Pizza Alla Vodka Recipe

Activate yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and olive oil. Mix on low speed (or stir with a spoon) until a shaggy dough forms, then knead 6–8 minutes by mixer or 8–10 minutes by hand until the dough is smooth and elastic.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Divide and rest

Punch down the dough, divide into two equal portions for two 11–12-inch pizzas (or keep whole for one large). Shape into tight balls, coat lightly with oil, cover, and let rest 20–30 minutes to relax the gluten before shaping.

Warm 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring, until soft and translucent, about 5–6 minutes. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant.

Pour in the crushed tomatoes, bring to a gentle simmer, then reduce heat to low. Simmer uncovered 10–12 minutes to thicken slightly.

Stir in the vodka and simmer 3–4 minutes to cook off some alcohol. Add heavy cream, salt, and black pepper; simmer another 2–3 minutes until sauce is smooth and creamy. Remove from heat and stir in chopped fresh basil. Taste and adjust seasoning. Keep warm until ready to assemble.

Preheat oven to highest setting (500–550°F / 260–290°C) at least 30 minutes before baking with a pizza stone or upside-down baking sheet on the middle rack. If using a pizza steel, preheat similarly.

If using cornmeal or semolina, sprinkle it on a peel or offset spatula. Lightly dust one rested dough ball and stretch or roll it into an 11–12-inch round, leaving a slightly thicker rim. Work gently to maintain air pockets.

Spread about 1/2 to 3/4 cup vodka tomato sauce evenly over the dough, leaving a 1/2–1 inch border. Distribute the fior di latte and low-moisture mozzarella evenly over the sauce.

Sprinkle the grated Parmesan and Romano over the cheeses. Arrange the Calabrese salami slices and scatter the sliced sweet cherry peppers on top.

Drizzle a teaspoon of extra-virgin olive oil over the finished pizza and, if desired, a light pinch of crushed red pepper for extra heat.

Slide the pizza onto the preheated stone or baking sheet and bake 8–12 minutes, rotating halfway, until crust is deeply golden and cheese is bubbling with slight browning. Baking time will vary by oven and temperature.

Remove pizza from oven, let rest 2 minutes. Tear or chiffonade fresh basil and scatter over the pizza. Slice and serve immediately.

If baking on a sheet or in a home oven without a stone, preheat a baking sheet upside-down and bake directly on it. Use cornmeal/semolina to prevent sticking. Brush crust lightly with oil after baking for sheen if desired.