The Woodward Pizza
- flour or cornmeal for the pizza peel
- 2 half-pound balls olive oil pizza dough
- salt and pepper
- 1/4 cup garlic butter
- 8 oz. mozzarella cheese, sliced
- 6 thin slices prosciutto
- 2 eggs
- 2 cups fresh arugula
- 3 1/6 cups or 25.3 oz. (725 g) water at 100°F
- 1 tbsp (35 g) granulated yeast
- 1 1/2 tbsps (25 g) kosher salt
- 1/3 cup or 2.5 oz. (70 g) olive oil
- 7 1/2 cups or 38 oz. (1080 g) unbleached all-purpose flour
- 2 cloves garlic, minced
- 1/4-1/2 tsp sea salt
- 1/4 cup (4 tbsps) unsalted butter, softened
- Produce
- Arugula, fresh (2 cups)
- Garlic (2 cloves)
- Meat
- Prosciutto (6 thin slices)
- Condiments
- Garlic butter (1/4 cup)
- Cooking & Baking
- All-purpose flour, unbleached (7 1/2 cups)
- Flour or cornmeal (1)
- Kosher salt (1 1/2 tbsps)
- Olive oil (1/3 cup)
- Olive oil pizza dough (1 2 half-pound balls)
- Salt and pepper (1)
- Sea salt (1/4 tsp)
- Yeast, granulated (1 tbsp)
- Drinks
- Water at 100°f (3 1/4 cups)
- Dairy
- Butter, unsalted (1/4 cup)
- Mozzarella cheese (8 oz.)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on userealbutter.com
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Recipe Stats
Published April 23, 2012 (10 months ago).
154 people saved this recipe.
