Hio City Recipe

Activate yeast

In a small bowl combine the warm water, sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

In a large mixing bowl whisk together the bread flour and salt. Make a well in the center.

Pour the foamy yeast mixture and olive oil into the flour well. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead 8–10 minutes until smooth, elastic and slightly tacky. Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 60–75 minutes.

After the first rise, gently deflate the dough and divide into two equal portions (for two 10–12" pizzas). Shape into tight balls, cover and let rest 20–30 minutes.

Position a pizza stone on the lowest rack of the oven. Preheat the oven to its highest setting (500–550°F / 260–290°C). Allow the stone to heat at temperature for at least 45 minutes so it becomes a 'hot stone' that mimics a professional deck oven.

If using a baking sheet instead of a stone, preheat the sheet upside down. Lightly dust a pizza peel or an inverted baking sheet with the cornmeal or semolina to prevent sticking.

When ready to launch, brush a thin film of olive oil on the pre-shaped dough surface to encourage a golden crust and keep sauce from soaking in.

On a lightly floured surface or dusted peel, gently press or stretch one dough ball into a 10–12" round, leaving a slightly raised 1/2–3/4" rim for the crust. Avoid overworking — let gravity and a little hand tension do the work for thinner center.

Spread 1/2 cup of the spicy tomato sauce over the stretched dough, leaving the rim untouched. Use the back of a spoon and keep sauce thin to prevent soggy center.

Evenly distribute 1 cup shredded mozzarella over the sauced dough.

Arrange about 10 slices of pepperoni across the cheese, spacing them so they crisp at the edges when baked. Scatter roughly half of the cooked crumbled spicy Italian sausage across the pie.

Add a few slices of pickled hot peppers for brightness and heat. Sprinkle 1 tablespoon crumbled pecorino or parmesan evenly over the top.

Carefully slide the assembled pizza onto the preheated hot stone using the cornmeal-dusted peel or inverted baking sheet. Bake for 6–9 minutes, rotating halfway if your oven has hot spots, until crust is blistered and cheese is bubbling and slightly browned.

Remove pizza from oven. Let rest 1–2 minutes, then scatter torn fresh basil leaves and drizzle with a teaspoon of chili oil if desired. Slice and serve immediately.

Repeat assembly and baking for the second dough ball or refrigerate/freeze second ball for later use. To reheat, bake on hot stone for 3–4 minutes until warmed through and crust crisp.