The Story
Spend a little time on Pizza.com and you’ll learn plenty about your obsession with a pie called Pizza:
- 94% of Americans eat pizza regularly
- Americans eat approximately 100 acres of pizza a day, or about 350 slices per second
- 36% of people consider pizza the perfect breakfast
- Kids prefer pizza over all other foods for lunch and dinner
- Saturday night is the most popular night to eat pizza
- During TV news, pizza is most often ordered during the weather segment
- 61% of the American population prefers tin crust
- The most popular pizza size today is 14″
Here’s my latest pizza obsession, starting with authentic pizza dough I learned to make from chefs in Italy!
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| Servings |
Ingredients
For the Dough
- 1 ½ cups warm water
- 2 tsp dried yeast (1 packet)
- 4 cups plain flour
- 1 tsp salt
- ½ tsp sugar
- cornmeal (optional)
For the Pizza
- 16 oz whole milk ricotta (1 container)
- 8 oz mascarpone cheese (1 container)
- 12 oz mozzarella slices (or 2 whole mozzarella balls)
- 6 oz prociutto (thin slices)
- 6 oz figs (dried or fresh, thinly sliced)
- 2 cups baby arugula (fresh)
- ½ cup parmesan (fresh, sliced into ribbons)
- ¼ cup extra virgin olive oil
- sea salt
- red pepper flakes (optional)
Ingredients For the Dough
For the Pizza
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Instructions
For the Dough
- In a small bowl, add water and sprinkled the yeast over the top. Stir gently and let sit for about 10 minutes. In a large bowl, add flour, salt, and sugar. Make a well and pour the yeast into the center. With a fork, slowly begin incorporating the yeast into the dough until the dough comes together and becomes too hard to mix with your fork. Flour your hands and begin to make it into a ball. Knead the dough on a floured surface until you have a smooth, springy, soft dough ball. Place the dough in a lightly greased bowl. Cover it with a kitchen towel or plastic wrap and let it double in size (about 45 minutes).
For the Pizza
- Preheat the oven to 475ºF. Dust a surface with flour. With rolling pins (or by hand), create the desired shape and thickness of your pizza (or divide into two pizzas). Sprinkle a little flour or cornmeal on a baking sheet or pizza stone and place the pizza dough on top. Mix together the ricotta and mascarpone until it's smooth and creamy. Spread the mixture evenly over the pizza dough. Place rounds of fresh mozzarella over the entire pizza. Sprinkle with sliced figs. Bake for about 15 minutes, or until the bottom and sides of the pizza are a deep, golden-brown. Remove the pizza from the oven. Spread the arugula over the pizza. Top with tears of prosciutto and parmesan ribbons. Drizzle the olive oil over the pizza and sprinkle with sea salt and optional red pepper flakes. Serve immediately.
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