Ottoman Pizza Recipe

Activate yeast

In a small bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and sprinkle yeast on top. Let sit 5–10 minutes until foamy.

In a large bowl combine flour and salt. Make a well, add foamy yeast mixture and olive oil. Stir until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively use a stand mixer with a dough hook for 4–5 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel and let rise in a warm place until doubled, about 60–75 minutes.

After rising, punch down dough and divide into two equal portions for two 10–12 inch pizzas (or keep whole for one large). Let rest 10 minutes before shaping.

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

Add crushed tomatoes, dried oregano, salt, pepper and optional sugar. Bring to a gentle simmer, reduce heat to low and simmer 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes so it's very hot.

If using sujuk and pastrami straight from fridge, let sit 10 minutes to lose chill. Slice sujuk thinly on the bias; separate pastirma slices into smaller pieces if large.

Thinly slice red bell pepper into strips and set aside.

Toss shredded mozzarella lightly to break up clumps so it distributes evenly.

On a lightly floured surface, stretch or roll one dough ball into a 10–12 inch round about 1/4 inch thick, leaving a slightly thicker rim for crust.

Transfer stretched dough to a pizza peel dusted with semolina or flour (or to parchment paper). Spread 1/2 cup of pomodoro sauce evenly over the base, leaving the rim bare.

Scatter about 1 cup shredded mozzarella over the sauce. Arrange sujuk slices evenly, then add pastirma pieces and red pepper strips. Sprinkle 1/2 tsp dried oregano and a light pinch (1/8–1/4 tsp) crushed red pepper flakes for heat.

Slide pizza onto preheated stone or baking sheet and bake 8–10 minutes, rotating once if needed, until crust is blistered and cheese is melted and bubbling. Baking time will vary with oven; watch for charred spots on crust.

Repeat for second dough ball (use remaining sauce, cheese and toppings).

When pizza comes out of the oven, let rest 1 minute. Meanwhile toss arugula with extra-virgin olive oil and lemon juice to lightly dress.

Top baked pizza with a generous handful of dressed arugula. Optionally drizzle a little more olive oil, sprinkle a pinch of oregano or cracked black pepper, and slice to serve.