Step-by-Step Instructions

Step 1: Prepare the Dough

In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.

In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

Mix until a shaggy dough forms, then knead on a floured surface for about 8–10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.

Step 2: Prepare the Toppings

If using store-bought pomodoro sauce, warm it slightly and adjust seasoning if needed. For a homemade version, simmer canned tomatoes with garlic, olive oil, and basil for 20 minutes.

Slice or shred mozzarella for even distribution on the pizza.

Step 3: Shape and Pre-Bake the Dough

Preheat your oven to 475°F (250°C), placing the pizza stone or baking tray inside to heat.

Divide the dough into two equal portions. Roll out each portion into a thin circle or rectangle, depending on preference.

Transfer the dough onto parchment paper to make handling easier. Pre-bake for 5 minutes on the heated stone or tray.

Step 4: Assemble the Pizza

Remove the pre-baked crust and spread a thin layer of pomodoro sauce evenly.

Add mozzarella, ensuring it’s distributed well across the base.

Bake for another 7–10 minutes or until the crust is golden and the cheese is bubbling.

Step 5: Add Prosciutto and Garnish

Once out of the oven, lay the prosciutto crudo slices gently on the pizza.

Garnish with fresh basil leaves and a drizzle of olive oil. Let it stand for 5 minutes before slicing.

Variations and Tips

Vegetarian Option: Skip the prosciutto and add sliced cherry tomatoes or mushrooms.

Gluten-Free Dough: Substitute with gluten-free flour and follow the same process.

Lactose-Free Version: Use lactose-free mozzarella or dairy-free cheese.

Extra Flavor: Sprinkle chili flakes or oregano before serving.