Santo Recipe
Tomato sauce, fresh mozzarella, sausage, onion, chili oil
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Ingredients
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Dough
Tomato sauce
Toppings
Method
Dough
- 1
Activate yeast and mix
In a small bowl, combine warm water, sugar, and active dry yeast. Stir and let sit 5–10 minutes until foamy (if it doesn't foam, the yeast may be inactive).
- 2
Make dough
In a large bowl, whisk together flour and salt. Make a well, add the foamy yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook for 4–5 minutes.
- 4
- 5
Shape
Punch dough down, divide into two equal portions for two 10–12" pizzas (or keep whole for one large). Let rest 10 minutes, then stretch or roll each into a 10–12" round on a floured surface. Dust peel or baking sheet with cornmeal or flour to prevent sticking.
Tomato sauce
- 6
Cook sauce
Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, salt, black pepper and red pepper flakes (if using). Bring to a gentle simmer and cook 8–10 minutes to slightly thicken. Taste and adjust seasoning. Remove from heat and let cool slightly before spreading on dough.
Toppings & Assembly
- 7
Preheat oven
Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn't reach 500°F, preheat to the highest temperature.
- 8
- 9
Assemble pizza
Transfer stretched dough to a floured/cornmealed pizza peel or baking sheet. Spread a thin, even layer of tomato sauce over the dough, leaving a 1/2" border for the crust. Distribute torn fresh mozzarella evenly over the sauce. Scatter cooked sausage and the thinly sliced onion over the cheese. Drizzle about 1 tablespoon of chili oil over the toppings (reserve remaining for finishing).
- 10
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes until crust is blistered and golden and cheese is melted and bubbly. Baking time will vary with oven temperature; check after 7 minutes if very hot oven.
- 11
Finish and serve
Remove pizza from oven. Immediately drizzle remaining 1 tablespoon chili oil in a thin stream across the top, tear and scatter fresh basil leaves if using, and sprinkle 1/4 teaspoon fine sea salt evenly. Let rest 2 minutes, slice and serve hot.