Soppressata Salami Pizza Recipe

Bloom the yeast: In a medium bowl, stir the active dry yeast and optional sugar or honey into the warm water. Let sit 5–10 minutes until foamy. If it doesn't foam, start with fresh yeast.

Make the dough: In a large bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, about 2–3 minutes by mixer or 4–6 minutes by hand.

Knead: If using a mixer, knead on medium speed 4–5 minutes until smooth and slightly tacky. By hand, turn dough onto a floured surface and knead 6–8 minutes until elastic. Add a teaspoon water or flour as needed to reach slightly tacky consistency.

First rise: Shape dough into a ball, oil the bowl lightly, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Preheat oven: At least 30 minutes before baking, place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) or as hot as your oven allows.

Shape the dough: Gently punch down the risen dough and divide if making more than one pizza (this recipe makes one 12–14" pizza). On a lightly floured surface, stretch or roll dough into a 12–14-inch round, leaving a slightly thicker edge for the crust.

Assemble the pizza

Transfer the shaped dough to a pizza peel dusted with semolina or flour (or to a parchment-lined inverted baking sheet). Brush the dough very lightly with 1 tablespoon olive oil, especially the outer rim.

Sauce and cheese: Spread the tomato sauce over the dough leaving a 1/2–3/4 inch border. Scatter the torn or sliced fresh mozzarella evenly over the sauce. Season the cheese lightly with 1/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper.

Add soppressata: Arrange the thinly sliced soppressata over the mozzarella in a single layer. For crispier edges, place slices slightly overlapping at the crust so they can crisp; for softer slices, tuck them more toward the center.

Bake: Slide the pizza onto the preheated pizza stone or inverted baking sheet. Bake at 500°F (260°C) for 7–10 minutes, rotating halfway, until the crust is golden and blistered and the mozzarella is melted and bubbling. Baking time will vary with oven temperature—watch closely.

Finish and honey drizzle: Remove the pizza from the oven and transfer to a cutting board. Immediately scatter fresh basil leaves over the hot pizza. Drizzle 2 teaspoons of honey evenly over the pizza (start with 1–2 tsp and add more to taste). Sprinkle 1/4 tsp crushed red pepper flakes if desired for heat.

Rest and serve: Let the pizza rest 2 minutes, then slice and serve hot. Optional: serve extra honey at the table for guests who want a touch more sweetness.