posted by Fred in CO 08-02-100 10:43 AM
developed by Rolando Beramendi
Pizza Alla Rolando
1 package active dry yeast
1-1/2 tablespoons sugar
1-1/2 cups warm water
3-1/2 cups all purpose flour
1/2 cup semolina flour
1 teaspoon salt
3 tablespoons extra virgin olive oil
1-1/2 cups (6 ozs.) grated mozarella cheese
6 tablespoons coarsely grated Parmagiano-Reggiano cheese
12 thin slices prosciutto di Parma
1 bunch arugula, stemmed, rinsed, dried and jullienned
Extra virgin olive oil for brushing
Preheat the oven to 450 degrees with a pizza stone inside. If you don't have a pizza stone, line a baking sheet with parchment paper and sprinkle with a little cornmeal.
Dissolve the yeast and sugar in 1/2 cup of the warm water (115 to 120 degrees). Let stand 5 minutes or until foamy.
Put the flour, semolina and salt in a food processor fitted with the dough blade. Add the oil and process for 20 seconds. With the machine running, add yeast mixture and the remaining water in a steady stream until the mixture comes away from the sides of the bowl. Process for 60 seconds longer.
Remove the dough from the food processor, shape into a ball and place in a lightly oiled bowl. Cover and let rise in a warm place for 30 minutes.
Punch down the dough and divide into 6 pieces. Form each piece into a ball, cover, and let rise for 45 minutes.
Roll the dough into 8-inch circles. Place each round on a cornmeal-dusted pizza paddle to assemble. Brush with olive oil, sprinkle with mozarella and Parmagiano-Reggiano. Slide onto the pizza stone and bake for 10 minutes or until the edges are golden brown. Remove from the oven and immediately top with the prosciutto and a large pinch of arugula. Serve at once.
Serves 6.