Pizza Pasquale Recipe

Make and proof the dough

In a large bowl, sprinkle the active dry yeast over the warm water (100–110°F / 37–43°C). Let sit 5 minutes until foamy. Add the flour and salt, then drizzle in the olive oil. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6–8 minutes.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise 1 to 1.5 hours at room temperature until doubled.

Shape crust

After the first rise, gently deflate the dough and divide into two equal pieces for two 12-inch pizzas (or keep whole for one large). Let rest 10 minutes. Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack. Dust a pizza peel or sheet with semolina or cornmeal.

Stretch or roll each dough ball into a 12-inch round, leaving a slightly thicker rim. Transfer to the prepared peel or an inverted baking sheet dusted with semolina. Brush the rim lightly with a little olive oil (reserve the rest for finishing).

Prepare pepper balls

Take the small sweet peppers and remove stems and seeds, leaving the pepper shape intact. Pat dry. In a small bowl whisk the egg. Place flour in a shallow dish and panko in another shallow dish. Working one at a time, dredge each pepper in flour, dip in beaten egg, then press into panko until well-coated. Repeat if needed for a thicker crust.

Heat a large skillet over medium heat with the 2 tbs olive oil. When hot, add the panko-coated peppers seam-side down and fry until golden and crisp, about 2–3 minutes per side. Transfer to a paper towel-lined plate and season lightly with salt. These are the 'pepper balls' referenced in the menu; they will be placed on the pizza before or after baking depending on desired texture.

Assemble pizza

Spread the nduja (about 5 oz) over the stretched dough rounds using the back of a spoon; leave a 1/2–1 inch rim free. Tear or evenly distribute the jarred roasted red pepper slices across the surface. Sprinkle the shredded fresh mozzarella evenly, followed by half of the grated Pecorino or Parmesan. Scatter a few fresh basil leaves torn in pieces across the top. Crack the black pepper evenly and sprinkle a light pinch of salt (remember nduja is salty).

Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and cheese is bubbling and slightly bronzed. Bake one pizza at a time if your oven is small. If you prefer the pepper balls less cooked, wait to add them after baking.

Add burrata and pepper balls

When the pizza comes out of the oven, immediately place the burrata balls near the center (gently tear burrata open if you want it to ooze). Arrange the fried pepper balls across the pizza — some on the hot cheese to warm them, some off the heat for maximum crispness. Scatter remaining grated cheese and fresh basil leaves. Drizzle a small amount of olive oil and, if desired, a light thread of honey to balance the nduja heat.

Crack an extra turn of black pepper to taste. Let rest 2 minutes, slice into 6–8 pieces and serve hot. Leftover pizza keeps in the refrigerator for 1–2 days; refresh in a 400°F (200°C) oven for 6–8 minutes to re-crisp the crust.