Cuala Recipe

Make and proof dough

In a large bowl, combine warm water, sugar and yeast. Stir and let sit 5 minutes until foamy. Add olive oil, flour and salt. Mix until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. If using a stand mixer, knead with dough hook 4–5 minutes.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm place until doubled, about 60–90 minutes.

After rising, gently deflate and divide (this recipe makes one 12–14 inch pizza). Shape into a disk, cover and let rest 15 minutes before stretching.

Quick sauce

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown).

Add crushed tomatoes, oregano, salt, pepper and sugar (if using). Simmer gently 6–10 minutes to thicken slightly and concentrate flavor. Taste and adjust seasoning. Remove from heat and let cool slightly.

Prepare mushrooms

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add sliced mushrooms and 1/4 tsp salt. Sauté 4–6 minutes until they release liquid and begin to brown. Remove from heat and drain any excess liquid on paper towel.

Prepare artichokes and ham

If using marinated artichokes, drain and roughly quarter them. If canned, drain and quarter. Thinly slice or chop ham into bite-sized pieces. Slice or shred mozzarella if using fresh ball.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack of the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use it for best results. If oven cannot reach 500°F, preheat to highest temperature available (475–500°F).

Stretch or roll the rested dough into a 12–14 inch round on a lightly floured surface (or on parchment for easy transfer). Create a slightly thicker rim for the crust.

Lightly brush the dough surface with a thin film of olive oil to help keep it from getting soggy.

Spread about 1/2–3/4 cup of the prepared tomato sauce evenly over the dough, leaving a 3/4 inch border for the crust.

Scatter about 1 1/2 cups of mozzarella evenly over the sauce, reserving a small handful for finishing.

Evenly distribute the quartered artichoke hearts, sautéed mushrooms, sliced black olives and ham pieces over the cheese. Aim for an even layer so the pizza cooks uniformly.

Sprinkle the remaining mozzarella on top to help bind toppings as the cheese melts. If desired, add 1/4 tsp red pepper flakes for a hint of heat.

Transfer the pizza to the preheated stone or inverted sheet (use a peel or parchment). Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and lightly browned.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top, drizzle a little olive oil if desired, slice and serve hot.