- Pizza Dough
- Olive Oil
I’ve got some pizza dough the ingredients you’ll need a very few very basic prosciutto of course some mozzarella you can see this is not wet mozzarella which is good here because you don’t want your pizza to be soggy ricotta and some corn you can use corn that’s from a can you can use fresh corn that’s been cooked you do not want to use frozen because it’s going to leach out too much water now. I would be lying if I said to you that this was fresh corn it is in fact can’t because it’s very sweet and therefore goes along really really well with a saltiness of the though I’m going to stop talking I’m going to start rolling up my pizza.
I like always like rolling mine out with my hands but you absolutely of course can use a rolling pin just keep in mind you want to leave a border because you need a border it’s pizza after all so I’m just going to roll this out I want like I know like an 11 inch circle or so whoa buddy that’s slipped away from me. I want to eleven inch circle and it’s important that the border is a bit thicker than the center so just keep cup your hands like you’re going to get to fistfight with someone and then just gently stretch the dough and as you stretch it you flip it up and it kind of keeps it moving okay once you’ve got your circle doesn’t have to be perfect it is homemade after all I also have a baking stone in my oven that’s been pretty heating alongside the oven of course if, you don’t have a baking stone just take another baking sheet flip it upside down and then you can slide your pizza dough on that
I’m just taking my mozzarella and like.I said this is not watery which is good kind of flavorless on its own but perfect for your making pizzas or anything like that because it makes it so that the pizza doesn’t get soggy which you know it’s important. I am just I just sliced this up and I’m just placing this pretty much everywhere then you’re going to take your ricotta as much or as little as you want to me this is a topping for pizza I mean it’s not like an exact science but you want a good amount of it because everybody needs to have the ricotta mozzarella and corn small drizzle of olive oil and then you just lay your prosciutto over and what I like to do is I do like to tear it so it makes it much easier to eat and makes it much easier to slice as well scatter your corn evenly over the top when you eat this it is like a burst of creaminess from the ricotta crunchiness from the pizza dough so intense saltiness from the prosciutto and that sweet sweet mellow cord I’m telling ya you gotta try this it was really weird to me when she asked for it.I thought she would ask for like.
I don’t know hot dogs and french fries because that is a very very common pizza in Italy at least in Naples anyway but this was just beyond phenomenal so almost there I like to use but the whole thing but like I said trying to steal ass try to squeeze it out because you want as much of that liquid out as possible okay I’m going to pop this into the oven 450 for about I would say 10 to 15 minutes give it look rotated you know what good pizza should look like it should be golden brown all over nice and crusty nice and set underneath I will show you what it looks like when it is in there so which milk pizza was in the oven for about 15 minutes.
5I’ve let it cool just slightly because otherwise if you could try to cut into it right away it’s going to just kind of leak everywhere and I I’m going to I like to rock my pizza cutter back.