Picante Recipe

Mix and proof

In a large bowl or stand mixer bowl combine the warm water (about 100–110°F / 38–43°C) and instant yeast. Let sit 2–3 minutes until slightly foamy. Add the flour and salt. Using the dough hook, mix on low until a shaggy dough forms, then add the olive oil and continue mixing 5–7 minutes on medium-low until the dough is smooth, elastic, and pulls away from the bowl. If mixing by hand, stir until combined, turn onto a lightly floured surface and knead 8–10 minutes.

Form the dough into a ball, lightly oil the inside of the bowl, place the dough back in, cover tightly with plastic wrap or a damp towel and let rise at room temperature until doubled, about 1–1.5 hours. For better flavor, refrigerate covered for 8–72 hours and bring back to room temperature for 60–90 minutes before shaping.

Cook sauce

Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Add the crushed tomatoes, chopped hot cherry peppers, red pepper flakes, sugar (if using), salt and black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer uncovered 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning; remove from heat and set aside to cool slightly.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack of your oven. Preheat the oven as hot as it will go (500–550°F / 260–290°C) at least 45 minutes to 1 hour before baking so the stone is thoroughly heated.

Shape dough

On a lightly floured surface, press and stretch the dough ball into a 12–14" round, leaving a slightly thicker rim for the crust. You can use your hands to gently toss or stretch, avoiding a rolling pin to keep air in the rim. Transfer the shaped dough to a well-floured or semolina-dusted pizza peel or an inverted baking sheet.

Sauce and toppings

Spread 3/4 to 1 cup of the Picante tomato sauce over the dough, leaving a 1/2–3/4" border. Distribute the torn mozzarella evenly over the sauce. Arrange the Ezzo pepperoni slices on top. Scatter the sliced hot cherry pepper rings across the pizza for concentrated heat. Sprinkle the dried Ligurian oregano evenly.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake 7–10 minutes, watching closely, until the crust is blistered and golden and the cheese is bubbling and slightly browned. Oven times vary; check at 6 minutes if your oven runs hot.

Finish and serve

Remove the pizza from the oven. Drizzle with 1 teaspoon extra-virgin olive oil, sprinkle flaky sea salt to taste if using, and let rest 1–2 minutes. Slice and serve hot.