Fresh Arugula and Prosciutto Pizza

Embark on a delightful culinary journey with this easy, elegant Arugula & Prosciutto Pizza. This recipe utilizes the revolutionary no-knead pizza dough method by Jim Lahey, detailed in his book My Pizza, which guarantees a light, airy, and flavorful crust with minimal hands-on time. Alternatively, feel free to use your preferred homemade dough recipe or conveniently opt for high-quality store-bought pizza dough for a quicker preparation. The recipe is also easily halved if you’re making fewer pizzas.

This pizza shares a similar flavor profile with a beloved creation featured on the Baking Steel blog years ago: a delightful combination of Arugula, Prosciutto, and Pecorino. For optimal results and a perfectly crispy crust, I highly recommend using a Baking Steel, which is unparalleled in achieving that desirable brick-oven char at home. To guide you through the stretching and baking process, this little video offers helpful instructions or simply watch the embedded video above. Get ready to enjoy a sophisticated yet effortlessly made pizza!

For the Jim Lahey-inspired No-Knead Pizza Dough:

• 1000 grams (7.5 cups) all-purpose flour or preferably Italian Tipo 00 flour, plus extra for dusting and shaping
• 4 teaspoons fine sea salt
• 1/2 teaspoon active dry or instant yeast
• 3 cups of lukewarm water

For each Gourmet Arugula & Prosciutto Pizza:

• A few generous spoonfuls of fresh crème fraîche
• Approximately 4-6 oz fresh mozzarella, preferably bufala or fior di latte, torn or sliced thinly
• High-quality extra-virgin olive oil, for drizzling
• A pinch of flaky sea salt, such as Maldon
• 4-6 slices of thinly sliced prosciutto, of good quality
• A generous handful of fresh arugula (about 1-2 cups)
• Fresh lemons for serving, cut into wedges (optional, but highly recommended for brightness)

Instructions

1. Prepare the No-Knead Dough (18 Hours Ahead): In a large mixing bowl, combine the measured flour, fine sea salt, and yeast. Whisk these dry ingredients together thoroughly to ensure even distribution. Gradually add 3 cups of lukewarm water, stirring with a sturdy spoon or your hands until the flour is fully incorporated and no dry spots remain. The dough should be shaggy and quite wet, but not soupy. If it appears too stiff, add a tablespoon more water at a time until it reaches a soft, sticky consistency. Cover the bowl tightly with plastic wrap to create an airtight seal. Let the dough rise at room temperature (ideally between 68-72°F / 20-22°C) in a draft-free area. This slow fermentation process is key to developing complex flavors and a superior texture. Allow it to ferment for approximately 18 hours, or until the surface is covered with numerous tiny bubbles and the dough has more than doubled in size. The exact time may vary based on your room’s temperature.
2. Portion and Shape the Dough Balls: Once the dough has completed its long rise, gently transfer it onto a generously floured work surface. Avoid excessive handling to preserve the delicate air bubbles. Using a bench scraper or a sharp knife, carefully divide the dough into 6 equal portions. Working with one portion at a time, gently tuck the edges underneath to form a rough, loose ball. Do not overwork the dough; the goal is simply to create a round shape without deflating it. Lightly dust each dough ball with additional flour and place them on your floured work surface or a floured baking sheet, leaving some space between each.
3. Rest the Dough: Cover the shaped dough balls with plastic wrap or a clean, damp kitchen towel. Allow them to rest at room temperature for about 1 hour. This resting period is crucial as it allows the gluten to relax, making the dough soft, pliable, and much easier to stretch without tearing. If you’re not baking immediately, you can transfer each dough ball to individual plastic quart containers with lids, or wrap each tightly in plastic wrap, and store them in the refrigerator for up to 3-4 days. Bring them back to room temperature for about an hour before baking for best results.
4. Prepare for Baking and Assemble the Pizza: Place your Baking Steel (or a high-quality pizza stone) on the top rack of your oven. Preheat the oven to its highest possible temperature, typically 550°F (290°C). Allow the Steel to preheat for at least 45 minutes to an hour to ensure it’s intensely hot, which is essential for a crispy crust. When you’re ready to bake, lightly dust a pizza peel (or a rimless baking sheet) with flour or cornmeal, then lay a piece of parchment paper on top. Take one rested dough ball and, working from the center outwards, gently stretch it into a 10 to 11-inch circle. The dough should be thin but robust enough to hold its shape. Carefully transfer the stretched dough onto the parchment-lined pizza peel. Spread a few generous tablespoons of crème fraîche evenly over the surface of the dough, leaving a small border for the crust. Scatter the torn fresh mozzarella over the crème fraîche. Drizzle lightly with extra-virgin olive oil and sprinkle with a pinch of flaky sea salt.
5. Bake and Finish the Pizza: Carefully shimmy the pizza, along with its parchment paper, onto the preheated Baking Steel in the oven. Bake for approximately 5-7 minutes, or until the crust is golden brown and puffy, and the cheese is bubbly and slightly caramelized in spots. The high heat of the Baking Steel will give you a beautifully crisp bottom crust. Once baked to perfection, remove the pizza from the oven using your peel. Immediately arrange the thinly sliced prosciutto and a generous handful of fresh arugula over the hot pizza. The residual heat will gently warm the prosciutto and slightly wilt the arugula, enhancing their flavors. Finish with another light drizzle of extra-virgin olive oil and a final sprinkle of sea salt. If desired, serve immediately with fresh lemon wedges on the side; a squeeze of lemon juice adds a wonderful brightness that cuts through the richness of the pizza. Slice and enjoy your gourmet homemade pizza!