Pizza dough from scratch: Prosciutto Pear Ricotta & Margarita

There is something so satisfying when you make pizza from scratch. It makes you feel like a real chef! This recipe is from the Bride & Groom Cookbook from William & Sonoma. My Mom bought it for me for my wedding shower as a gift. It's very easy, a little time consuming because with dry active yeast you have to give it time to rise. You can get the yeast packets on the top shelf of the baking aisle. If you don't feel like making your dough but these pizzas sound amazing, you can always buy some dough from the store. Trader Joe's and Pilsbury are both good. If you like the sound of the toppings I added to my pizza, copy exactly. Or make it your own way, you really can't mess up pizza if you know what you like. This recipe makes 6 personal pizzas. So throw a cooking party for kids or adults and each pizza can be personalized. Everyone is happy! 

Dough ingredients:

1 1/4 cup warm water

3 teaspoons red wine vinegar

2 dry active yeast packets 

3 Tablespoons olive oil

4 cups of flour 

1 Tablespoon salt

2 teaspoons sugar

In a mixer, mix water, yeast, vinegar and olive oil for about 30 seconds

Add one cup of flour. Mix for 2 more minutes

In a separate bowl mix remaining 3 cups of flour, sugar and salt. Then add it to the wet mix one cup at a time. 

The dough will become very sticky and will roll into a big ball in the mixer. 

Take ball of dough out of mixer and place in a well oiled (olive oil) bowl. Cover ball of dough with oil. 

Cover the bowl with a clean dish towel and leave out at room temp for 30. Dough will grow. 

Separate dough into 6 equal balls for individual pizzas. 

Preheat oven to 500

On a pizza stone sprinkled with a little flour, spread out two pizzas. 

Spray or drizzle with olive oil and sprinkle with salt. 

Cook for 3 minutes before adding toppings. 

For the Prosciutto Pear Arugula Ricotta pizza you need:

One pear sliced

Ricotta cheese

Mozzarella cheese

Arugula 

2 oz prosciutto sliced from the Deli 

1 cup balsamic vinegar boiled till becomes a thick syrup. 

First spread on ricotta, add toppings and lastly sprinkle a little mozzarella on top

Bake for 10 more minutes

Drizzle with balsamic reduction 

EAT UP!!!! 

For the Margarita pizza you need:

Pizza sauce 

Mozzarella 

Roma tomatoes 

Sliced fresh basil 

 

Bake the same as I said above.

I hope you like these pizzas as much as we did! 

NOTE: I found this olive oil spray that I used on the dough before before adding the toppings. It was really helpful and easier than drizzling and brushing olive oil.