This Neapolitan-style white pizza features a blistering crust, creamy melted cheese, juicy burst tomatoes, and is finished with fresh, elegant toppings.

TYPE MAIN DISH - BREAD
SERVES 6-8
DIFFICULTY EASY
PREP TIME 20 MINUTES
COOK TIME 5 - 7 MINUTES

Ingredients

 

For the Base:
 

  • 1 pre-made high-hydration Neapolitan pizza dough ball (approx. 250g), brought to room temperature

  • 1 tbsp semolina flour or cornmeal (for dusting the peel)

  • 1 tbsp extra virgin olive oil

The Toppings:
 
  • 4 oz fresh mozzarella, torn into bite-sized pieces
  • 2 oz fontina or taleggio cheese, shredded (for a rich, creamy melt)
  • 1/2 cup cherry tomatoes, halved
  • 3–4 slices of high-quality Prosciutto di Parma
  • 1 cup fresh baby arugula, washed and dried
  • Shaved Parmigiano-Reggiano (optional)
  • Flaky sea salt and freshly cracked black pepper
 

Directions

1. Preheat the Stone

Place your pizza stone into your All-Clad Pizza Oven or specialized pizza oven. Preheat to its highest setting (ideally between 500°F and 550°F / 260°C to 280°C, or higher if using a dedicated outdoor pizza oven). Let the stone heat for at least 30–45 minutes to ensure maximum heat retention for a crispy crust.

2. Shape the Dough

On a lightly floured surface, gently stretch your dough ball from the center outward, leaving a thicker lip around the edges to form the cornicione (the puffy crust seen in the image). Do not use a rolling pin, as this will deflate the air bubbles.

3. Prep the Transfer

Dust a pizza peel lightly with semolina flour. Transfer the stretched dough onto the peel. Gently shake the peel to ensure the dough moves freely and won't stick.

4. Assemble the White Base

Brush the dough lightly with extra virgin olive oil. Evenly distribute the torn fresh mozzarella and shredded fontina across the base. Scatter the halved cherry tomatoes over the cheese.

5. Bake to Perfection

Slide the pizza carefully off the peel directly onto the hot stone. Bake for 5 to 7 minutes (or 90 seconds if in an ultra-high heat 900°F pizza oven) until the crust is beautifully charred and blistered, and the cheese is bubbling.

6. Finish and Serve

Using the stainless steel handles, carefully remove the stone setup, or slide the pizza back onto your peel. Immediately drape the fresh prosciutto slices over the hot cheese so the fat slightly melts. Top with a generous handful of fresh arugula, a sprinkle of flaky sea salt, and a drizzle of olive oil. 

RECIPE BY THE ALL-CLAD KITCHEN