Go Back
+ servings
Pizza with proscuitto

white pizza with fior di latte and proscuitto

Recipe for 4, individual-sized white pizzas with Italian ham (proscuitto) and imported mozzarella (fior di latte) cheese, drizzled with olive oil and grated cheese.
Course Main Meal
Cuisine Italian
Prep Time 45 minutes
Cook Time 5 minutes
resting time for dough 1 day
Total Time 1 day 50 minutes
Servings 4 personal pizzas
Calories 699kcal
Author Marie


For the dough:

  • Flour , bread flour or all-purpose*: 597.01 g | 21.06 oz (about 4.5 to 5 cups flour)
  • Water: 370.15 g | 13.06 oz (about 1 ½ cups)
  • Instant Dry Yeast: 2.99 g | 0.11 oz | (1 tsp)
  • Salt: 11.94 g | 0.42 oz (2 tsp)
  • Oil: 5.97 g | 0.21 oz (1.5 tsp)
  • Sugar: 11.94 g | 0.42 oz (1 tbsp)
  • Total dough weight: 1000 g | 35.27 oz | 2.2 lbs
  • A single ball: 250 g | 8.82 oz | 0.55 lbs (recipe makes 4 individual sized pizzas)

For each individually sized pizza:

  • pizza dough , 250 grams (~9 ounces)
  • Fior di latte or fresh mozzarella (½ ball), torn into chunks
  • Proscuitto crudo , about 3 to 4 slices (use San Daniele or Parma proscuitto; domestic brands are overly salty and not very good)
  • Grated parmesan cheese , about 2 tablespoons
  • Olive oil , about 2 tablespoons


For the pizza dough

  • Combine all ingredients in the bowl of a standing mixer, with the exception of the salt and oil and stir to combine
  • Add salt and knead until all flour is incorporated, then add oil and continue kneading for 5 to 10 minutes
  • Divide dough into 4 portions and seal into oil coated plastic containers or plastic bags and place in refrigerator for 1 to 3 days.
  • Take dough out of refrigerator and the containers about 30 to 45 minutes before using and place on countertop to warm up when ready to bake

To prepare pizza and bake

  • In a conventional oven, insert a pizza stone or steel within 6 to 8 inches of the top of your oven and preheat for at least 45 minutes prior to baking
  • Just before the oven is ready, form the dough ball into a round shape, taking care to leave slightly more dough around the rim and place on parchment paper or a lightly floured pizza peel
  • Top with olive oil, grated cheese, and mozzarella
  • Transfer pizza to oven using pizza peel or parchment paper and bake until golden brown (between 4 to 5 minutes depending on your oven make and model)
  • After baking, top with proscuitto crudo


According to finercooking.com, "All-purpose flours have a protein range between 9% and 12%. King Arthur flour has a protein content of 11.7%, while Pillsbury and Gold Medal are both 10.5%."
For this pizza dough, aim to use a brand like King Arthur flour, preferably, or Pillsbury or Gold Medal. Flours will a 9% protein content will not produce the same results.


Calories: 699kcal | Carbohydrates: 118g | Protein: 24g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 1433mg | Potassium: 197mg | Fiber: 4g | Sugar: 4g | Vitamin A: 215IU | Calcium: 196mg | Iron: 7.1mg