Il Circolo del Forno
A quick and characterful white pizza, ready in under three hours. The garlic ricotta base replaces the tomato with a delicate cream, the fior di latte melts during cooking, and only after baking do the aged prosciutto crudo, fresh burrata, and a drizzle of homemade balsamic reduction come on top. The key is in the contrast: hot and cold, fat and acidic, crunchy and soft.
In brief
- Total time: 2–3 hours (10 min dough · 1–2 h rising · 8–10 min baking)
- Difficulty: Easy
- Hydration: 60%
- Rising: 1–2 hours at room temperature, dry yeast
- Result: white base with ricotta, melted fior di latte; prosciutto, burrata, and balsamic raw
- Equipment: baking stone or preheated pan, oven at 480 °F (250 °C)
Ingredients
Dough (for 2 pizzas)
| Ingredient | Quantity | Notes |
|---|---|---|
| 00 flour | 1 lb 2 oz (500 g) | |
| Warm water | 1¼ cups (300 ml / 300 g) | |
| Active dry yeast | ¼ oz (7 g) (2¼ tsp) | |
| Salt | ⅓ oz (10 g) (about 1¾ tsp) | |
| Extra virgin olive oil | 1 tablespoon |
Balsamic reduction
| Ingredient | Quantity | Notes |
|---|---|---|
| Balsamic vinegar from Modena | ½ cup | |
| Wildflower honey | 1 teaspoon |
Dressing
White base (during cooking)
- 3½ oz (100 g) ricotta cheese
- 1 finely minced garlic clove
- 5¼ oz (150 g) fior di latte or pizza mozzarella
- Salt, pepper, extra virgin olive oil
Raw topping (after cooking)
- 4–5 slices of thinly sliced aged prosciutto
- 1 whole burrata (or half for pizza)
- Fresh arugula
- Parmesan shavings to taste
Procedure
- 1Dough
Dissolve the yeast in warm water. Gradually add the flour, then the salt and oil. Knead for 10 minutes, cover, and let rise for 2 hours at room temperature.
- 2Balsamic reduction
Pour the balsamic vinegar and honey into a small saucepan. Over low heat, let it simmer for 10 minutes, stirring occasionally. When it has reduced by half and has the consistency of syrup, turn off the heat and let it cool. It can be stored in a jar for weeks.
- 3White base
Mix the ricotta with the minced garlic, a drizzle of oil, salt, and pepper. This is your base: creamy, delicate, perfect not to overshadow the ingredients that come after.
- 4Preheat the oven
Set the oven to the highest temperature for at least 30 minutes. Insert the baking stone or a cast-iron skillet if you have one.
- 5Rolling and baking
Roll out the dough by hand, spread the ricotta cream with the back of a spoon, add pieces of fior di latte, and drizzle with oil. Bake for 8–10 minutes until the edges are golden and puffed.
- 6Finishing raw
As soon as it comes out of the oven, wait 30 seconds, then arrange the slices of prosciutto crudo so that they slightly curl in the heat of the pizza. Place the burrata in the center, cut it with a sharp knife, and let the inner cream flow out on its own. Add fresh arugula, shavings of parmesan, and finally three or four drops of balsamic reduction drizzled all over.
Technical notes
- The prosciutto should never go in the oven: it is always added raw, after cooking. The residual heat of the pizza warms it just enough and gently brings out the fat without drying it out.
- The burrata should be opened in the center on the pizza: do not place it whole — cutting it and letting the inner cream flow over the hot pizza is when the recipe transforms into something memorable.
- Balsamic reduction is everything: do not substitute it with balsamic directly from the bottle — the balance with honey and the concentration achieved by cooking it completely change the vinegar's character. Three drops are enough.
Recipe by Il Circolo del Forno — April 2026