La Rustica Recipe

Activate and mix

In a medium bowl whisk warm water with honey (or sugar) until combined. Sprinkle the instant yeast over the water and let sit 5 minutes until foamy. In a large bowl or the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture and 2 tablespoons olive oil.

Knead

Mix with a wooden spoon or use the dough hook on low speed until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. Add a teaspoon of water or dust with a little flour if dough is too dry or sticky.

First rise

Form dough into a ball, coat lightly with oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Shape

Gently deflate the dough and turn it onto a lightly floured surface. For one large rustic pizza (12–14") or two smaller, shape into a tight ball and let rest 10 minutes. Then press and stretch into a roughly shaped oval or circle about 12–14 inches thick edge slightly puffed. Transfer to a piece of parchment or a well-floured pizza peel.

While the dough rises, warm 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the crushed tomatoes, dried oregano, salt and pepper. Simmer gently 8–10 minutes to concentrate flavor and reduce excess liquid. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to highest setting (500–550°F / 260–290°C) with a pizza stone or steel on the middle rack for at least 45 minutes. If using a baking sheet, preheat the sheet upside down.

If using raw sausage in casing: remove casing and crumble the sausage into a skillet over medium heat. Cook until browned and cooked through, about 6–8 minutes, breaking into small pieces. Drain excess fat and set aside. If using pre-cooked sausage, just warm through briefly.

Lightly dust the shaped dough with a little flour or semolina. Spoon 1/2 to 2/3 cup of the prepared tomato sauce onto the center of the dough and spread with the back of the spoon, leaving a 1/2–3/4" rim. Scatter torn or sliced fresh mozzarella evenly over the sauce.

Distribute cooked sausage, roasted red pepper strips, sliced red onion, and olives across the cheese. Sprinkle grated Parmesan and crushed red pepper flakes evenly. Drizzle 1 teaspoon olive oil over the toppings and finish with a light pinch (about 1/4 teaspoon) of sea salt over the crust and toppings.

Slide the pizza (on parchment or dusted peel) onto the preheated stone or sheet. Bake 8–12 minutes, rotating halfway, until crust is deeply golden, slightly blistered, and cheese is bubbling and beginning to brown in spots. Baking time will vary with oven temperature and stone/steel.

Remove pizza and let rest 2–3 minutes. Scatter fresh basil leaves across the top. If using optional arugula, toss arugula with 1/2 teaspoon lemon juice and 1/2 teaspoon olive oil, then place atop the pizza just before serving.

Slice and serve hot. Optionally finish with an extra drizzle of olive oil and another light sprinkle of grated Parmesan or red pepper flakes to taste.