Cakewok Recipe

Proof yeast

In a small bowl, combine warm water (1.5 cups), sugar (1 tsp) and active dry yeast (2 tsp). Stir and let sit 5–8 minutes until foamy.

In a large mixing bowl or stand mixer, combine 3.5 cups all-purpose flour and 1.5 tsp fine sea salt. If using a mixer, fit with dough hook.

Add the foamy yeast mixture and 2 tbs olive oil to the flour. Mix on low speed until a shaggy dough forms, then increase to medium and knead 6–8 minutes (or knead by hand on a lightly floured surface 8–10 minutes) until the dough is smooth and elastic.

Shape dough into a ball, lightly oil the bowl, place dough in bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1.5 hours.

Once risen, gently punch down and divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Let rest 15 minutes before stretching.

Heat 1 tbs olive oil in a small saucepan over medium heat. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant, not browned.

Add 1.5 cups crushed tomatoes and 2 tbs tomato paste to the pan. Stir to combine and bring to a gentle simmer.

Stir in 1 tsp dried oregano, 1 tsp dried basil, 0.25 tsp crushed red pepper flakes, 0.75 tsp salt, 0.25 tsp black pepper and 0.5 tsp sugar (if using). Reduce heat to low and simmer 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Remove from heat and let cool slightly. The sauce can be used warm or at room temperature. Makes enough for two 12-inch pizzas.

Preheat the oven (or a separate sheet) to 425°F (220°C). Toss 1 cup halved roma or cherry tomatoes and 4 smashed garlic cloves with 1 tbs olive oil, 0.25 tsp salt and 0.125 tsp black pepper on a rimmed baking sheet.

Roast the tomatoes and garlic for 12–15 minutes until the tomatoes are softened, edges caramelized and garlic fragrant. Remove and set aside to cool slightly.

While tomatoes roast, heat a small skillet over medium-high heat. Add the 8 oz hand-pinched Italian sausage crumbles (no added oil if sausage is fatty). Cook, breaking up with a spatula, until browned and cooked through, about 6–8 minutes. Drain excess fat on paper towels and keep warm.

Position an oven rack in the lowest position and preheat the oven to 500°F (260°C) for at least 30 minutes with a pizza stone or heavy baking sheet inside. If using a home oven and a pizza stone, 500°F yields best crust; if your oven cannot reach 500°F, use the highest temperature available.

On a lightly floured surface, stretch one dough ball into a 12-inch round by pressing from the center outward and leaving a slightly thicker rim. Transfer to a pizza peel dusted with 1 tbs cornmeal or semolina (or use an inverted baking sheet).

Spread about 3/4 cup of the homemade pizza sauce evenly over the dough, leaving a 1/2–3/4-inch border.

Evenly sprinkle 1.5 cups of shredded mozzarella over the sauce.

Distribute half of the cooked Italian sausage crumbles across the cheese, then arrange 9 thick-cut spicy pepperoni slices evenly. Scatter half of the roasted garlic and tomatoes over the top. If you want more heat, sprinkle a pinch (about 0.125–0.25 tsp) of crushed red pepper flakes.

Slide the assembled pizza onto the preheated stone or baking sheet and bake for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbly and edged with brown spots. Baking time depends on oven and temperature.

Remove pizza from oven and let rest 2–3 minutes. Drizzle a little extra virgin olive oil (about 0.5–1 tbs) over the top and garnish with fresh basil leaves if using. Repeat assembly and bake for the second pizza with remaining ingredients.

Slice each pizza into 8 slices and serve hot. Store any leftovers refrigerated in an airtight container for up to 3 days; reheat in a hot oven or skillet for best texture.