I'm very picky about my pizza. Not so much the toppings - but the crust. It can be think or thick, hand tossed or deep dish. But it must, MUST be crisp. Soggy crusts are not my thing. So much so that I can't handle microwave pizza. All my leftovers are reheated in the toaster oven.
This can be a real issues when making your own pizza. Because loading up dough with sauces and toppings can often lead to too much moisture and a crust that never seems to crisp.
There area couple answers to this. Up until now, I've been parbaking the crust a little. I pop it in the oven for a couple minutes before topping it.
This is another solution, one I like better - preheating the pizza stone! What I like best about this method is that it's not an extra step. I mean, you need to preheat the oven anyway, so just throwing the pizza stone in while it preheats isn't all that hard. And then you end up with a nice, sizzling hot stone which starts cooking the crust as soon as the dough hits it.
This method works especially well with a nice thin crust like this one. It's basically cooked before you even put it in the oven! And the sauce serves as a nice counterpoint to the salty prosciutto. White pizza, because it's almost summer, right?
Prosciutto Pizza with Tangy White Sauce (from Cooking Light)
2/3 cup warm water
1 tsp yeast
1 1/2 cups bread flour
4 1/12 tsp olive oil
1/2 tsp kosher salt
1 Tbsp yellow corn meal
3/4 cup milk
2 tsp Dijon mustard
1/2 tsp pepper
1 large egg yolk
1 1/2 Tbsp butter
1 1/2 tsp garlic, minced
2 tsp flour
3/4 cup shredded gruyere cheese
2 oz thinly sliced prosciutto, torn
1 Tbsp chopped chives
- Combine 2/3 cup warm water and yeast in the bowl of a stand mixer with dough hook attached and let stand 5 minutes, or until bubbles form.
- Sprinkle flour over yeast.
- Add 1 Tbsp olive oil and salt. Mix at low speed for 2 minutes or until dough forms a ball. Increase speed to medium and mix 8 minutes or until smooth and elastic. Place dough in medium bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. Punch dough down. Cover with plastic wrap lightly coated with cooking spray and refrigerate 24 hours. Remove from fridge and let stand for 1 hour until it reaches room temperature. Punch down.
- Sprinkle cornmeal on a baking sheet. Roll dough into an 11 x 16 inch rectangle on baking sheet.
- Brush dough with 1 1/2 tsp olive oil. Cover loosely with plastic wrap. Place a pizza stone in th oven and preheat oven to 500. Preheat pizza stone for 30 minutes before baking pizza.
- Combine milk, mustard, black pepper, and egg yolk in a bowl.
- Melt butter in a medium saucepan over low heat.
- Add garlic, cook 3 minutes or just until butter and garlic begin to brown, stirring frequently.
- Add 2 tsp flour to pan and cook 30 seconds, stirring constantly.
- Remove plastic wrap from dough. Spread sauce evenly over dough.
- Sprinkle evenly with cheese. Slide pizza onto preheated pizza stone. Bake for 18 minutes,
- Arrange prosciutto on pizza and sprinkle with cheese.