Sicilian-Style Pizza with Prosciutto, Figs, and Balsamic Vinegar

Ingredients:

Pizza dough

• 480 g of water
• 1.5 g of fast-acting yeast
• 800 g of class 00 flour
• 20 g of salt

Balsamic Maple Glaze

• 1 cup balsamic vinegar of Modena
• 0.5 tbsp. natural maple syrup

Pizza "Trapani"

• 1 cup of class 00 flour
• 2 cups whole milk ricotta
• 450 g fresh mozzarella, torn
• 1 cup fried garlic cloves
• 1 cup chopped roasted bell pepper
• 3 cups fresh figs, quartered
• 24 slices prosciutto
• Special equipmentpizza stone

Preparation:

1. Dough:
   
   Pour water into the mixer bowl and add the yeast. Let it dissolve for 10 minutes. Gradually add the flour. Once the flour and water begin to combine, add the salt. Mix the dough for 3 minutes. Transfer to a container and cover; let it rise for 24 hours.
2. Knead the dough, form 220g balls on baking sheets, and refrigerate for up to 48 hours. When ready to bake, bring the dough to room temperature.
3. Balsamic Maple Glaze:
   
   Combine the balsamic vinegar and maple syrup in a small saucepan. Bring to a boil, then reduce heat to low and simmer, stirring frequently to prevent burning, until the liquid has reduced by half and the glaze coats the back of a spoon.
4. Preheat a wood-fired oven to 425-450°C or a conventional oven to 290°C with a pizza stone in the bottom.
5. Flour a work surface and, using your hands, stretch the dough into layers. Spoon ricotta cheese onto each pizza, spreading it out so it almost reaches the edges. Top with some mozzarella, roasted garlic, roasted peppers, and figs. Bake until golden brown and bubbly, about 90 seconds in a pizza oven or 5 minutes in a conventional oven. Remove the pizza and cut into 4 wedges. Top each with prosciutto and drizzle with maple glaze.