Spicy Soppressata Pizza Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) and sugar in a small bowl. Sprinkle active dry yeast over the water, stir gently, and let sit 5–8 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 1 tablespoon olive oil. Mix on low until a shaggy dough forms, then knead by machine 6–8 minutes (or by hand 10–12 minutes) until smooth and elastic.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1 1/2 hours.

Portion dough

Punch down the risen dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Shape into tight balls, oil lightly, cover, and rest 20–30 minutes at room temperature to relax the gluten before stretching.

Prepare sauce while dough rises: heat 1 teaspoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 20–30 seconds until fragrant but not browned.

Add the crushed San Marzano tomatoes, dried oregano, 1/2 teaspoon salt, and freshly ground black pepper. Simmer gently 10–12 minutes to thicken slightly and concentrate flavor. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or heavy baking steel on the middle rack and preheat oven to highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a baking sheet, preheat oven to 500°F (260°C) and place sheet upside down.

Stretch dough

On a well-floured surface or on a sheet of lightly floured parchment, sprinkle cornmeal or semolina. Flatten one dough ball with your fingers, then stretch gently with your hands into a 12-inch round, leaving a slightly thicker rim. Transfer to a pizza peel or parchment if using.

Assemble pizza

Lightly brush the stretched dough rim with a scant 1/2 teaspoon olive oil. Spread 1/2 cup of the cooled San Marzano sauce evenly over the dough, leaving the rim bare. Tear or slice 4 oz (half) of the fresh mozzarella and distribute pieces evenly over the sauce. Arrange half of the thinly sliced spicy soppressata across the cheese in a single layer. Sprinkle a pinch (about 1/2 tsp) of mild chili oil or red pepper flakes over the toppings for heat.

Bake

Slide the pizza onto the preheated stone or baking steel (or place the sheet in the oven). Bake 7–10 minutes at 500–550°F (260–290°C), rotating once after 4–5 minutes if necessary, until the crust is blistered and golden and the cheese is completely melted and bubbling.

Finish

Remove pizza from oven. Immediately scatter 5 fresh basil leaves (half the bundle) over the hot pizza so they wilt. Drizzle 1 teaspoon olive oil and 1 tablespoon honey in a light zig-zag across the pizza, then sprinkle with flaky sea salt to taste (about 1/4 tsp). Allow to rest 2 minutes, then slice and serve. Repeat assembly and bake for the second pizza with remaining ingredients.