4 pizzas
Prosciutto Crudo
- Hydration
- 65%
- Dough ball
- 250g
- Fermentation
- 49h
- Salt
- 2.8%
- Bake
- 60–90 sec
- Oven
- Wood-fired oven
- Makes
- 4pizzas
- Active time
- 30min
Ingredients
- Dough ball PizzaLovers house dough 65%, cold-fermented 48 h
- 250 g
- Peeled San Marzano tomatoes, crushed by hand
- 65 g
- Fior di latte, diced and drained
- 75 g
- Prosciutto crudo di Parma, thinly sliced after baking
- 40 g
- Rocket (arugula) after baking, optional
- 10 g
- Extra virgin olive oil
- 7.0 g
Total dough447 g
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Scale up or down — the yeast is recalculated automatically.
Method
- Take the dough balls out of the fridge 2–3 hours before baking and let them sit covered at room temperature.
- Preheat the oven well in advance: 45–60 minutes for a steel in a home oven, 20–30 minutes for a gas oven, longer for a wood oven. Measure the floor with an IR thermometer — you want around 450 °C (840 °F).
- Stretch the ball by hand from the centre outward on a semola-floured surface. Never touch the outer two centimetres.
- Bake the pizza with just sauce and cheese until the crust is spotted and the cheese has melted.
- Let the pizza rest for ten seconds, then lay the ham slices on in loose folds.
- Slide the pizza in and bake for 60–90 seconds. Turn it two or three times so the crust colours evenly.
- Let the pizza rest for a few seconds, add anything meant to go on after the oven, and serve straight away.
When the ham is the only topping, its quality shows immediately. Bake the pizza fully, let it cool for ten seconds and then drape the ham so the fat softens but doesn't melt.
Neapolitan tradition – a classic pizza with raw ham added after baking, not regulated by the AVPN.
Topping order
- Tomato sauce
- Fior di latte
- Ham after the oven
- Olive oil
Common mistakes
- Ham in the oven, which turns hard and loses its sweetness.
- Ham laid flat, which becomes a dense mat.
- Ham too cold, straight from the fridge.
Tips
- 24-month Parma ham has more flavour but also more salt – you can use less.
- Lay the ham in a single layer of folds, not several layers.
Variations
- With rocket and Parmesan shavings.
- With burrata – then it becomes burrata e crudo.
- With figs in late summer.
Recalculate the recipe
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Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Crudo e Rucola
- Burrata e Crudo
- Salumi on pizza – salsiccia, prosciutto, mortadella
- Stretching – push the gas towards the rim, never out of it
