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Fontina, Prosciutto Cotto, and Arugula Pizza

Written By Peter Reinhart
Thursday, 24 February 2011 Written Recipes

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….




Does anyone know the oven temp required to cook a ‘one minute pizza’ like the one seen in this video?


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.


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!

Jim C

Peter , do you know of any locations to purchase the 00 flour in the U.S.


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Peter’s Books

American Pie
Artisan Breads Every Day
The Bread Bakers Apprentice
Brother Junipers Bread Book
Crust and Crumb
Whole Grain Breads

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