Piccante Pizza Recipe

Preheat and prepare pan

Preheat your oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating. Lightly dust a pizza peel or work surface with the all-purpose flour (2 tbs) to prevent sticking.

If dough is refrigerated, let it rest at room temperature for 20–30 minutes so it's easier to stretch. On the floured surface, shape the dough into a 12-inch round by pressing from the center outward, leaving a slightly thicker rim for the crust. Transfer the shaped dough to a lightly floured pizza peel or an oiled sheet pan. Brush the outer 1/2-inch of the rim with 1 tbs olive oil to help it brown.

In a small bowl, mix the pizza sauce (3 oz) with crushed red pepper flakes (1 tsp) and garlic powder (1 tsp). Taste and adjust heat if desired. Spread the seasoned sauce evenly over the stretched dough, leaving the oiled rim exposed (about 1/2 inch).

Distribute the mozzarella (8 oz) evenly over the sauced dough in an even layer, allowing some coverage to the edges but not overhanging.

Arrange the pepperoni (40 g) and soppressata (40 g) slices across the cheese in an overlapping pattern so each slice receives some meat. For extra crispiness, place a few pepperoni slices directly on top of the cheese and tuck others slightly under.

Remove stems from the hot cherry peppers (3 each), slice into rings or strips, and scatter evenly across the pizza. Use fewer or more peppers to control heat. If peppers are raw and very hot, roast them briefly under the broiler or in a hot skillet for 2–3 minutes before adding to mellow and develop flavor.

Slide the pizza onto the preheated stone or place the sheet pan in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is deeply golden and charred in spots and the cheese is melted and bubbling.

If you prefer a slightly charred top, switch to broil for the last 30–60 seconds while watching closely to avoid burning.

Remove the pizza from the oven. Let rest 2 minutes, then brush the crust lightly with extra-virgin olive oil (1 tsp) and sprinkle with grated Pecorino Romano or Parmesan (1 tsp) and cracked black pepper (1 tsp). Tear fresh basil leaves (6 each) and scatter on top if using.

Slice into 8 pieces and serve hot. Estimated hold: best eaten immediately while the crust is crisp and toppings are hot.