The Fraboni Recipe
Fraboni’s hot Italian sausage, San Marzano tomato sauce, spicy giardiniera & provolone
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Ingredients
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Dough (for one 12–14" pizza)
Sauce
Toppings
Method
Dough (for one 12–14" pizza)
- 1
Mix and knead
Combine warm water, instant yeast and sugar in a bowl; let sit 2–3 minutes until slightly foamy. In a large bowl or stand mixer, combine flour and salt. Add yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then knead by hand 8–10 minutes or with a dough hook 6–8 minutes until smooth and elastic.
- 2
First rise
Form dough into a ball, lightly oil the bowl, place dough inside and cover with plastic wrap or a damp towel. Let rise at room temperature for 1–1.5 hours or until about doubled. For more flavor, refrigerate covered for 8–24 hours and bring back to room temperature before shaping (about 1 hour).
- 3
Shape
On a lightly floured surface, press and stretch dough into a 12–14" round, leaving a slightly thicker edge for the crust. If using a pizza peel, dust with cornmeal or semolina to prevent sticking.
Sauce
- 4
Make a quick San Marzano sauce: heat 1 teaspoon olive oil in a small saucepan over medium-low heat. Add minced garlic and sauté 20–30 seconds until fragrant but not browned. Pour in the crushed San Marzano tomatoes, add dried oregano, salt, black pepper and red pepper flakes if using. Simmer gently 8–10 minutes to meld flavors and slightly thicken. Taste and adjust seasoning; keep warm off the heat until assembly.
Toppings & Assembly
- 5
Prepare sausage
If using sausage links, remove casing and crumble; if using bulk sausage, break into small pieces. In a skillet over medium heat, cook sausage, stirring and breaking up, until browned and cooked through, about 6–8 minutes. Drain briefly on paper towels to remove excess grease.
- 6
Preheat oven
Preheat your oven to the highest setting (500–550°F / 260–290°C). If using a pizza stone or steel, place it on the middle rack and preheat for at least 45 minutes. For a home oven, a preheated pizza steel/stone gives best results; for a grill or brick oven, heat to desired high temperature per equipment instructions.
- 7
Assemble pizza
Lightly brush the dough edge with 1 teaspoon olive oil. Transfer shaped dough to a cornmeal-dusted peel or baking sheet. Spread 3/4 to 1 cup of the San Marzano sauce in an even layer, leaving the rim bare. Distribute the cooked hot Italian sausage evenly across the sauce. Scatter 1/2 cup (about half of the provolone) over the pizza, then add the chopped spicy giardiniera evenly (use more or less to taste; 1/2 cup yields a noticeable spicy tang). Finish with the remaining provolone slices evenly covering the top.
- 8
Bake
Slide the pizza onto the preheated stone/steel or place the baking sheet in the oven. Bake 7–10 minutes at 500–550°F until crust is golden and blistered in spots, cheese is melted and bubbling, and toppings are hot. If using a hotter brick oven (700–900°F), bake 90 seconds to 3 minutes, rotating as needed for even browning.
- 9
Finish
Remove pizza from oven and let rest 1–2 minutes. Scatter fresh basil chiffonade on top if using. Slice and serve hot. Optionally serve with extra spicy giardiniera on the side for added heat.