The Pig Pizza Recipe

Activate yeast and mix

In a medium bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and instant dry yeast. Stir and let sit 5–7 minutes until foamy.

Combine dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together flour and salt.

Make dough

Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Mix by hand or with a dough hook on low speed until a rough dough forms, about 2–3 minutes. Increase speed to medium and knead until smooth and elastic, about 6–8 minutes by mixer or 8–10 minutes by hand, adding up to 1–2 tablespoons more water if dough feels too dry.

First rise

Lightly oil a clean bowl with 1 teaspoon corn or olive oil, place dough in bowl and turn to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Pre-shape and rest

Gently deflate the dough and transfer to a lightly floured surface. Shape into a tight ball, cover and rest 10 minutes while you prepare sauce and toppings. This relaxes the gluten for easier stretching.

Cook sauce

While the dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Add tomato paste and cook 30 seconds, then stir in crushed tomatoes, dried oregano, red pepper flakes, salt and pepper. Simmer gently 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack. Preheat oven to 500°F (260°C) for at least 30 minutes so the stone/sheet is thoroughly hot. If using a home oven that doesn't reach 500°F, set to highest temperature and preheat longer.

Shape crust

On a sheet of parchment or a well-floured surface dusted with semolina or cornmeal, gently stretch or roll the dough ball into a 12–13 inch round. Aim for a slightly thicker rim for chewiness. If dough resists, let rest 5 minutes then continue stretching.

Dress pizza

Transfer dough (on parchment) to a pizza peel or an inverted baking sheet. Lightly brush the rim with a thin film of olive oil. Spread 3/4–1 cup of the prepared tomato sauce over the center, leaving the rim free. Sprinkle half of the shredded mozzarella evenly, then distribute cooked crumbled Italian sausage and pancetta/bacon. Scatter slices of soppressata/pepperoni across the surface.

Bake initial

Slide the pizza (on parchment) onto the preheated stone or baking sheet and bake 7–9 minutes, until crust is puffed and underside is blistered and golden and cheese is beginning to bubble.

Add delicate toppings

Remove pizza from oven. Immediately arrange prosciutto slices across the top so they warm but don't fully crisp (this preserves texture). Sprinkle remaining mozzarella and grated Parmesan evenly. Return to oven for 1–2 minutes just to melt the topping cheese and meld flavors, or until prosciutto edges barely curl.

Finish

Remove pizza from oven, transfer to a cutting board. Drizzle with 1 tablespoon olive oil, scatter fresh basil leaves, and grind 1/2 teaspoon black pepper over the top. If you like a sweet contrast, lightly drizzle 1 teaspoon honey over the prosciutto. Let rest 3–5 minutes before slicing to let cheeses set slightly.

Slice pizza into 6–8 wedges and serve hot. Provide extra grated Parmesan and red pepper flakes on the side.