Italian Trio Pizza Recipe
Make Italian Trio Pizza Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough (makes 2 12-inch pizzas)
Sauces & Base
Cheeses
Toppings - Italian Trio
Optional finishing
Method
Dough (makes 2 12-inch pizzas)
- 1
Bloom yeast
In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir and let sit 5–8 minutes until foamy.
- 2
Mix dough
In a large bowl whisk together flour and salt. Make a well, add foamy yeast mixture and 2 tablespoons extra-virgin olive oil. Stir with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead 7–8 minutes until smooth and elastic (or use a stand mixer with dough hook 5–6 minutes). If dough is sticky, add up to 2 tablespoons more flour.
- 4
First rise
Lightly oil a bowl, place dough ball inside and turn to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm spot 1–1.5 hours until doubled.
- 5
Divide & rest
Punch down, divide into two equal pieces, shape into tight balls. Cover and let rest 20–30 minutes at room temperature before stretching to make pizza skins.
Sauces & Base
- 6
Prepare tomato sauce
In a bowl combine crushed tomatoes, minced garlic, dried oregano, crushed red pepper flakes, and 1/2 teaspoon salt. Stir to combine. Taste and adjust seasoning. No need to cook — a raw seasoned tomato base preserves brightness.
- 7
Prep basil & oil
Tear basil leaves into bite-sized pieces and set aside. Reserve 1 tablespoon extra-virgin olive oil to brush crusts before baking.
Assemble & Bake
- 8
Preheat oven and stone
Place pizza stone or inverted baking sheet on the middle rack. Preheat oven to 500°F (260°C) for at least 45 minutes (longer if using a home oven) so the stone is thoroughly hot.
- 9
Stretch dough
On a lightly floured surface, press one dough ball into a disk and use your hands to stretch into a 12-inch round, leaving a slightly thicker rim. Transfer to a well-floured pizza peel or parchment paper.
- 10
Sauce & cheese
Brush the rim lightly with the reserved olive oil. Spoon about 3/4 cup of the tomato sauce over the center and spread thinly, leaving the rim bare. Distribute half of the fresh mozzarella slices, sprinkle 1/2 cup shredded fontina/provolone, and 1/4 cup grated parmesan over the top.
- 11
Toppings - Italian Trio
Arrange 3 slices soppressata spaced evenly, add half the prosciutto (tear into pieces if large), scatter 1/4 cup roasted red peppers and 2 tablespoons halved olives. The toppings should be balanced so cheese still melts around them.
- 12
Bake
Slide pizza onto the hot stone (or place on the inverted sheet) and bake 7–10 minutes until crust is blistered and cheese is melted and lightly golden. Ovens vary; watch for leopard spotting on the crust.
- 13
Finish & rest
Remove pizza to a cutting board. Let rest 2 minutes. Toss the cup of fresh arugula with 1 teaspoon lemon juice and a drizzle of 1 tablespoon olive oil, then mound arugula on the center of the pizza. Finish with a light sprinkle of grated parmesan and flaky sea salt to taste. Repeat process for second pizza.