Italiano Pizza Recipe

Activate yeast

In a small bowl, stir the warm water, sugar and yeast. Let sit 5–8 minutes until foamy.

In a mixing bowl combine the flour and salt. Add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If sticky, add up to 1–2 tablespoons more flour.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm place 45–60 minutes, or until doubled in size.

Punch dough down, form into a ball, and let rest 10 minutes before rolling into a 12-inch round. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside.

While the dough is rising, heat 1 teaspoon olive oil in a small saucepan over medium-low heat. Add the minced garlic and sauté 30 seconds until fragrant (do not brown).

Add crushed tomatoes, dried oregano, salt, black pepper and red pepper flakes. Stir, reduce heat to low and simmer gently 8–10 minutes to thicken slightly. Remove from heat and let cool to warm.

Taste and adjust seasoning. The sauce should be spoonable — not runny.

If using raw chorizo, cook in a skillet over medium heat, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain on paper towels and let cool slightly. If using pre-cooked chorizo, just slice/crumble as needed.

Tear thin slices of Italian ham into small pieces. Measure out pepperoni slices. Combine shredded mozzarella and provolone in a bowl; stir in grated Parmesan.

Sprinkle cornmeal or extra flour on a pizza peel or rimless baking sheet. Stretch or roll the rested dough into a 12-inch round, leaving a slightly thicker edge for the crust.

Transfer the dough to the prepared peel or sheet. Spread about 1/3 to 1/2 cup of the tomato sauce evenly over the dough, leaving a 1/2-inch border.

Evenly distribute the cheese blend over the sauce. Scatter the crumbled chorizo, torn Italian ham, and pepperoni slices on top of the cheese.

Slide the pizza onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until crust is golden and cheese is bubbly and lightly browned.

Remove pizza from oven and let rest 2 minutes.

Toss fresh arugula with 1 teaspoon extra-virgin olive oil and a light grind of black pepper.

Top the hot pizza with the dressed arugula. Optionally grate a little extra Parmesan over the top and drizzle a touch more olive oil. Slice and serve immediately.