If there is one pizza that tastes like an Oklahoma summer evening, it is this one. Ripe peaches, salty prosciutto, and pull-apart fresh mozzarella bake up on a sourdough pizza dough, then the whole thing gets finished with dollops of mascarpone and a generous drizzle of hot honey. Sweet, salty, creamy, spicy… it covers all the bases and then some!
This recipe uses my everyday sourdough pizza dough as the foundation, with one small upgrade I have been loving lately: dusting with semolina flour instead of regular flour before shaping (no wonder semolina flour is the standard for pizzerias!). It gives the crust a crispier, more golden bottom with that little bit of crunch you get from proper pizzeria pizza.
What should I serve with this pizza?
This one is rich and a little sweet, so I like to keep the sides simple: a peppery arugula salad with lemon and olive oil, or a big pitcher of iced tea. It also makes a lovely starter cut into small squares for a summer gathering or grazing table.
Can I make this ahead of time?
Yes. The dough is the make-ahead part. Dough balls can be cold-proofed in the fridge for up to 48 hours, so you can mix the dough one day and bake the next. Just let the dough come back to room temperature before shaping. Slice the peaches and tear the mozzarella right before assembling so everything stays fresh.
How do I store leftovers?
Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet or a 400°F oven for a few minutes to re-crisp the crust. I would skip the microwave here, the crust deserves better. Add a fresh drizzle of hot honey after reheating if you have it.
Quick Overview
- Mix the sourdough pizza dough and let it rest.
- Do 3 rounds of stretch and folds.
- Bulk ferment until doubled, about 8 hours at 70°F.
- Divide, shape into balls, and do a second rise (or cold proof up to 48 hours).
- Preheat oven to 500°F with a baking steel inside for 30 minutes.
- Shape the dough on a semolina-dusted surface.
- Top with olive oil, fresh mozzarella, prosciutto, peaches, and salt.
- Bake about 8 minutes until puffed and golden.
- Finish with mascarpone dollops and hot honey.
Hot Honey Peach Prosciutto Sourdough Pizza
Ingredients
- 100 grams bubbly, active sourdough starter
- 375 grams warm water
- 20 grams olive oil plus more for later
- 500 grams all-purpose flour (11%+ protein) or bread flour
- 10 grams fine sea salt
- Semolina flour for dusting
- 1 to 2 tbsp tablespoons olive oil for the base
- 125 grams fresh mozzarella (about half an 8 oz ball), torn into pieces
- 4 slices prosciutto torn
- 1 ripe peach thinly sliced
- Sprinkle of flaky or fine sea salt
- 6 tsp mascarpone (about 2 tablespoons) dolloped
- Hot honey for drizzling
Equipment
- 1 Baking steel or pizza stone (use code SARAH10 for a discount at bakingsteel.com)
Method
- Mix. In a large bowl, stir together the starter, water, and olive oil until cloudy. Add flour and salt. Mix until there is no dry flour left. Cover and let rest for 20 to 30 minutes.
- Stretch + Fold. Do 3 rounds of stretch and folds, spaced 20 to 30 minutes apart. Each time the dough should feel a bit stronger.
- Bulk Ferment. Let the dough rise at room temperature until doubled in size, airy, and slightly jiggly, about 8 hours at 70°F.
- Shape. Divide and shape into two equal balls (around 450 to 460 grams each) for larger pizzas, or into 3 parts for smaller pizzas, and coat each dough ball with a thin layer of olive oil. Rest seam-side down on a lightly oiled surface or container.
- Second Rise / Cold Proof. Cover and let rise at room temperature for 1 to 2 hours, or cold proof in the fridge for up to 48 hours. If cold proofing, allow the dough to come back to room temperature before baking (this will help make shaping easier).
- Preheat. Preheat your oven to 500°F with a stone or steel inside for 30 minutes (you want it to be REALLY hot).
- Stretch. Dust your pizza ball generously with semolina flour, then dimple along the outside of the ball to create a crust. Slowly stretch the dough gently onto parchment or a semolina-dusted peel until it resembles a pizza round. The semolina keeps the dough from sticking and gives the bottom crust a wonderful crisp.
- Top. Drizzle the dough with olive oil, leaving a border for the crust. Scatter the torn mozzarella, then the prosciutto, then arrange the peach slices in a single, even layer. Use the whole surface of the pizza and take care not to pile the toppings up. Spreading everything out helps the crust bake evenly and keeps the middle from going soggy. Finish with a sprinkle of salt.
- Bake. Bake for around 8 minutes, or until the crust is puffed and golden, the cheese is bubbling, and the peach edges are just starting to caramelize.
- Finish. Straight out of the oven, dollop small spoonfuls of mascarpone over the hot pizza and drizzle generously with hot honey. Slice and serve immediately.
Notes
- Spread the toppings, don’t pile. Distribute the toppings in an even layer across the whole surface of the pizza. Piled-up toppings weigh down the dough and steam instead of bake.
- Semolina is the secret. Regular flour works for dusting, but semolina gives a noticeably crispier, more golden bottom crust and makes the dough slide onto the steel effortlessly.
- No hot honey? Drizzle regular honey and add a small pinch of chili flakes.
- Mozzarella tip. Pat the torn mozzarella dry with paper towel before topping to avoid a watery pizza.
- Make it a pizza week. This dough holds in the fridge for up to 3 days, so double the batch and keep dough balls ready to go.
