4 pizzas
Crudo e Rucola
- 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
- 70 g
- Prosciutto crudo, thinly sliced after baking
- 35 g
- Rocket (arugula) after baking
- 15 g
- Parmigiano shavings after baking
- 8.0 g
- Extra virgin olive oil
- 7.0 g
Total dough450 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.
- Lay the ham slices in loose folds over the hot pizza, then top with rocket and Parmesan shavings.
- 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.
Prosciutto crudo on pizza is easy to get wrong: the heat ruins the fat in the ham and dries it out. Bake the pizza fully first, add the ham last, and build it loosely in folds.
Neapolitan tradition – a common menu pizza in Naples with toppings added after baking, not regulated by the AVPN.
Topping order
- Tomato sauce
- Fior di latte
- Ham after the oven
- Rocket
- Parmesan shavings
Common mistakes
- Ham in the oven, which turns hard and salty.
- Rocket added too early – it wilts at once.
- Too much ham, which makes the pizza hard to fold.
Tips
- Take the ham out of the fridge well ahead – cold ham has less flavour.
- Drizzle a little oil over the rocket so it doesn't dry out.
Variations
- Without tomato, as a white crudo.
- With bufala instead of fior di latte.
- With burrata – then it becomes burrata e crudo.
Recalculate the recipe
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Open the calculator with the Crudo e Rucola settings
Read more
- Neapolitan pizza dough – the full recipe and the why behind it
- Burrata e Crudo
- Salumi on pizza – salsiccia, prosciutto, mortadella
- Topping order – what goes on when
