In a large bowl, combine all Dough ingredients. Knead for 10-12 minutes until a smooth and elastic dough forms. Alternatively, use a stand mixer with a dough hook.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a cool place (refrigerator) for 24-48 hours for a slow fermentation.
Remove the dough from the refrigerator 2 hours before baking. Gently stretch and shape it into a circle.
While the dough rests, prepare the Sauce by combining all Sauce ingredients in a small saucepan. Simmer for 10 minutes, stirring occasionally.
Preheat oven to 475°F (245°C). Grease a 12-inch round cast iron skillet generously with olive oil.
Press the dough into the prepared skillet, working it up the sides to create a raised edge.
Spread the Sauce evenly over the dough.
Arrange the Fresh Mozzarella slices over the sauce, then top with Prosciutto and Figs.
Sprinkle with Gorgonzola Cheese.
Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Ingredients
8
4 cups500 g00 Flour
1/2 tsp2.5 mLInstant Dry Yeast
1 3/4 cups420 mLCold Water
2 tbsp30 mLOlive Oil
2 tsp10 mLSalt
1 (28 ounce) can790 gSan Marzano Tomatoes, crushed by hand
1 tbsp15 mLBalsamic Glaze
2 cloves10 gGarlic-minced
1/4 cup60 mLFresh Basil-chopped
1/4 tsp1.25 mLSalt
1/8 tsp0.625 mLBlack Pepper
20 ounces570 gFresh Mozzarella, sliced
4 ounces115 gProsciutto, thinly sliced
690 gFresh Figs, quartered
2 tbsp30 mLGorgonzola Cheese, crumbled
Equipment
Large Bowl
Saucepan
12-inch Round Cast Iron Skillet
Oven
Instructions
In a large bowl, combine all Dough ingredients. Knead for 10-12 minutes until a smooth and elastic dough forms. Alternatively, use a stand mixer with a dough hook.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a cool place (refrigerator) for 24-48 hours for a slow fermentation.
Remove the dough from the refrigerator 2 hours before baking. Gently stretch and shape it into a circle.
While the dough rests, prepare the Sauce by combining all Sauce ingredients in a small saucepan. Simmer for 10 minutes, stirring occasionally.
Preheat oven to 475°F (245°C). Grease a 12-inch round cast iron skillet generously with olive oil.
Press the dough into the prepared skillet, working it up the sides to create a raised edge.
Spread the Sauce evenly over the dough.
Arrange the Fresh Mozzarella slices over the sauce, then top with Prosciutto and Figs.
Sprinkle with Gorgonzola Cheese.
Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
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