Savory Pizza Recipe

Activate yeast & mix

In a large bowl, combine the lukewarm water and active dry yeast. Let sit 5 minutes until slightly foamy. Add the flour and olive oil. Mix with a wooden spoon until a shaggy dough forms.

Add salt & knead

Add the salt and fold it into the dough. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or use a mixer with a dough hook on medium-low for 6–7 minutes).

Bulk ferment

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel. Let rise at room temperature for 1–1.5 hours until doubled. For better flavor, refrigerate 12–48 hours for a slow cold ferment after an initial 30–60 minute rise; bring back to room temp before shaping (about 1 hour).

Portion & rest

Divide dough into two equal portions (~450 g each if using scale), shape into tight balls, place on a floured tray, cover, and rest for 30–60 minutes before stretching to 10–12" pizzas.

Place the canned tomatoes in a bowl and crush by hand or use a blender for a few pulses for a slightly textured sauce. Stir in 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon dried oregano. Taste and adjust seasoning. No cooking required for classic Neapolitan style; refrigerate until ready to assemble.

Prepare cheeses

Drain the fresh mozzarella on paper towels, then tear or slice into pieces about 1/4–1/2" thick. Grate the Parmesan and set aside.

Prepare savory toppings

Cook the Italian sausage in a skillet over medium heat until browned and cooked through, breaking it into small crumbles. If using sliced sausage, brown both sides. Sauté cremini mushrooms in a little olive oil until softened and lightly browned (2–4 minutes). Thinly slice the red onion and halve the olives.

Have basil leaves washed and dried. Keep chili flakes, flaky sea salt, and olives nearby for topping after baking.

Preheat oven or wood-fired oven

If using a wood-fired oven, heat to 430–480°C (800–900°F) if possible per oven specs. If using a home oven, preheat the oven to its highest setting (250–290°C / 475–550°F) with a pizza stone or steel placed on the middle rack for at least 45 minutes.

Shape the dough

On a lightly floured surface, flatten a dough ball with fingertips into a 6–7" disk, gently stretch from the center outward leaving a 1/2–3/4" rim for the cornicione. Avoid pressing out all the air — keep a slightly puffy border.

Sauce and topping order

Place the stretched dough on a well-floured peel or parchment. Spoon 3–4 tablespoons (about 80–100 g) of the tomato sauce onto the center and use the back of the spoon to spread in a thin, even layer, leaving the rim bare. Scatter torn mozzarella evenly (about 125 g per pizza), then distribute sausage, mushrooms, olives and thin red onion slices. Sprinkle a little grated Parmesan (about 15 g) over each pizza. Finish with a light pinch of chili flakes if using.

Bake

Slide the pizza into the preheated oven or place in the wood-fired oven. Bake until crust is blistered and leopard-spotted and cheese is melted, 90–120 seconds in a very hot wood-fired oven or 6–10 minutes in a home oven (rotate halfway if necessary).

Finish

Remove pizza from oven. Immediately drizzle with 1/2 tablespoon extra-virgin olive oil, scatter fresh basil leaves and arugula if using. Sprinkle flaky sea salt to taste and let rest 1–2 minutes before slicing and serving.