Carpinone Pizza Recipe

Preheat and prepare

Position an oven rack in the lowest third of the oven and preheat to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 45 minutes.

If using refrigerated dough, bring it to room temperature for 30–45 minutes. Lightly dust a work surface with 1/4 cup flour. Stretch or roll the dough into a 10–12 inch round (or rectangular to fit your sheet), leaving a slightly thicker edge for the crust.

Transfer stretched dough to a pizza peel dusted with flour or a parchment-lined baking sheet if you don't have a peel.

Cook the sauce

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen flavor. If using wine, add 1/4 cup and simmer 1–2 minutes to reduce slightly.

Add the 14 oz crushed tomatoes, dried oregano, dried basil, 1/2 teaspoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, 15–20 minutes to thicken, stirring occasionally. Taste and adjust salt or sugar as needed. Remove from heat and set aside to cool slightly.

Brown and crumble meats

While the sauce simmers or when the oven preheats, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add removed-casing Italian sausage and break it up with a spoon, cooking until nicely browned and cooked through, about 6–8 minutes.

Crumble the pre-made or leftover meatballs with your hands or a fork into small bite-sized pieces and add them to the skillet to brown lightly and warm through, about 2–3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.

Assemble the pizza

Using a spoon, spread a thin, even layer of Sunday sauce over the stretched dough, leaving about a 1/2 inch border for the crust. Use roughly 3/4 to 1 cup of sauce depending on how saucy you like it.

Distribute shredded or sliced mozzarella evenly over the sauce, covering most of the surface but not overloading (about 8 oz).

Scatter the browned sausage and crumbled meatball pieces evenly over the cheese.

Sprinkle 1/2 cup grated Parmigiano-Reggiano evenly across the pizza. If you like heat, sprinkle 1/4 teaspoon red pepper flakes now.

Brush the exposed dough edge with 1 tablespoon olive oil for a golden crust.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 7–9 minutes, rotating once halfway through, until crust is blistered and cheese is bubbling and lightly browned. Baking time will vary by oven and stone; watch closely after 6 minutes.

Finish and serve

Remove the pizza from the oven. Let rest 2 minutes, then top with fresh basil leaves if using. Cut into 6 slices (serves 2–3) and serve hot.