Pizza al Taglio with Prosciutto and Figs
Ingredients
- 2 2/3 cups (14⅔ ounces/416 grams) bread flour
- 1 teaspoon instant or rapid-rise yeast
- 1 1/2 cups (12 ounces/340 grams) water , room temperature
- 2 tablespoons extra-virgin olive oil
- 1 1/4 teaspoons table salt
- Vegetable oil spray
- 1/4 cup extra-virgin olive oil , divided
- 4 ounces (113 grams) thinly sliced prosciutto
- 8 figs , sliced thin
- 2 ounces (57 grams) ricotta salata , shaved thin with vegetable peeler
Instructions
Pizza al Taglio with Prosciutto and Figs serves 4 original recipe by America's Test Kitchen.
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