Vodka Recipe

Mix & Autolyse

In a large bowl combine the lukewarm water and active dry yeast; let sit 5 minutes until slightly foamy. Add the Tipo 00 flour and 1 tablespoon olive oil. Mix until a shaggy dough forms, then sprinkle the sea salt over the top and knead for 8–10 minutes by hand (or 6–7 minutes in a stand mixer) until the dough is smooth, elastic, and slightly tacky but not sticky.

Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 1.5–2 hours until roughly doubled. For more authentic texture and flavor, refrigerate the dough (tightly covered) for 24 hours — bring back to room temperature 1–2 hours before shaping.

Portion & Rest

Divide the dough into two equal portions (for two 10–12 inch pizzas) and shape into tight balls. Place on a lightly floured tray, cover, and rest 30–60 minutes to relax the gluten before shaping.

Sauté aromatics

In a medium saucepan over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, reduce heat to medium-low, and simmer gently for 8–10 minutes, stirring occasionally, to concentrate flavors.

Deglaze with vodka

Carefully add 2 tablespoons vodka to the sauce and simmer for 3–4 minutes to cook off the alcohol and marry the flavors. Stir in red pepper flakes, salt, and black pepper.

Finish with cream & basil

Lower heat to low and whisk in the heavy cream until fully incorporated and the sauce becomes a smooth, slightly pink-orange color. Stir in half of the chiffonade basil (reserve the rest for finishing). Taste and adjust seasoning. Keep warm off the heat until assembly.

Preheat oven

If using a pizza stone or steel, place it in the oven on the middle rack and preheat to the highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a pizza oven, follow manufacturer instructions to reach appropriate high heat.

Shape the pizza

On a lightly floured surface (or with semolina/cornmeal on your peel), press and stretch one dough ball from center out with your fingers, leaving a slightly thicker 1/2–3/4 inch rim to form the cornicione. Aim for a 10–12 inch thin center; do not use a rolling pin if you want a true Neapolitan texture.

Sauce & cheese

Spoon about 1/3 cup of the vodka tomato cream sauce into the center of the stretched dough and spread evenly with the back of the spoon, leaving the rim plain. Distribute half of the sliced fior di latte (about 4 oz) evenly over the sauce. Sprinkle 1 tablespoon grated Parmigiano-Reggiano over the top and drizzle 1/2 tablespoon olive oil.

Bake

Slide the pizza onto the preheated stone/steel and bake for 7–10 minutes in a home oven at 500–550°F, or 90 seconds–3 minutes in a very hot pizza oven, until the crust is blistered and charred in spots and the cheese is melted and slightly bubbling. Rotate once halfway through for even browning.

Finish & serve

Remove pizza from oven, let rest 1–2 minutes. Scatter the remaining chiffonade basil over the pizza and drizzle the remaining 1/2 tablespoon olive oil. Slice and serve hot. Repeat assembly and baking for the second dough ball.