Bonanno Brothers Pizzeria Recipe

Mix and autolyse

In a large bowl or stand mixer bowl, combine 2.25 cups lukewarm water (about 95–105°F) and 2 tsp instant yeast. Sprinkle in 1 tsp sugar and stir to dissolve. Add 6 cups bread flour and mix briefly until no dry flour remains. Cover and let rest (autolyse) for 20 minutes.

Add salt and oil, knead

After autolyse, add 2 tsp fine sea salt and 2 tbs olive oil. If using a stand mixer, knead with the dough hook on medium speed for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. By hand, turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.

Bulk rise

Place the dough in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise at room temperature for 60–90 minutes or until doubled. For more flavor, refrigerate the dough for 12–24 hours (cold ferment); if cold fermenting, allow the dough to come to room temperature for 1–2 hours before shaping.

Divide and rest

Turn the risen dough onto a lightly floured surface. Divide into two equal portions. Shape each into a tight ball by pulling edges under. Place dough balls seam-side down on a lightly floured tray, cover, and rest for 30–45 minutes to relax the gluten before shaping. This yields two 12–14" pies.

While dough is rising or resting, make the sauce. Crush 1 cup canned whole tomatoes by hand or pulse once in a blender so mixture remains slightly chunky. In a small saucepan over medium heat, warm 1 tbs olive oil and add 1 tsp minced garlic. Sauté 20–30 seconds until fragrant but not brown. Add crushed tomatoes, 2 tbs tomato paste, 1 tsp dried oregano, 0.25 tsp crushed red pepper, 0.5 tsp salt, 0.25 tsp black pepper and 0.5 tsp sugar (optional). Stir and simmer on low for 10–12 minutes to thicken slightly. Taste and adjust salt or sugar. Remove from heat and let cool to room temperature before using.

Preheat oven

Place a pizza stone or heavy baking steel on the middle rack of your oven. Preheat to the highest temperature your oven allows (500–550°F / 260–290°C) for at least 45 minutes to ensure the stone/steel is thoroughly heated. If using a home oven that reaches 500°F, preheat for full time. If using a pizza oven, follow manufacturer recommendations.

Shape dough

Lightly dust a pizza peel or work surface with 1 tbs cornmeal/semolina and a little all-purpose flour. Take one rested dough ball and gently press from the center outward to form a 12–14" disc, leaving a slightly thicker 1/2–3/4" rim. Avoid degassing completely—retain some air for a light crust. Do not use a rolling pin if you want a puffier edge.

Top pizza

Spread about 1/2 cup of the cooled tomato sauce over the dough, leaving the rim bare. Sprinkle 1.5 cups shredded low-moisture mozzarella evenly over the sauce. Dot with half of the torn fresh mozzarella (if using) and scatter 3 oz thinly sliced calabrese salami and 1/4 cup roasted red peppers (if using). Lightly dust with 2 tbs grated Pecorino Romano and a pinch (about 1/4–1/2 tsp) crushed red pepper flakes for heat.

Bake

Transfer the pizza to the preheated stone/steel and bake for 6–9 minutes in a 500–550°F oven, or until the crust is blistered and golden and the cheese is bubbling and slightly browned in spots. In cooler home ovens or thicker stones, bake 9–12 minutes; rotate halfway for even browning.

Finish

Remove pizza from oven and immediately brush the crust lightly with 1/2 tbs olive oil and sprinkle 1/4 tsp flaky sea salt over the rim. Scatter fresh basil leaves over the hot pizza. Let rest 2–3 minutes, then slice and serve. Repeat assembly and bake steps for the second pizza.

Serve hot from the oven with additional crushed red pepper and grated Pecorino at the table. Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 375°F oven on a baking sheet for 8–10 minutes or in a skillet for a crisp crust.