Piccante Recipe

Proof yeast

In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large mixing bowl (or bowl of a stand mixer) combine flour and salt. Make a well and add foamed yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms. If using a stand mixer, use dough hook on low for 4–5 minutes. If mixing by hand, turn out onto floured surface and knead 7–8 minutes until smooth and elastic.

Form dough into a ball, coat lightly with a few drops of olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Punch down dough, divide into two equal portions (for two 12-inch pizzas) or keep whole for one large pizza. Let rest 15 minutes covered to relax the gluten before shaping.

While dough is rising, make the quick sauce: heat 1 teaspoon olive oil in a small saucepan over medium heat, add minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, 1/4 teaspoon salt, black pepper and crushed red pepper flakes. Stir and simmer gently 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven to highest temperature (475–500°F / 245–260°C). If using a pizza stone, place it on the middle rack and preheat at least 30 minutes. If using a baking sheet, invert it and preheat as well. Lightly dust a pizza peel or the back of a baking sheet with cornmeal or semolina.

On a lightly floured surface, stretch or roll one dough portion into a roughly 12-inch round, leaving a slightly thicker rim for the crust. Transfer to the prepared peel or inverted baking sheet that was dusted with cornmeal.

Spread about 1/2 cup of the prepared tomato sauce over the dough, leaving a 1/2-inch border. Use the back of a spoon to spread evenly.

Tear or slice the fresh mozzarella into pieces and distribute evenly over the sauced dough (about half of the mozzarella if making two pizzas). Scatter the sliced pepperoni evenly on top.

Arrange soppressata slices between pepperoni pieces to create layers of cured-meat flavor. Distribute halved, seeded pickled cherry peppers across the pizza for bright heat and tang — place them cut-side up so juices don’t make the crust soggy.

Season the assembled pizza lightly with the remaining 1/4 teaspoon fine sea salt and an extra pinch of crushed red pepper flakes if more heat is desired.

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

Remove pizza from oven and immediately drizzle about 1 teaspoon of extra-virgin olive oil over the top. Tear fresh basil leaves and scatter across the pizza while hot. Let rest 2–3 minutes, then slice and serve.

Serve hot, 8 slices per large pizza (about 2–3 slices per person as part of a meal). Leftover slices keep well refrigerated in an airtight container for up to 2 days and reheat in a skillet or oven to preserve crust crispness.