Cal-Italia Pizza with Prosciutto and Figs

Name: Cal-Italia Pizza with Prosciutto and Figs
Ingredients: 1 (13-ounce/370-gram) ball Master Dough , preferably with starter made with Poolish; 1 cup (255 grams) balsamic vinegar; 3 parts flour mixed with 1 part semolina, for dusting; 2-ounce (55-gram) piece Asiago cheese, cold, for shaving; 6 ounces (170 grams) whole-milk mozzarella cheese, shredded (1-1/2 cups); 1-1/2 ounces (45 grams) Gorgonzola cheese, broken into small pieces; 2 to 3 tablespoons (40-60 grams) fig jam, preferably Dalmatia brand; 3 ounces (85 grams) thinly sliced prosciutto (about 6 slices); 2 pizza baking stones or steels, pizza peel

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Servings: 7

Author : Tony Gemignani

italian cheese kid friendly

Cal-Italia Pizza with Prosciutto and Figs

Ingredients

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1 (13-ounce 370-gram) ball Master Dough, preferably with starter made with Poolish1 cup (255 grams) balsamic vinegar3 parts flour mixed with 1 part semolina, for dusting2-ounce (55-gram) piece Asiago cheese, cold, for shaving6 ounces (170 grams) whole-milk mozzarella cheese, shredded (1-1/2 cups)1-1/2 ounces (45 grams) Gorgonzola cheese, broken into small pieces2 to 3 tablespoons (40-60 grams) fig jam, preferably Dalmatia brand3 ounces (85 grams) thinly sliced prosciutto (about 6 slices)2 pizza baking stones or steels, pizza peel

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Instructions

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Step 1

Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.

Step 2

Meanwhile, put the vinegar in a small, heavy saucepan over medium heat. Once steam is rising from the surface, reduce the heat to the lowest setting to keep the vinegar below a simmer. No bubbles should break through the surface. If the lowest setting is still too hot, place the pan over a diffuser. Once the vinegar has reduced by three-fourths, remove it from the heat. The glaze can be stored in a covered container at room temperature for several months.

Step 3

Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.

Step 4

Sprinkle a wooden peel with the dusting mixture.

Step 5

Roll out the dough into a round 15 inches in diameter. Using a pizza wheel, trim the dough to a 13-inch round, flatten the edge, then dock the surface of the dough.

Step 6

Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.

Step 7

Using a vegetable peeler, shave the Asiago over the surface of the dough, leaving a 3/4-inch border. Mound the mozzarella in the center of the pizza and use your fingertips to spread it out evenly over the Asiago.

Step 8

Slide the pizza onto the top stone.

Step 9

Bake for 7 minutes. Lift the pizza onto the peel and distribute the Gorgonzola pieces evenly over the top. Rotate the pizza 180 degrees, transfer it to the bottom stone, and bake for 3 to 4 minutes, until the bottom is browned and crisp and the top is golden brown.

Step 10

Transfer the pizza to a cutting board and cut into 6 wedges. Spoon small dollops of fig jam (about 1/4 teaspoon each) around the pizza. Tear the prosciutto slices lengthwise into 2 or 3 strips and drape the pieces over the pizza slices. To finish, squeeze a thin spiral of balsamic glaze onto the pizza.