Whenever I make pizza, my husband’s blood pressure tends to creep up the next day, so our pizza phase had cooled down a bit…
But then—I couldn’t resist.
At KODAMA in Atre Ebisu (West Wing), I found a crazy good deal on prosciutto offcuts.
Way too much to finish on their own.
So I did what I always do: googled a bunch of recipes and had a realization.
Yep.
Let’s bake pizza.
It turned out surprisingly well, so here’s a quick memo.
Long story short—it was a success.
Honestly?
The best pizza I’ve ever made.
Full gear mode ON
Full gear mode ON
Frozen Caputo pizza dough (160g × 15 pcs)
I took one out of the freezer and left it at room temp for 12 hours with a damp cloth on to
⚠️ Pro tip: Don’t forget you’re making pizza in the first place.
After a few rounds of trial and error, I finally got all the right tools:
De’Longhi pizza stone (round, 29.5cm)
Culturaltu pizza peel (58 × 25.3 cm)
No regrets—totally worth it.
I forgot to take ingredient photos, but the goal was simple:
use up that prosciutto.
I also had sliced mozzarella in the freezer.
[st-card-ex myclass="undefined" url="https://cookpad.com/recipe/645766" target="_blank" rel="nofollow" thumb="" label="" name="" bgcolor="" color="" readmore=""]I checked a recipe and saw it called for paprika.
Oh! I’ve got green peppers. Close enough!
How I made it
- Let the dough ferment (12 hours at room temp)
- Preheat the oven to 300°C
- Dust with strong flour and stretch the dough (added a pinch of salt)
- Grate one clove of garlic and spread it on the dough
- Spread ketchup (Nagano brand)
- Lay out the prosciutto
- Roughly chop and add green peppers
- Sprinkle herb salt
- Top with sliced mozzarella
- Bake at 300°C for 12–13 minutes
SO good.
The green peppers really did their job—glad I added them.
The dough was slightly salty…
My husband said so, but the prosciutto was great, and I was totally satisfied.
Maybe adding a drizz
Final thoughts
All in all, it was easier than expected, not too much work
(and hey—his blood pressure didn’t spike that much 😄).
Most of all, it was just fun!!!!
Classic combos really are the best.
It even feels a bit like throwing a mini pizza party 🎶
You can’t make it on a whim because of the fermentation time,
but I’ll absolutely be doing this again.
