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PROSCIUTTO PINSA: The Evolution of Pizza

  • Jan 22
  • 2 min read

Updated: Feb 2

The Roman-style twist you’ll be obsessed with. A creation that’s lighter, crispier, and easier to digest — and yes, it’s having its moment! It’s characterised by its oval shape, airy and crispy crust, and soft interior. Perfect for showing off at brunch or on your next grazing board.




🛒 INGREDIENTS (Serves 4–6):


For the PINSA dough:

  • 600 g plain or bread flour

  • 320 g water (add gradually)

  • 8 g instant yeast

  • 100 g cold water

  • 12 g salt

  • 20 ml olive oil (plus extra for tray and topping)

  • 1 tsp dried rosemary (optional)



For the toppings:

  • 6–8 slices @dorsognasmallgoods Prosciutto

  • 1 cup fresh rocket

  • ½ cup mozzarella (fresh, torn or shredded)

  • ¼ cup sundried tomatoes, chopped

  • Extra olive oil to drizzle

  • Flaky salt and black pepper to finish



👩‍🍳 STEP-BY-STEP:


  1. Mix & rest: In a large bowl, combine flour, yeast and 320 g water. Mix until a shaggy dough forms. Cover and rest for 1 hour.


  2. Add water & salt: Mix for 3 minutes, then gradually add the cold water and salt while kneading until smooth and elastic.


  3. Add oil: Pour in olive oil in two parts, kneading well each time until the dough is no longer sticky.


  4. Rest & fold: Place in a container, cover and rest for 30 minutes. Turn out, fold gently, rest 30 mins, fold again, and rest until doubled in size.


  5. Shape & rise: Transfer to an oiled tray, shape gently into an oval, and let rise again for 15 minutes.


  6. Dimple & bake: Add rosemary (if using), drizzle with olive oil, dimple the surface and sprinkle with flaky salt. Bake at 250°C for 12–15 minutes or until golden.


  7. Top & serve: Once cooled slightly, top with mozzarella, rocket, sundried tomatoes and prosciutto. Finish with extra rocket, olive oil and a sprinkle of salt and pepper.

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