Makes 4 small pizzas (feeds about 4 people)
For the Dough
- 3 ¾ cups (500 grams) all-purpose flour, plus more dusting
- 1/4 teaspoon (1 gram) active dry yeast
- 2 teaspoons (16 grams) kosher salt
- 1 ½ (350 grams) cups water
For the Pizzas
- 8 ounces creme fraiche
- 1 lb fresh mozzarella, drained from liquid and patted dry
- 16 slices best quality prosciutto, sliced as thinly as possible (Recommended: Parma)
- 2–3 cups sweet corn, removed from the cob (fresh is best)
- 1 cup freshly grated Parmigiano Reggiano
- 1/4 cup fresh tarragon, and/or other fresh herbs such as chives + basil, lightly torn
For the Dough
- Add the flour, yeast, and salt to a medium bowl and mix to combine. Pour in the water and mix thoroughly with a wooden spoon until all the flour is moistened.
- Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (low 70s) for approximately 18 hours or until it has more than doubled in size. If the room is very cool it will take longer, and if it’s hot, the process will happen much faster. Check it’s progress every so often.
- Scrape out the dough onto a generously floured work surface. Use a spatula or bench scraper to divide the dough into 4 equal parts, and then gently shape them into balls by folding each corner of the dough into the middle. Use a delicate touch to form them into rounds, and place them seam side down onto a well floured surface. It’s important not to knead or overwork the dough, treat it very delicately. If the balls are sticky, dust them with a bit more flour.
- Allow the balls to rest for about 15 minutes, covered with a damp tea towel before stretching out. At this point, the dough can be refrigerated for up to days. Just return to room temperature for about 2-3 hours before proceeding with the recipe.
For the Pizzas
- Preheat a grill to medium heat OR preheat an oven with a pizza stone to 500 degrees. Generously flour a pizza peel or the back of a large sheet pan, and place one ball of dough in the center. Use your hands to gently press the mound into a larger circle. Pick it up and rotate it around in your hands, delicately stretching it until it has reached the desired size and thickness. I try to make mine as thin as possible, but if it’s your first time, I suggest going a bit thicker to prevent tears.
- Lay the dough on the floured pizza peel and spread 1/4 of the creme fraiche out in an even layer. Tear pieces of the fresh mozzarella and scatter them around the pie. Next, tear a few pieces of prosciutto and arrange them around, followed by a sprinkling of sweet corn and Parmigianno.
- Take the peel outside to the grill (or oven) and use a quick jerking motion to slide it directly onto the grates (or pizza stone if using the oven). Turn the heat down (on the grill only – keep the oven hot) and immediately close the lid. Let it cook, without peaking, for 10 minutes. After 10 minutes, check it and rotate it if it’s not cooking evenly. Close the lid and continue to cook until the crust is crispy and the cheese is fully melted, but try to avoid peeking as that will hinder the top from cooking.
- Slide the peel under the pizza and remove it from the grill, then slide it off onto a cutting board. Sprinkle with the tarragon, then let sit for a few minutes before cutting – this will allow it to set up a bit so it doesn’t ooze everywhere. Repeat with the remaining dough and toppings, and serve hot or at room temperature.
- This is my favorite pizza dough recipe, though it does require planning in advance. Substitute your favorite dough recipe, or in a pinch, pick some up from your local pizzeria.
- Can’t find creme fraiche? Substitute 1 cup of sour cream whisked together with 3 tablespoons heavy cream. Locals, find it at Mazzeo’s in Northfield.