Salsiccia Recipe

Prepare oven and dough

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while the oven preheats for at least 30 minutes. Lightly dust a pizza peel or the back of a baking sheet with the all-purpose flour. If using refrigerated dough, let it rest at room temperature 20–30 minutes so it's easier to stretch.

On a lightly floured surface, stretch or roll the dough into a 12–14-inch round, leaving a slightly thicker edge for the crust. Transfer the stretched dough to the prepared peel or baking sheet.

Brush the outer 1/2-inch rim of the dough with the olive oil to promote browning.

Combine marinara sauce, minced garlic, dried oregano, and crushed red pepper flakes in a small bowl. Taste and adjust seasoning with a pinch of salt if needed.

Spread the marinara mixture evenly over the center of the stretched dough, leaving the oiled rim exposed (about 3/4 cup to 1 cup, depending on desired sauciness).

Cook and prepare sausage

Heat a nonstick skillet over medium heat. Crumble the Italian sausage into the pan (remove casing first) and cook until browned and just cooked through, about 6–8 minutes, breaking it into bite-sized pieces with a spoon. Drain any excess fat on a paper towel-lined plate and blot to remove extra oil. Season with a pinch of coarse salt and freshly ground black pepper while still warm.

Distribute the cooked sausage evenly over the sauced dough, leaving the crust clear.

Tear or slice the fresh mozzarella into 1/4–1/2-inch pieces and scatter them evenly across the pizza, spacing so the cheese melts into pockets and some sausage remains visible.

If using, sprinkle a tablespoon of grated Pecorino Romano or Parmesan lightly over the top.

Slide the assembled pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) until the crust is golden and blistered and the cheese is melted and slightly browned, 8–12 minutes (watch closely; exact time depends on oven and stone).

Remove the pizza from the oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top, slice, and serve. Finish with a light grind of black pepper or an extra sprinkle of Pecorino if desired.