Three Little Pigs Recipe

Activate yeast and mix

In a medium bowl, sprinkle the active dry yeast and optional sugar over the warm water. Let sit 5 minutes until foamy. In a large mixing bowl combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil to the flour. Mix until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 7–10 minutes until smooth and elastic (or use a stand mixer with dough hook for 5–7 minutes). If dough is sticky, add up to 2 tablespoons additional flour in small increments; dough should be slightly tacky but manageable.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Portion

Punch dough down gently, then divide into two equal portions for two roughly 10–12 inch pizzas (this recipe makes two thinner pizzas or one large). Shape into tight balls, cover and let rest 20 minutes to relax the gluten before stretching.

While dough is rising, make the sauce: heat 1 teaspoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 30 seconds until fragrant, do not brown. Add crushed tomatoes, oregano, salt, black pepper, and red pepper flakes if using. Simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and cool to room temperature before using.

Prepare sausage

If using raw sausage, remove casings and crumble into a skillet over medium heat. Cook until browned and cooked through, breaking into small pieces, about 7–8 minutes. Drain excess fat on paper towels and set aside. (If using pre-cooked sausage, simply crumble and warm briefly.)

Prep cheeses and meats

Shred the fontina, drain/torn fresh mozzarella so it is not overly wet (pat with paper towel), slice pepperoni if not pre-sliced, and tear prosciutto into small pieces. Keep ingredients ready to assemble.

Preheat stone hearth or pizza stone and oven: place pizza stone on middle rack and preheat oven to 500–550°F (260–290°C) for at least 45 minutes to 1 hour so the stone is fully heated. If you have a baking steel, follow same heating guidance. If using a home oven that tops out at 500°F, preheat as high as possible.

Stretch dough: On a lightly floured surface, take one rested dough ball and press from center outward, stretching with your hands to a roughly 10–12 inch circle with a slightly thicker outer rim. Avoid tearing the dough. Dust a pizza peel with semolina or cornmeal to prevent sticking.

Sauce and cheese layering: Spoon 1/2 cup of the cooled red sauce onto the stretched dough and spread in a thin even layer, leaving a 1/2–3/4 inch border for the crust. Sprinkle an even layer of shredded fontina (about 1 oz) and the optional grated low-moisture mozzarella (1 oz). Distribute fresh mozzarella (about 3 oz) in small pieces so it melts evenly.

Add meats: Scatter the cooked crumbled sausage evenly over the cheese. Arrange pepperoni slices over the top in an even layer. Add prosciutto pieces sparingly—place them toward the center so they warm but do not over crisp in the oven. (Prosciutto can also be added after baking for a more delicate texture; see finish note.)

Bake: Slide the assembled pizza onto the preheated stone using the dusted peel. Bake 6–9 minutes at 500–550°F, rotating halfway through for even browning. Bake until crust is blistered and golden and cheese is bubbly and slightly browned in spots. Baking time will vary with oven temperature and stone heat.

Finish and garnish: Remove pizza from oven. If you prefer prosciutto less crisp, lay the prosciutto pieces on the hot pizza immediately after it comes out of the oven so they gently warm. Scatter fresh basil leaves over the pizza, drizzle 1/2 teaspoon olive oil across the top, and sprinkle with a pinch of flaky sea salt if desired. Let rest 1–2 minutes, then slice and serve.

Slice pizza into 6–8 slices using a pizza cutter or sharp knife. Serve hot with extra basil or red pepper flakes on the side.