Spicy Soppressata Recipe

Activate yeast

Pour 1 1/2 cups warm water (about 105-115°F / 40-46°C) into a bowl. Stir in 1/2 tsp sugar and 2 tsp active dry yeast. Let sit 5–10 minutes until foamy.

In a large mixing bowl or stand mixer bowl, combine 3 1/2 cups all-purpose flour and 2 tsp fine sea salt. Make a well in the center.

Add the foamy yeast mixture and 2 tbsp extra-virgin olive oil to the flour. If using a stand mixer, mix with the dough hook on low until combined, then increase to medium and knead 6–8 minutes until smooth and elastic. If mixing by hand, stir to form a shaggy dough, turn onto a lightly floured surface and knead 8–10 minutes.

Form dough into a ball. Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

After rising, gently deflate the dough and divide it (this recipe makes one 12–14" pizza or two smaller pizzas). Shape into a tight ball, cover, and let rest 20 minutes before stretching.

While the dough rises, prepare the sauce. Pour the canned San Marzano tomatoes into a bowl and crush them by hand or with a fork until slightly chunky (aim for about 1 cup crushed tomatoes).

Heat 1 tbsp extra-virgin olive oil in a small skillet over medium-low heat. Add 1 minced garlic clove and sauté 30–45 seconds until fragrant but not browned.

Add the crushed tomatoes to the skillet, stir in 1/2 tsp fine sea salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp dried oregano. Simmer gently 8–10 minutes to concentrate flavors, then remove from heat and let cool slightly.

Preheat your oven to 500°F (260°C). If using a pizza stone, place it on the middle rack and allow to preheat at least 45 minutes. If using a pizza steel, preheat likewise. If you have a pizza oven, follow its preheat instructions for high heat.

On a lightly floured surface, stretch the rested dough into a 12–14" round by pressing from the center outward, leaving a slightly thicker edge for the crust. Transfer the stretched dough to a pizza peel or inverted baking sheet dusted with 2 tbsp cornmeal or semolina to prevent sticking.

Spread a thin, even layer (about 1/2–2/3 cup) of the San Marzano tomato sauce over the dough, leaving a 1/2–3/4" border.

Distribute 8 oz fresh mozzarella evenly over the sauce in small pieces so it melts uniformly.

Tuck and arrange 4 oz thinly sliced spicy soppressata across the pizza. For extra heat, overlap slices or dot with a few torn pieces so the fat renders and crisps.

Sprinkle 1/2 tsp crushed red pepper flakes lightly over the top if you want more kick. Finish with a light drizzle (about 1 tsp) of extra-virgin olive oil if desired.

Slide the pizza onto the preheated stone or baking surface and bake for 8–10 minutes, rotating once halfway, until the crust is blistered and golden and the cheese is bubbling.

Remove the pizza from the oven. Immediately scatter 12 fresh basil leaves over the hot pizza so they wilt slightly.

Drizzle 2 tbsp hot honey over the pizza in a thin, even pattern. Sprinkle 1/4 tsp flaky sea salt to finish.

Let rest 2–3 minutes, slice, and serve hot.