- Yield: 1 (18 x 13-inch) pizza
- 1¼ cups warm water
- 1 teaspoon sugar
- 2 teaspoons active dry yeast
- 3 cups all-purpose flour, plus more for the work surface
- ⅓ cup rye, spelt, or whole-wheat flour
- 1 teaspoon kosher salt
- 2 teaspoons olive oil, plus more for greasing the bowl
- ¼ cup plus 2 tablespoons olive oil, plus more for drizzling
- 1 tablespoon minced garlic (from 4 to 6 cloves)
- ¾ pound fresh mozzarella, thinly sliced
- 1 pint (10 to 12 ounces) cherry tomatoes, halved
- 1 medium head of radicchio (10 to 12 ounces), cored and sliced into thin strips
- Kosher salt
- 3 ounces thinly sliced prosciutto
- 2 tablespoons balsamic vinegar
How to Make It
Make the Dough
- Combine the warm water and sugar in a liquid measuring cup, stirring to dissolve the sugar. Sprinkle the yeast over the surface of the water and let stand for 10 minutes.
- Combine the flours, salt, and the 2 teaspoons oil in the bowl of a food processor. Pulse to combine. With the machine running, add the yeast mixture as fast as the flours will absorb it. Process until the dough forms a ball and clings to the blade, about 30 seconds, then process for another 30 seconds. Place the dough in a large, greased bowl, cover it with plastic wrap or a clean dish towel, and leave in a warm place to rise. You can use the dough in 2 to 3 hours, but, if possible, leave it for 6 to 8 hours, as the flavor will be tangier and more developed. I like to make the dough in the morning for that night’s dinner. Make the Pizza
- About 2 hours before you’re ready to eat, turn the dough out on a lightly floured counter. Press it into a rough rectangle, and let it rest for 15 minutes. Meanwhile, pour the ¼ cup olive oil onto a rimmed half sheet pan (18 × 13 inches). Move it around to spread the olive oil over the entire base of the pan.
- Use a rolling pin to roll the dough into a large rectangle nearly large enough to fit in the sheet pan. Carefully transfer the dough to the pan, and pat and pull the edges to reach the corners. It’s okay if they don’t quite get there, just do your best. Cover the sheet pan with plastic wrap, and leave it in a warm spot until the dough is slightly puffy, 45 minutes to 1 hour.
- Preheat the oven to 425°F.
- Combine the remaining 2 tablespoons of olive oil with the garlic in a small bowl. Use a pastry brush to paint the dough with the oil mixture. Alternatively, you can spoon it evenly over the dough. Top with the mozzarella, leaving about 1½ inches free around the perimeter. Bake until the cheese melts and the dough begins to color, about 20 minutes. Remove the pan from the oven.
- Spread about three-quarters of the tomatoes over the melted cheese, and top with the radicchio. Sprinkle lightly with salt, drizzle with olive oil, and return the pizza to the oven. Bake until the radicchio is entirely wilted and the crust is golden, another 15 to 20 minutes. Remove the pan from the oven. Top the hot pizza with the remaining tomatoes, the prosciutto, and the balsamic vinegar. Let the pizza cool slightly before cutting and serving.