Sunday Pizza: Every week I share with you the ingredients I used for my Sunday night pizza, a tradition in our home.
This week’s pizza is almost a classic. I’m gonna say “almost” because there’s a little “touch” that we love so much in our house. To give that little twist to the prosciutto and arugula, we included our beloved sweet drop peppers.
As usual, we followed the same simple recipe for the crust:
Quick and Easy Pizza Dough
- 2/3 cup warm water 110°F
- 1/4 ounce active dry yeast not rapid rise; 2 1/4 teaspoons
- 1 teaspoon sugar
- 1 3/4 cups unbleached all-purpose flour plus more for dusting
- 1 1/4 teaspoons kosher salt
- 1 tablespoon extra-virgin olive oil plus more for brushing
Combine water, yeast, and sugar in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, and oil, and stir until a ragged dough forms. Transfer to a lightly floured work surface.
Knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 30 to 45 minutes.
To use it: open the dough on a non-stick surface. Pinch it with a fork to prevent it from inflating in the oven. Bake for 10 minutes at 450ºF. After that you can fill it with the toppings you want and bake for 15 minutes.
After we pre-baked the crust for 10 min at 450ºF, we covered it with tomato sauce, mozzarella cheese, prosciutto and sweet drop peppers. Then we baked for 15 minutes and finalized with fresh arugula and a drizzle of olive oil.