Follow these steps for perfect results
Active Dry Yeast
Unbleached All-Purpose Flour
Warm Water
Sugar
Salt
Extra-Virgin Olive Oil
Meyer Lemon
thinly sliced
Prosciutto
Freshly Grated Mozzarella Cheese
freshly grated
Freshly Grated Parmigiano
freshly grated
Baby Arugula
Extra Virgin Olive Oil
Prepare the yeast mixture: In a small bowl, combine yeast, 1 tablespoon flour, 1/4 cup warm water, and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
Make the dough: In a large bowl, mix the remaining flour and salt. Add the yeast mixture, olive oil, and the remaining warm water. Stir until smooth.
Knead the dough: Add more flour until the dough pulls away from the bowl's sides.
First Rise: Remove the dough, divide if needed, shape into balls, and cover with a damp cloth. Let rise for about 90 minutes until doubled.
Preheat Oven: Heat a pizza stone at 500°F (or use a baking sheet in a preheated oven).
Shape the Dough: Pat the dough into a thin circle.
Add Toppings: Sprinkle mozzarella, add prosciutto, then layer Meyer lemon slices. Top with remaining mozzarella and Parmigiano.
Bake: Place the pizza on the hot stone or sheet and bake for 10-12 minutes until the crust is golden and the cheese is bubbly.
Add Fresh Arugula: Remove the pizza, scatter arugula on top, and drizzle with olive oil.
Serve: Cut into slices and serve immediately.
Expert advice for the best results
Use a high-quality mozzarella for best flavor.
Don't overload the pizza with toppings.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated.
Garnish with a drizzle of olive oil and a sprinkle of flaky sea salt.
Serve with a side salad.
Complements the lemon and prosciutto.
Discover the story behind this recipe
Pizza is a staple of Italian cuisine.
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