CAPRICCIOSA WITH PROSCIUTTO GRAN BISCOTTO
Makes 4 pizzas
For dough: Ingredients 650g flour, 350g cold water, 18 g salt, 5 g yeast
Instructions Dissolve the salt in water for 1 minute, add the yeast. Start mixing 4/5 of flour with water for 3 minutes, add the remaining flour and continue to mix for 15 minutes. Let the dough rest for 30 minutes covered, then shape into four loaves; let rise for eight hours covered with a wet towel or tight plastic wrap. Toppings: Ingredients 2 cans of Afeltra San Marzano peeled tomatoes, 2x250g ball mozzarella di bufala, 320g Granbiscotto Rovagnati, 200g Fresh cremini mushroom, thinly sliced, 4 hearts of artichokes in oil, 100g of Gaeta black olives pitted.
Instructions Pre-heat the oven to 550 degrees Farenheit (or highest possible). Drain and slice mozzarella. Pour tomatoes into bowl, add salt and crush tomatoes with hands. Place parchment paper on a baking sheet, dust with flour. Place dough on the paper and flatten it with rolling pin. Use a table spoon to gently spread the tomato sauce on the dough; place the mozzarella slices, Prosciutto Cotto, Mushrooms, artichoke and olive and basil on top, drizzle with olive oil.
Cook pizza for 3 minutes or until golden brown.