Puccia with Prosciutto Crudo, Burrata and Rapini

Method

1. In a mixing bowl, combine type 0 flour, semolina flour, water, dry yeast, salt, and olive oil. Knead until a smooth dough forms.
2. Shape the dough into a log, cover with a cloth, and let rest for about 10 minutes.
3. Divide the dough into 4 pieces (100-110g each). Form into balls by folding the edges to the center and sealing the bottom.
4. Sprinkle the balls with semolina, cover them, and let proof for 30 minutes.
5. Meanwhile, heat a pan with a generous drizzle of olive oil, add garlic and chili, then add the cleaned rapini leaves. Season with salt and a splash of water if needed. Sauté for a few minutes until wilted.
6. After proofing, on a semolina-dusted surface, roll each ball into a thin circle.
7. Transfer each circle to a pizza peel and bake on a preheated pizza stone (or on the lowest oven rack) at 250°C (static mode) for 6-7 minutes, until puffed and golden.
8. Let the puccia cool to room temperature.
9. Open the puccia with a serrated knife.
10. Fill with Prosciutto Toscano DOP, the sautéed rapini, and fresh burrata.
11. Close the puccia and serve immediately.