Calabrian Carnivore Recipe

Proof the yeast

In a small bowl combine lukewarm water, active dry yeast and sugar. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add foamy yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 1/4 cup more flour; if too dry, add 1–2 tablespoons water.

First rise

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm spot for 1 to 1¼ hours, until doubled in size.

Divide and rest

Punch down the dough, divide into two equal portions (for two 12–13-inch pizzas) or keep whole for a single large pizza. Form tight balls, place on a floured surface, cover and let rest 20–30 minutes before shaping.

Prepare the quick sauce while the dough rises. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt and black pepper. Stir to combine and simmer gently 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Cook loose sausages

While dough rests, heat a skillet over medium heat. Add Italian sweet sausage (removed from casing) and cook, breaking into bite-size pieces with a spatula, until no longer pink, about 6–8 minutes. Transfer to a paper towel-lined plate. In the same skillet, cook Calabrese sausage similarly for 5–7 minutes until cooked through. Drain excess fat if needed and set aside.

Optional quick crisp

For extra texture, arrange slices of soppressata and pepperoni on a baking sheet and briefly bake at 450°F (232°C) for 4–6 minutes until edges curl and fat renders slightly, then blot excess oil with paper towels. This step is optional but concentrates flavor.

Preheat oven to 500°F (260°C) or as hot as your oven will go; place a pizza stone or inverted baking sheet on the middle rack and preheat at least 30 minutes.

On a lightly floured surface, stretch or roll one dough ball into a 12–13-inch round. Transfer to a pizza peel dusted with semolina or flour (or a parchment sheet).

Spread about 1/2 cup of the cooled tomato sauce evenly over the dough, leaving a 1/2-inch rim.

Distribute 1 cup shredded mozzarella evenly over the sauce. Scatter cooked Italian sausage and Calabrese sausage pieces evenly across the pizza. Arrange soppressata and pepperoni slices on top, overlapping slightly to cover. Spoon the chopped Calabrian peppers in small dollops across the pizza to taste (3 tablespoons total).

Sprinkle grated Pecorino/Parmesan over the top and drizzle with 1 tablespoon extra-virgin olive oil. If desired, sprinkle flaky sea salt lightly over the crust edge.

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling and slightly blistered. Baking time will vary with oven temperature and thickness of the crust.

Remove pizza from oven and let rest 2–3 minutes. Finish with fresh basil leaves if using. Slice and serve hot.