Name: La Pizzeria Italian Pizza and Bars CALABRESE Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 cups warm water; 2 tsp active dry yeast; 1 tbs olive oil; 1 tsp salt; 1 tsp sugar; 1 cups canned crushed tomatoes; 2 cloves garlic; 1 tbs extra-virgin olive oil; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp sugar (optional, to taste); 8 oz fresh mozzarella (or low-moisture shredded); 6 oz spicy Italian salami (thinly sliced); 2 tbs grated Parmesan (optional); 0.5 tsp red pepper flakes (optional, to taste); 6 leaves fresh basil leaves (for finishing); 1 tbs olive oil (for drizzling)

Method

Dough (if making fresh)

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with sugar and yeast. Stir and let sit 5–10 minutes until foamy.

Make dough

In a large bowl, combine flour and salt. Add activated yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If using a stand mixer, knead 5–7 minutes with the dough hook.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours. Punch down and divide to make one 12–14 inch pizza (or two smaller pizzas). Let rest 10 minutes before shaping.

Tomato sauce

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

Add crushed tomatoes, dried oregano, dried basil, salt, pepper, and optional 1/2 teaspoon sugar. Stir to combine.

Bring to a gentle simmer, lower heat and cook 10–15 minutes to slightly thicken and concentrate flavors. Taste and adjust seasoning. Remove from heat and let cool slightly.

Assemble & bake

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, lightly oil or dust with cornmeal.

On a lightly floured surface, stretch or roll the dough into a 12–14 inch round (or desired size). Transfer to a pizza peel dusted with semolina/cornmeal or to the prepared baking sheet.

Spread 3/4 to 1 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Tear or slice the mozzarella and distribute evenly over the sauce. Sprinkle the grated Parmesan, if using.

Arrange the thinly sliced spicy Italian salami over the cheese in an even layer. If you prefer the salami crispier, place slices directly on top; for milder rendering, tuck some under the cheese.

Drizzle about 1 tablespoon olive oil over the top and, if desired, sprinkle 1/2 teaspoon red pepper flakes for extra heat.

Bake on the preheated stone or baking sheet for 8–12 minutes, until the crust is golden and cheese is bubbly and slightly browned in spots. Baking time will vary by oven temperature and thickness of the crust.

Remove pizza from oven. Let rest 2–3 minutes, then scatter fresh basil leaves over the top. Slice and serve hot.

Calabrese Recipe