Equipment
* optional
Ingredients
Pizza Dough
- 300 g bread flour
- 180 ml warm water, 40°C/105°F
- 5 g instant yeast
- 6 g sugar
- 15 ml olive oil
- 8 g fine sea salt
Rich Tomato Sauce
- 150 ml tomato passata
- 2 g garlic powder
- 1 g dried oregano
- 15 g tomato paste
Filling & Assembly
- 120 g prosciutto di parma, thinly sliced
- 200 g low-moisture mozzarella cheese, shredded
- 30 g parmesan cheese, grated
- 10 g fresh basil leaves
- 1 egg, beaten
Nutrition (per serving)
Method
Combine warm water, sugar, and yeast in the bowl of a stand mixer. Let sit for 5 minutes until frothy to ensure yeast activity.
Add flour, olive oil, and salt. Mix on low speed until a shaggy dough forms, then increase speed to medium-low and knead for 8-10 minutes until the dough is smooth and elastic.
Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size.
While dough rises, combine tomato passata, tomato paste, garlic powder, and oregano in a small saucepan. Simmer over low heat until reduced to a very thick, spreadable consistency.
Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Punch down the risen dough. On a lightly floured surface, roll the dough out into a large rectangle, approximately 30x40cm (12x16 inches).
Spread the reduced tomato sauce thinly over the dough, leaving a 3cm (1 inch) border on all sides. Layer the prosciutto evenly over the sauce, followed by the shredded mozzarella, parmesan, and basil leaves.
Starting from the long edge, tightly roll the dough into a log. Pinch the seam and the ends firmly to seal completely. Place seam-side down on the prepared baking sheet.
Brush the entire exterior with the beaten egg. Use a sharp knife to cut 3-4 diagonal slits in the top to allow steam to escape.
Bake in the preheated oven for 20-25 minutes, or until the crust is deep golden brown and cheese is bubbling through the vents.
Remove from oven and let rest on the baking sheet for at least 10 minutes before slicing. This allows the cheese to set and prevents the filling from running out.
Chef's Notes
- Low-moisture mozzarella is critical here. Fresh mozzarella releases too much whey and will destroy the dough structure.
- If you want extra sauce, serve warm marinara on the side for dipping rather than putting too much inside the roll.
- Prosciutto is salty, so be conservative with adding extra salt to the filling.
- Letting the dough rest for 10 minutes after baking makes slicing significantly cleaner.
Storage
Refrigerator: 3 days — Wrap tightly in foil or plastic wrap once cooled.
Freezer: 2 months — Freeze slices individually; thaw before reheating.
Reheating: Reheat in a 175°C (350°F) oven for 10-15 minutes to restore crispness. Microwave is not recommended as it destroys the texture.
