Fresh Peach, Prosciutto and Fresh Mozzarella Pizza

• 3.50 cups bread flour (plus more as needed)
• 1 tsp sugar
• 1 envelope of instant yeast (not active dry) - that's 2 1/4 tsp
• 2 tsp kosher salt (1 tsp if using fine table salt)
• 1 ½ cups warm water (110°)
• 2 tbsp olive oil
• pinch of red pepper flakes
• 2 large peaches
• 8 thin slices of prosciutto, torn into pieces
• 1 cup shredded mozzarella
• 1 260g ball of mozzarella, sliced into rounds
• olive oil, for brushing
• 1 cup arugula

Instructions

1. 1

   This must be prepared 24 hours to 3 days in advance. Combine the first 4 ingredients in the bowl of your stand mixer and whisk or mix together. Because we are using instant yeast, we do not need the extra step of proofing it. With the mixer running, add the water and oil. Knead until the dough pulls away from the sides and the bottom of the mixing bowl. Note that the brand of flour used, weather conditions, the way you measured your flour (was it spooned into your measuring cup or did you scoop the flour out of the bag) and other fluctuating variables determine whether you will need more flour or not. 3½ cups (440g) is a good place to start, but if the dough is still sticking to the bottom of the bowl, add more flour 1 tablespoon (15g) at a time. Continue kneading for about 7–10 minutes.

2. 2

   When you are happy with your dough, turn it out onto a lightly floured surface and knead it with your hands for a minute or so. When finished kneading, divide your dough into two portions. Place each portion in a large Ziploc bag or a lightly greased container of your choice. Put your pizza dough in the fridge. It should not be used the same day you make it. I most enjoy it after it has risen in the fridge for 48 hours, but anywhere between 24 hours and 4 days will work.

3. 3

   Take each portion of the dough out of the fridge and, with floured hands, form each portion into a ball; place it on a clean surface and cover it with plastic wrap and a kitchen towel to keep it from drying out. Let it sit at room temperature for about 2 hours until doubled in size. At least 45 minutes before baking the pizza, preheat your oven to 500°F (260°C). Place your pizza stone or an inverted heavy aluminum rimmed baking sheet into the oven while it is preheating.

4. 4

   With respect to the peaches, halve them and then slice each half into 4 pieces (8 pieces per peach). You can use these raw, or ideally, grill or pan sear them (over medium heat in a lightly greased skillet) for about 3 minutes per side. This will slightly caramelize them, make them even sweeter and draw out some of their juices, avoiding any possibility of your pizza being soggy.

5. 5

   This dough is an absolute delight to work with. The gluten is well developed, so unlike many other dough recipes, you will not need to roll this dough and will be easily able to stretch it by hand. Place a portion of your dough on a large piece of parchment paper, lightly floured, pressing it down into a circle. At that point, pick up the dough and gently stretch it out. You can do so by rotating the pizza as you gently hold the edge of the pizza; use your fists to assist with the stretching of the dough. This dough, stretched gently, should not tear and could be stretched into quite a large, thin crust pizza, around 12–14" (30–35cm). If you prefer a thicker crust, by all means, stretch the dough less.

6. 6

   Brush the pizza lightly with olive oil and gently prick it all over with a fork (that will prevent the formation of large bubbles). Slide it onto your pizza stone (or inverted baking sheet) and bake for about 8 minutes, until lightly golden brown. At that point, top it with a pinch of red pepper flakes, ½ cup (120ml) shredded cheese, half of the cheese slices, half of your peach slices and ¼ of your prosciutto. Place it back into the oven for around 5 minutes until the cheese is melted. Remove it from the oven, allow it to cool very slightly and top it with half of your arugula and another ¼ prosciutto. (I prefer to have some cooked and some uncooked prosciutto.) Repeat the process with your remaining pizza. Drizzle lightly with olive oil, slice and serve!