Golden Boy Pizza with Prosciutto and Arugula
Founder of Golden Boy Pizza, Peter Sodini grew up baking focaccia in his father’s San Francisco bakery. Later, Peter adapted his focaccia recipe for Sicilian-style pizza, creating what is now locally referred to as “Sanfrancilian." Now, using their dough mix and sauces, you can bake up your own version of their unique pizza at home.
Ingredients
- 1 package Golden Boy Pizza Dough Mix (includes yeast, dough mix and seasoning packet)
- 1 cup (8 fl. oz./250 ml) plus 3 Tbs. warm water (110° to 115°F/40° to 46°C)
- 3 Tbs. olive oil, plus more for brushing
- All-purpose flour for dusting
- 1 cup (8 fl. oz./250 ml) Golden Boy Classic Pizza Sauce
- 1/2 lb. (250 g) fresh mozzarella, torn into bite-size pieces
- 1/4 lb. (125 g) thinly sliced prosciutto
- 1 cup (2 oz./60 g) arugula leaves
- 1/4 cup (1 oz./30 g) shaved Parmesan cheese
Directions
In the bowl of a stand mixer fitted with the dough hook, whisk together the yeast, 1/4 cup (40 g) of the dough mix and 1 cup (250 ml) of the warm water. Let stand for 10 minutes. Add the remaining dough mix, the remaining 3 Tbs. warm water and 1 Tbs. of the olive oil; beat on low speed for 1 minute. Increase the speed to medium-low and mix until the dough looks elastic and pulls away from the sides of the bowl, about 5 minutes.
Remove the dough from the mixer and shape it into a ball. Lightly brush the dough and a large bowl with olive oil and put the dough in the bowl. Cover with plastic wrap and place in a warm location to rise for 45 minutes.
Position a rack in the lowest position in an oven and place a pizza stone, if using, in the top third. Preheat the oven to 450°F (230°C).
Using the remaining 2 Tbs. olive oil, grease two 12-inch (30-cm) round pizza pans. Divide the dough into 2 balls of equal size. On a lightly floured surface, roll each of the balls into a 10-inch (25-cm) round. Transfer each dough round to one of the prepared pans. Let stand, uncovered, in a warm location for 15 minutes.
To assemble the pizzas, spread half of the sauce evenly on each dough round, leaving a 1/2-inch (12-mm) border uncovered, then top each with half of the mozzarella, prosciutto and half of the seasoning packet. Let stand again, uncovered, in a warm location for 15 minutes.
Bake one of the pizzas on the pizza pan until the edges of dough are golden brown, about 15 minutes. Carefully transfer the pizza to the pizza stone and continue baking until the crust is deep golden and crisp, 2 to 3 minutes more. If not using a pizza stone, continue to bake the pizza on the pizza pan for 3 to 5 minutes more. Remove the pizza from the oven and top with half of the arugula and shaved Parmesan. Repeat to make the second pizza. Cut into slices and serve immediately. Makes two 10-inch (25-cm) pizzas; serves 8.
Williams Sonoma Test Kitchen
