Fake The Snake Recipe

Activate yeast

In a small bowl, whisk warm water (about 105–115°F / 40–46°C) with sugar and sprinkle in the yeast. Let sit 5–7 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and olive oil. Mix until a shaggy dough forms, then knead by hand 7–10 minutes or with mixer 5–7 minutes until smooth and elastic.

First rise

Form dough into a ball, lightly oil the bowl, place dough inside and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Shape

Punch down the dough and transfer to a lightly floured surface. Shape into a disk and let rest 10 minutes before rolling. Preheat oven to 500°F (or highest setting) with a pizza stone or inverted sheet on the middle rack for at least 30 minutes.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds to 1 minute, being careful not to brown. Add crushed tomatoes, oregano, basil, red pepper flakes, salt, black pepper and the optional 1/2 tsp sugar. Bring to a gentle simmer, reduce heat to low and simmer uncovered for 15–20 minutes to slightly thicken and meld flavors. Taste and adjust seasoning. Remove from heat and let cool slightly.

Caramelize onions

While sauce simmers, heat 1 tablespoon butter or olive oil in a skillet over medium-low heat. Add thinly sliced onions and 1/4 tsp salt. Cook, stirring occasionally, for 20–25 minutes until deeply golden and sweet. If they begin to stick, add a splash of water to deglaze. Remove from heat and set aside.

Prepare sausage and peppers

If vegetarian sausage is raw, cook according to package instructions and slice. If pre-cooked, simply slice into 1/4" rounds. Drain and slice roasted red peppers into strips. Have shredded mozzarella ready.

On a lightly floured surface, stretch or roll the rested dough into a 12–14" round, leaving a slightly thicker rim. Dust a pizza peel or inverted baking sheet with semolina or cornmeal to prevent sticking and transfer the stretched dough to it.

Spread about 3/4 cup (adjust to preference) of Evel's tomato sauce evenly over the dough, leaving a 1/2"–1" border for the crust.

Scatter 1 3/4 to 2 cups shredded mozzarella evenly over the sauced base.

Distribute sliced vegetarian sausage rounds over the cheese, followed by roasted red pepper strips and an even layer of caramelized onions.

Slide the pizza onto the preheated pizza stone or baking sheet. Bake at 500°F (or highest oven setting) for 8–12 minutes, rotating once midway, until the crust is blistered and golden and cheese is melted and bubbling.

Remove pizza from oven and let rest 2–3 minutes. Drizzle with 1 teaspoon extra-virgin olive oil and scatter fresh basil leaves over the top. Slice and serve.