Giuseppe Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil.

Mix until the dough comes together, then knead by hand on a lightly floured surface or with the dough hook for 6–8 minutes until smooth and elastic. If dough is too sticky add up to 2 tablespoons more flour.

Form dough into a ball, lightly oil the outside, place in a bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 1 to 1¼ hours, or until doubled in size.

Once risen, punch down the dough and turn it out onto a lightly floured surface. Shape into a 12–14 inch round by stretching or rolling, leaving a slightly thicker edge for the crust. Transfer to a parchment-lined pizza peel or baking sheet dusted with cornmeal.

While dough is rising, make the sauce. Mince the garlic cloves.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown).

Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper and red pepper flakes (if using). Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, uncovered, 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning as needed. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven before preheating and allow it to heat at least 30 minutes. If using a baking sheet, preheat oven to 475°F (245°C).

In a skillet over medium-high heat, cook the ground spicy Italian sausage, breaking it up with a spoon, until browned and cooked through, about 5–7 minutes. Drain excess fat on paper towels.

If you prefer crispier pepperoni/salami edges, briefly arrange slices on a sheet and bake 3–4 minutes or cook in the skillet 1–2 minutes per side until edges curl slightly. This step is optional.

Spread a thin, even layer (about 3/4 to 1 cup) of the prepared tomato sauce over the stretched dough, leaving a 1/2–3/4 inch border for the crust.

Sprinkle about 1¾ cups of shredded mozzarella evenly over the sauce. Reserve a small handful (about 1/4 cup) for finishing, if desired.

Distribute the cooked spicy sausage evenly over the cheese. Arrange salami and pepperoni slices over the top. Sprinkle grated Parmesan evenly.

Drizzle 1 tablespoon olive oil lightly over the assembled pizza and add a light crack of fresh black pepper, if desired.

Transfer the pizza to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes (or at 475°F/245°C for 12–15 minutes on a baking sheet) until the crust is golden and cheese is bubbly and slightly browned.

If you reserved a little mozzarella for finishing, add it in the last 1–2 minutes of baking so it melts fresh on top.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top, slice into 8 pieces, and serve hot.