Za Pizza Recipe

Proof yeast

Combine warm water (about 105–115°F / 40–46°C) with sugar in a bowl. Sprinkle active dry yeast over the surface and stir gently. Let sit 5–8 minutes until foamy.

In a large mixing bowl combine flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 4–5 minutes). If dough is too sticky, add up to 2 tablespoons more flour; if too dry, wet hands and continue kneading.

Form dough into a ball, oil the inside of a clean 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 60–75 minutes.

After rising, gently punch down dough and divide if making two smaller pizzas (this recipe yields one large 12–14" or two 9–10" pizzas). Let rest 10 minutes before shaping.

While dough rises, make the sauce. In a small skillet or saucepan heat 1 tablespoon extra-virgin olive oil over medium heat. Add minced garlic (press or finely chop) and sauté 30–45 seconds until fragrant; do not brown.

Add tomato passata or crushed tomatoes, dried oregano, salt, and 1 tablespoon Calabrian chili paste. Stir to combine, bring to a gentle simmer for 6–8 minutes to meld flavors and slightly thicken. Taste and adjust salt or Calabrian chili to desired heat. Remove from heat and let cool slightly.

If you prefer a smoother, milder spread, blitz the sauce briefly with an immersion blender or let it cool and spread thinly on the dough; for more texture leave it slightly chunky.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven before preheating. If using a baking sheet, lightly oil it or line with parchment.

On a lightly floured surface, stretch or roll the rested dough to your desired diameter and thickness (for a thinner crust aim for about 12–14 inches). Transfer to a floured pizza peel or prepared baking sheet.

Spread a thin, even layer of the Calabrian-spiked tomato sauce over the dough, leaving a 1/2–3/4" border for the crust.

Distribute torn or sliced fresh mozzarella evenly over the sauced dough, leaving some gaps so the crust can crisp. Sprinkle grated provolone or pecorino over the cheese if using.

Scatter halved Cerginola olives evenly across the pizza. Add thin slices of red onion and roasted red peppers where desired.

If you want extra heat, dot small amounts of extra Calabrian chili paste or sprinkle crushed Calabrian chili flakes across the top (use sparingly — concentrated flavor and heat).

Drizzle about 1 teaspoon of olive oil over the toppings for added gloss and to help browning.

Bake directly on the hot stone or on the baking sheet in the preheated oven for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and slightly blistered. Baking time will vary by oven and thickness.

Remove pizza from oven. Immediately scatter fresh basil leaves over the top. Finish with a light drizzle of olive oil and, if desired, a pinch of flaky sea salt and freshly cracked black pepper to taste.

Let the pizza rest 2–3 minutes, then slice and serve hot. Enjoy the interplay of the buttery Cerginola olives and Calabrian chili heat.