Recipe Detail Page | LCBO

Ingredients

• 1 1/2 cups (375 mL) lukewarm water
• 1 tsp (5 mL) granulated sugar
• 1 1/2 tsp (7 mL) active dry yeast
• 1 tbsp (15 mL) olive oil, plus more for oiling bowl
• 1 3/4 cups (425 mL) bread flour
• 1 1/2 cups (375 mL) 00 flour
• 4 tsp (20 mL) kosher salt (not table salt)
• 1 to 3 tbsp (15 to 45 mL) flour, for dusting
• 1 cup (250 mL) drained, canned whole San Marzano or Pomodoro tomatoes
• 1 tsp (5 mL) dried oregano, preferably Italian
• 1 tsp (5 mL) fresh thyme leaves (optional)
• 2 tbsp (30 mL) olive oil
• 1 tsp (5 mL) salt
• Freshly ground black pepper
• 2 pkgs (each 125 g) buffalo milk Fior di latte or buffalo mozzarella cheese, drained
• Pinches of kosher salt, freshly ground pepper and chili flakes (optional)
• 3 to 4 prosciutto slices, torn (optional)
• 2 pkgs (each 50 g) micro arugula greens