Why this formula works
Only tomato and mozzarella enter the oven. Prosciutto warms on residual heat without turning leathery, while thoroughly dried rocket stays fresh rather than steaming. A tiny lemon-oil dressing coats the leaves; it is not poured onto the crust.
Honest timing
| Active preparation | 20 min |
| Hydration / proof / preheat | 1 h |
| Cooking / baking | 8 min |
| Elapsed total | 1 h 28 min |
Ingredients
- mature room-temperature pizza dough ball250 g (8.8 oz)
- thick pizza tomato sauce95 g (3.35 oz)
- well-drained fior di latte, torn small100 g (3.5 oz)
- Prosciutto di Parma, very thinly sliced70 g (2.47 oz)
- young rocket leaves, washed and completely dried35 g (1.23 oz)
- Parmigiano Reggiano, shaved25 g (0.88 oz)
- fresh lemon juice5 g (0.18 oz)
- extra-virgin olive oil10 g (0.35 oz)
Equipment
- pizza steel or stone
- pizza peel
- salad spinner or clean towel
- vegetable peeler
- pizza wheel
Exact method
- 1. Preheat a steel or stone on the lower-middle rack at maximum heat for 60 minutes.
- 2. Drain mozzarella and tear into 1.5 cm pieces. Wash rocket, spin or towel it completely dry and keep it cool.
- 3. Whisk lemon juice with 6 g olive oil. Toss with rocket only in the final minute before serving.
- 4. Open the dough to 28–30 cm, preserve the rim and move it to a peel that allows the base to slide.
- 5. Spread 95 g tomato to within 1.5 cm of the rim, add mozzarella evenly and drizzle the remaining 4 g oil over the exposed tomato.
- 6. Bake at 250–300°C / 482–572°F for 5–8 minutes, rotating once, until the bottom is browned and the cheese has melted.
- 7. Rest 60 seconds. Drape prosciutto in loose folds across the hot pizza; do not press it into a sealed layer.
- 8. Dress the rocket lightly, distribute it over the prosciutto, add Parmigiano shavings and cut immediately.
How to know it is ready
- The baked base is browned and stable before cold toppings are added.
- Prosciutto remains soft, translucent and loosely folded.
- Rocket is glossy but dry enough that no dressing collects on the pizza.
Troubleshooting
- Wilted watery rocket: leaves were not dried or were dressed too early.
- Tough prosciutto: it went into the oven; add it only after baking.
- Soggy center: drain mozzarella and keep dressing off the crust.
- Over-salty pizza: do not salt tomato automatically; prosciutto and Parmigiano already season it.
How to adapt the base recipe
- For a juicier base, increase tomato to 110–115 g while keeping the rocket dressing unchanged.
- Bresaola can replace prosciutto gram for gram, but it is leaner and should receive another 2 g oil.
- For 35 cm, use 130 g tomato, 125 g mozzarella, 90 g prosciutto and 45 g rocket.
Storage and food safety
Serve immediately. If needed, remove loose rocket before reheating. Refrigerate within 2 hours and use within 2 days because dressed leaves deteriorate quickly.
Allergens
Gluten (wheat), Milk
Always verify every label and cross-contact risk; brand formulations can change.