4) Tu Si Na Cosa Grande Recipe

Activate yeast

Warm the water to about 100–105°F (warm to the touch). Stir in the sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy.

In a large mixing bowl combine the flour and salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil.

Mix until shaggy, then turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour, a little at a time.

Oil a clean bowl with a little olive oil, place dough inside, cover with plastic wrap or a damp towel and let rise at room temperature until doubled (about 1 to 1¼ hours) or refrigerate for a slow overnight rise (8–24 hours) for more flavor.

When ready to bake, divide dough into two equal portions for two 10–12" pizzas or keep whole for a large 14" pie. Let rest 20 minutes before shaping.

While dough is rising, heat 1 tablespoon olive oil in a small saucepan over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant; do not brown.

Add the crushed tomatoes, dried oregano, salt and pepper. Simmer gently 10–12 minutes to thicken slightly and concentrate flavor, stirring occasionally.

Remove from heat and stir in the chiffonade of fresh basil. Taste and adjust seasoning. Let cool to room temperature before spreading on dough.

Preheat your oven to the hottest setting (500–550°F / 260–290°C) with a pizza stone or heavy baking sheet inside for at least 45 minutes so it's thoroughly heated.

On a lightly floured surface, stretch or roll one dough portion into a roughly 10–12" round, keeping an edge for a rim. Transfer the shaped dough to a well-floured pizza peel or an inverted baking sheet dusted with semolina or flour.

Spread a thin layer of the cooled tomato sauce over the dough leaving a 3/4" border. Distribute half the torn mozzarella evenly, then arrange 1.5 oz of sliced soppressata (or salami) and half the roasted red peppers and red onion slices across the pie.

Slide the pizza onto the preheated stone/sheet and bake 8–10 minutes, rotating once halfway, until crust is golden and cheese is bubbling and slightly blistered. Baking time will vary by oven and thickness of dough.

Remove pizza from oven and let rest 2 minutes. Repeat with second dough portion and remaining toppings.

Top each hot pizza with a handful of fresh arugula, a sprinkle of shaved Parmesan, the remaining soppressata slices if any, a drizzle of 1/2 tablespoon extra-virgin olive oil per pizza, red pepper flakes and a light scattering of flaky sea salt and freshly ground black pepper.

Slice and serve immediately. Optional: serve with extra chili flakes and grated Parmesan at the table.