Soulard Recipe

Preheat and prepare

Preheat wood-fired oven to 700–900°F (370–480°C) if available; home oven set to highest (500–550°F / 260–290°C) with pizza stone heated for at least 45 minutes. Dust a pizza peel or invert baking sheet with cornmeal or semolina to prevent sticking.

On a lightly floured surface, shape the dough into a 10–12 inch round by gently pressing from the center outward, leaving a slightly raised rim. Brush a thin film of olive oil on the outer rim to help browning.

Make quick tomato sauce: in a small bowl combine the crushed San Marzano tomatoes, minced garlic, 1 tsp extra-virgin olive oil, 1 tsp salt, 1 tsp freshly ground black pepper and 1 tsp dried oregano. Taste and adjust seasoning. The sauce should be slightly loose — you only need about 1/3–1/2 cup for the pizza so it doesn't sog the dough.

If using a very wet canned tomato, drain a little liquid or add an extra pinch of salt to concentrate flavor. Set sauce aside at room temperature until assembly.

Prepare chili oil while oven preheats: in a small saucepan combine 3 tbs neutral oil, 1 tbs crushed red pepper flakes, 1/2 tsp smoked paprika, sliced garlic and 1/4 tsp salt. Warm over low heat for 3–5 minutes until the garlic is fragrant and the oil is hot but not smoking. Remove from heat and let sit 10 minutes to infuse. Strain out solids if you prefer a clear oil, or leave them in for extra texture. Keep at room temperature.

Assemble pizza: spread a thin, even layer of the tomato sauce over the dough leaving a 1/2–3/4 inch border. Distribute the torn fresh mozzarella evenly, leaving small gaps so cheese melts into pockets. Scatter the vegan sausage slices or crumbles across the pie. Sprinkle a light pinch (about 1 tsp) of red pepper flakes if using.

Slide pizza onto the hot stone or into the wood-fired oven. Bake until crust is blistered and leopard-spotted and cheese is melted and slightly browned — about 3–6 minutes in a wood-fired oven, or 7–10 minutes in a home oven at maximum temperature. Rotate the pizza once halfway through for even cooking.

Remove pizza from oven. Immediately scatter torn fresh basil leaves over the hot pizza so they wilt but remain bright green. Drizzle 1–1.5 tbs of the prepared chili oil evenly over the pizza for spicy aromatic finish. Finish with a light sprinkle of sea salt (about 1/4 tsp) to elevate flavors.

Let the pizza rest 1–2 minutes, slice and serve hot. If desired, offer extra chili oil and basil on the side.