Jon & Vinny's - Fairfax Recipe

Proof yeast

In a small bowl, combine the lukewarm water (1.75 cups) with the active dry yeast and optional 1/4 tsp sugar. Let sit 5–10 minutes until foamy and fragrant.

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), combine the 00 flour (4 cups) and 2 tsp fine sea salt. Mix briefly to distribute the salt.

With the mixer on low speed, slowly pour in the yeast-water mixture and 1 tablespoon olive oil. Mix until the dough comes together, about 2–3 minutes. Increase speed to medium-low and knead for 6–8 minutes until smooth, elastic, and slightly tacky. If by hand, knead on a lightly floured surface 8–10 minutes.

Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours (time will vary with temperature). For improved flavor, refrigerate the dough covered for 24–72 hours after the initial rise; bring back to room temperature 1–2 hours before shaping.

Divide the dough into two equal portions (for two 12–14" pizzas) or four portions for smaller pies. Shape each portion into a tight ball and let rest under a bowl or in a lightly oiled pan for 30–60 minutes to relax and rise slightly before shaping.

Combine the hand-crushed San Marzano tomatoes (1 cup) with minced garlic (1 clove), 1 tsp extra-virgin olive oil, 1/2 tsp fine sea salt, 1/4 tsp dried oregano and 1/8 tsp crushed red pepper in a small bowl. Taste and adjust salt. The sauce for this style of pizza should be bright and uncooked — simply mix; no cooking required. Let sit at room temperature for flavors to meld while the dough rests.

If using sausage, remove casing and cook in a skillet over medium heat until browned and cooked through, breaking into small crumbles. Drain on paper towels and keep warm.

Tear the fresh mozzarella into small pieces and drain any excess moisture on paper towels if very wet. Thinly slice red onion and reserve sliced pickled peppers and basil leaves for finishing.

Portion ricotta into a small bowl and season with a pinch of salt and a drizzle (about 1/2 tsp) of olive oil; stir to loosen so it dollops easily.

Preheat your oven to its highest setting (500–550°F / 260–290°C) with a pizza stone or steel on the middle rack for at least 45 minutes. If you have a broiler, position a rack near the top for optional finishing blistering.

Lightly dust a pizza peel or inverted baking sheet with 1–2 tbs cornmeal or semolina. On a lightly floured surface, take one ball of dough and press from the center outward to form a 12–14" round, leaving a slightly thicker 1/2–3/4" rim. Do not overwork; stretch with hands for an airy crust.

Transfer shaped dough to the prepared peel. Spoon 1/2 cup of the uncooked tomato sauce onto the dough and spread gently, leaving the rim untouched. Distribute torn mozzarella evenly (about half of the mozzarella for one pizza). Dollop 3–4 tablespoons of seasoned ricotta in small spoonfuls across the pie.

Scatter half the cooked sausage (about 4 oz), a few thin slices of red onion, and 1 tbs sliced pickled peppers over the cheese. Finish with a light sprinkle (about 2 tbsp) of grated Parmigiano-Reggiano and a small drizzle of olive oil.

Slide the pizza onto the preheated stone or steel. Bake until crust is golden and blistered and cheese is bubbling, 6–10 minutes depending on oven temperature. If using a broiler for extra char, broil 30–60 seconds at the end while watching closely.

Remove pizza from oven, let rest 1–2 minutes. Tear and scatter fresh basil leaves over the top, finish with a final tiny drizzle of olive oil, and slice to serve.

Serve hot, cut into 6–8 slices. Leftover pizza can be stored in the refrigerator up to 3 days and re-crisped in a 400°F (200°C) oven for 6–8 minutes or in a skillet over medium heat for a crisp bottom and warmed cheese.