- Servings: 2
- Prep Time: 1 1/2 to 2 hours (includes preparing the dough)
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
|½ cup||Warm (105 - 110 Degrees F) Water|
|2||Envelope Active Dry Yeast, about 1 ⅛ teaspoons|
|1¼ cups||Bread Flour, plus additional for work surface|
|2 Tbsp||Extra-virgin Olive Oil|
|½ cup||Fresh Ricotta Cheese|
|⅓ lb||Prosciutto, cotto, or ham, roughly torn|
|½ lb||Fresh Mozzarella, roughly grated|
|Sea Salt & Freshly Ground Black Pepper|
|¼ cup||Freshly Grated Pecorino Cheese|
1. In a 1 cup measuring cup, combine the water and honey stirring to combine and sprinkle the yeast over it. Let sit until the mixture is foamy, about 10 minutes. If the yeast doesn't "proof" (get "foamy") pour it out and start again it is important to have a live yeast mixture.
2. Meanwhile, place the flour and the salt into a sifter and sift it into the medium bowl of a stand mixer. Make a well in the center of the flour and pour in the olive oil and the "proofed" yeast mixture. Turn the mixer, fitted with dough hooks, to high (labeled knead on my mixer) and turn it on to knead. Continue kneading (mixing) until the dough comes cleanly away from the sides of the bowl and forms a ball around the dough hooks (scrape the sides of the bowl to move flour into the path of the hooks as needed).
3. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky (add flour gradually as needed to reach the slightly tacky state), 3 to 5 minutes.
4. Lightly oil a large mixing bowl with about 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil the ball on all sides. Cover the bowl with plastic wrap cloth and set in a warm, draft-free place until nearly doubled in size, 1 to 1-1/2 hours.
1. In a medium-sized mixing bowl, combine the ricotta, prosciutto, mozzarella, 1 egg, and pecorino.
2. Using a wooden spoon, stir the filling until well combined. Season to taste.
Constructing and baking:
1. Place an appropriately sized pizza stone on the bottom (not on a shelf) of your oven and pre-heat the oven to 450° F.
2. Remove the dough from the bowl onto a clean, level work surface, and, with fingertips, press it into a disk of dough approximately 10-inch round about 1/8 inch thick (if necessary use a rolling pin to achieve the 1/8-inch thickness).
4. With the 10-inch circle of dough in front of you, evenly spread the filling onto the lower half (the half closest to you) of the dough round leaving a clean 1/4 to 1/2 inch margin from the edge.
5. To form the pocket sandwich, moisten the clean margin with a little water and carefully lift the far edge of the dough round and pull it over the topping towards you - you basically are forming half a moon, pressing the edge to seal.
6. Crimp the edge of each half moon with a fork or your fingers to insure a tight seal.
7. Distribute some cornmeal over the surface of a pizza peel (this will act as “ball bearings” and allow the pocket sandwich to move easily over the surface of the peel) and transfer the formed pocket sandwich onto the peel, gently shake the peel to insure the sandwich(es) moves freely (if it doesn’t gently lift the edges of the sticking sandwich, distribute additional corn meal until it does), using the peel slide the sandwich onto the stone and bake the pizza until the sandwich is golden brown, about 12 minutes in a 450°F oven.