Pizza Piccante Recipe

Activate yeast and mix dough

In a small bowl, combine lukewarm water and sugar (if using). Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy. In a large mixing bowl, whisk together flour and salt. Make a well in the flour and pour in the yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon until the dough comes together.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.

First rise

Lightly oil a bowl, place the dough inside and cover with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 1–1.5 hours. For better flavor, refrigerate the dough (covered) for 8–24 hours after the first short rise; bring to room temperature before shaping.

Divide and rest

Punch down the dough, divide into two equal portions (for two 12" pizzas) or keep whole for one large pizza. Shape each portion into a tight ball, cover, and rest 20–30 minutes before stretching.

While the dough rises, prepare the sauce. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant (do not brown). Add the hand-crushed San Marzano tomatoes, salt, dried oregano, and black pepper. Simmer gently for 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or heavy baking sheet in the oven and preheat to the highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven that doesn't reach 500°F, preheat to its maximum and allow extra time for the stone to heat thoroughly.

Prepare onions and chilies

Toss the thinly sliced red onion with 1/4 tsp salt and let sit 10 minutes to mellow. If you prefer less sharpness, rinse briefly and pat dry. Thinly slice fresh or pickled Calabrian chilies; if using pickled, drain well.

Shape dough

On a lightly floured surface or parchment, flatten a rested dough ball and stretch by hand to a roughly 12" round, leaving a slightly thicker edge for the crust. Avoid using a rolling pin if you want a lighter, airier crust.

Assemble pizza

If using a peel, dust with semolina or flour. Transfer the stretched dough to the peel or parchment. Spoon 1/2 cup of the prepared San Marzano sauce onto the center and spread in a thin, even layer leaving a 1/2–3/4" rim. Distribute half the Fior di Latte (about 4 oz) pieces evenly over the sauce. Scatter the thin spianata Calabrese slices (about 2 oz) across the pizza, followed by the remaining cheese pieces. Arrange the salted red onion slices and halved olives over the top. Scatter sliced chilies sparingly—adjust to taste. Sprinkle 1/4 tsp dried oregano over the pizza and drizzle 1/2 teaspoon olive oil on top.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 6–10 minutes at high heat, rotating halfway, until the crust is blistered and golden and the cheese is melted and slightly browned. Baking time will vary with oven temperature and stone heat—watch closely.

Finish

Remove the pizza from the oven. Immediately sprinkle the remaining 1/4 tsp dried oregano and drizzle the remaining 1/2 teaspoon olive oil. Add optional fresh basil leaves and a pinch of crushed red pepper flakes if desired. Let rest 2 minutes, then slice and serve.

If using fresh basil, tear or place whole leaves on the hot pizza after baking so they wilt slightly but remain bright. Add crushed red pepper flakes to taste for extra heat.