza stone by putting the sheet pan on the stone and quickly pulling the tray away, so the pizza slides.
  10. Bake for five minutes or until the bottom of the crust is golden brown.
  11. Remove the pizza from the stone by using the sheet pan and a big spatula.
  12. Just before serving, put the pizza onto a cutting board.
  13. Drizzle it well with the extra virgin olive oil and cut it in to squares.

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