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The Hot Peach & Prosciutto Pizza

This Hot Peach & Prosciutto Pizza layers creamy ricotta and melted mozzarella over a cold-fermented, chewy pizza crust, then tops it with thinly sliced ripe peaches. After baking at high heat for a blistered, golden finish, silky Prosciutto di Parma is draped over the hot pizza and finished with fresh basil, hot honey, cracked black pepper, and flaky sea salt.
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Prep Time 20 minutes
Cook Time 10 minutes
Rise & Cold Fermentation Time 1 day
Total Time 1 day 30 minutes
Servings: 6 People
Course: Main Course
Ingredients Equipment Method

Ingredients
  

The Cloud Pizza Dough
  • 3½ cups bread flour
  • 1½ cups warm water 100℉
  • 1 tsp instant yeast
  • 2 tsp fine sea salt
  • 1 tsp honey
Toppings
  • 1 cup whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1-2 ripe peaches sliced into thin crescents
  • 6 slices prosciutto
  • hot honey
  • fresh basil
  • coarse black pepper & flaky sea salt

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer with dough hook
  • Measuring cups & spoons
  • Pizza stone or heavy duty baking sheet
  • Sharp knife or pizza cutter

Method
 

  1. Whisk warm water, yeast, and honey in a large bowl. Let it sit for 5 minutes until it looks frothy.
    Add flour and salt. Mix into a shaggy ball, then knead (by hand or stand mixer) for 8–10 minutes until the dough is smooth and bounces back when poked.
    Place in a greased bowl, cover with a damp cloth, and let rise at room temp for 1 hour.
    Move the bowl to the fridge for 18–24 hours.
    2 hours before dinner, take it out, divide into 2 balls, and let them reach room temperature.
  2. Preheat your oven to its absolute highest setting about 500°F–550°F. If using a pizza stone, let it heat for at least 30 minutes.
    On a floured surface, gently stretch the dough using your knuckles. Do not use a rolling pin.
    Spread a thin layer of ricotta across the dough.
    Sprinkle a light layer of mozzarella.
    Arrange the peach slices.
    Slide onto the stone or a preheated baking sheet. Bake for 8–10 minutes until the crust edges are blistered and dark brown.
  3. While the pizza is steaming, gently drape the cold prosciutto over the top.
    Add fresh basil leaves.
    Drizzle hot honey.
    Finish with cracked pepper and a pinch of flaky sea salt