Piazzi Capri Recipe

Activate yeast

In a small bowl, stir the warm water with the sugar until dissolved. Sprinkle the active dry yeast over the water and let sit 5–8 minutes until foamy.

In a large mixing bowl, combine the flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons EVOO. Stir until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If the dough is too sticky, sprinkle up to 2 more tablespoons of flour, a little at a time.

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

When risen, gently punch down the dough and let rest 10 minutes before shaping.

Preheat the oven to 475°F (245°C). Generously oil a 10–12 inch cast-iron skillet or deep-dish pizza pan with the reserved 1 tablespoon EVOO for pan; place dough in pan and press/ stretch to cover bottom and come up the sides to form a high edge (about 1 inch). If the dough resists, let it rest 5 minutes and continue.

While the dough is rising (or up to a day ahead), make the simple pomodoro. Heat 1 tablespoon EVOO in a small saucepan over medium heat. Add the minced garlic and sauté just until fragrant, about 30–45 seconds — do not brown.

Add the crushed San Marzano tomatoes, salt, black pepper, and dried oregano. Bring to a gentle simmer, reduce heat to low, and simmer 10–12 minutes to slightly thicken and concentrate flavors. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Spread about 3/4 cup of the pomodoro sauce evenly across the bottom of the prepared deep-dish dough in the pan, leaving a small border at the top edge. (Reserve remaining sauce for serving or another pizza.)

Tear or slice the fresh mozzarella into pieces about 1/2–3/4 inch thick and distribute evenly over the sauce. Add the thinly sliced salami Italiano in an even layer over the cheese. Sprinkle the grated Pecorino Romano evenly across the top.

Brush the exposed crust with a little EVOO and sprinkle the coarse/flaky salt lightly over the crust edge.

Place the pan on the middle rack of the preheated oven. Bake at 475°F (245°C) for 12–16 minutes, or until the crust is deep golden brown at the edges, cheese is melted and bubbly, and salami edges are slightly crisp. If the top is browning too quickly, tent loosely with foil for the last few minutes.

Remove the pizza from the oven and let rest in the pan 3–5 minutes to set. Drizzle 1 tablespoon EVOO over the pizza, scatter fresh basil leaves on top, and finish with an extra sprinkle of Pecorino if desired. Slice and serve hot.