Amatriciana Pizza
TODAY
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Rating:
3.875 (8 rated)

Homemade pizza gets the amatriciana pasta sauce treatment with a rich, prosciutto-filled tomato sauce topping. 

Technique tip: Leftover dough can be frozen until you're ready to use it again. If halving the dough recipe, use the same amount of yeast as you would for the full recipe.

Ingredients

  • Amatriciana sauce

    • 2 tablespoons olive oil
    • 1 onion, thinly sliced
    • 9 ounces cubed prosciutto
    • 5½ pounds San Marzano tomatoes
    • 5 ounces heavy cream
  • Pizza dough (makes 10 pizza crusts)

    • 4 pounds (15 cups) "0" type flour or bread flour
    • 4¼ cups room temperature water
    • 1½ ounces (1 tablespoon plus 2½ teaspoons) sea salt
    • 1/3 ounce dry yeast
  • Assembly

    • 1 ball pizza dough (recipe above)
    • 1/4 cup Amatriciana sauce (recipe above)
    • 3/4 cup cubed fresh mozzarella cheese
    • 1 tablespoon grated Parmigiano Reggiano
    • 1/4 cup shaved red onion
    • 6 slices fried proscuitto
    • 3 leaves basil

Preparation

For the amatriciana sauce:

In a pot, warm the olive oil. Add the sliced onion and prosciutto and cook over medium heat until the onions soften. Add the San Marzano tomatoes, lower the heat, and let simmer for 30-40 minutes. Add the heavy cream and let it cook over low heat for another 10 minutes. Let cool, then blend until smooth. 

For the pizza dough:

In a large bowl, mix half of the flour and all the water with a whisk. Add the yeast and keep whisking. When there are no lumps, add salt and the rest of the flour and keep kneading with your hands until smooth and elastic.

Let the dough rest for 6-10 minutes and mix it again to obtain a smooth surface. Let it rest for 1 hour and divide the dough into 10 9-ounce portions. Place in to a tray and let it proof at room temperature for 4-6 hours.

To assemble:

1. Set pizza oven to 700 degrees. If using a conventional oven, place a pizza stone or metal baking tray on middle rack and turn the oven to its highest temperature for a full hour.

2. Flatten the dough, preferably by hand. It's very important to flatten the dough as much as possible, so it can cook evenly. The crust's thickness is completely up to taste. Shape into a thin, circular crust about 8 inches in diameter.

3. Top with sauce, mozzarella, red onion and Parmigiano.

4. Bake in pizza oven for two minutes, using a pizza peel to rotate it to ensure even cooking. If using a conventional oven, carefully slide the pizza onto your pre-heated pizza stone or baking sheet, and bake for about four to eight minutes, or until the cheese starts to bubble and the crust browns.

5. Remove from the oven, top with the prosciutto and basil, slice it and serve.