Fontina, Prosciutto Cotto, and Arugula Pizza

Here's a great pizza from Kelly Whitaker of Boulder's fabulous Pizzeria Basta.


We asked him to create something on the spot, using Bel Gioioso Fontina cheese and he quickly pulled together a few other great ingredients: speck (smoked prosciutto), regular prosciutto, fresh mozzarella, local mushrooms, and a garnish of arugula. We all loved it! (I got to eat the slice you see me with in the video but the production crew devoured the rest, and a few others as well!!)

One point of note: Kelly is using --00--flour (low protein, Italian-style pizza flour), but it's not imported from Italy. Instead, it comes from San Francisco's Giusto Mills, the very same mill that supplied my flour when I had Brother Juniper's Bakery many years ago. It's a small world....




#1 Rick M 2011-02-23 19:51
Does anyone know the oven temp required to cook a 'one minute pizza' like the one seen in this video?
#2 Peter Reinhart 2011-02-24 06:03
About 800 degrees; at least that's what they use in Naples. That's not deck temperature but ambient chamber temp. The deck itself is probably more like 600 degrees.
#3 Rick M 2011-02-24 19:47
Thanks Peter!
I'll try to experiment with those oven temps when the snow in the Boston area finally melts enough to be able to get to our oven!
I usually cook at 750 degrees for a 3 minute pizza.
The website and videos (and books) are awesome! So informative!
#4 Jim C 2011-04-03 18:47
Peter , do you know of any locations to purchase the 00 flour in the U.S.

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