The 1928 Recipe

Activate yeast and mix dough

In a small bowl combine lukewarm water and sugar (if using). Sprinkle active dry yeast over the surface and let sit 5–8 minutes until foamy. In a large bowl or stand mixer bowl, add flour and salt. Once yeast is foamy, add it and 1 tablespoon olive oil to the flour. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or mix with a stand mixer and dough hook on medium for 6–8 minutes. Dough should be slightly tacky but not sticky; add a teaspoon of flour or water as needed.

First rise

Form dough into a ball, coat lightly with oil, place in a bowl, cover with plastic wrap or a damp towel. Let rise at room temperature until doubled, about 1–1.5 hours (or refrigerate for 12–48 hours for improved flavor; bring to room temp before shaping). This recipe yields enough for one 12–14" pizza.

In a small bowl combine crushed San Marzano tomatoes, minced garlic, 1 teaspoon olive oil, salt, oregano and black pepper. Stir until evenly blended. Do not cook — this is a fresh pizza sauce. Taste and adjust salt. Keep ready at room temperature.

Cook the sausage

In a skillet over medium heat, add the crumbled sausage (no extra oil needed if fatty; add a teaspoon olive oil if very lean). Cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Spoon onto paper towels to drain excess grease. Reserve a few crumbles to scatter on the pizza and keep the rest warm.

Prepare mozzarella and basil

Tear fresh mozzarella into small pieces or thin slices and drain on paper towels for a few minutes to remove excess moisture. Rinse and pat dry basil leaves; set aside whole or chiffonade a few for finishing.

In a small saucepan combine neutral oil, crushed chili flakes, smoked paprika (if using) and a pinch of salt. Warm gently over low heat for 2–3 minutes — do not let it smoke. Remove from heat and let steep for 10–15 minutes, then strain into a clean jar or container. Keep at room temperature. This yields a bright chili oil to finish the pizza.

Preheat

If using a wood-fired oven, follow oven procedures until it's at pizza temperature (~700–900°F / 370–480°C). For a home oven, preheat the oven with a pizza stone or steel to its highest temperature (500–550°F / 260–290°C) for at least 45 minutes. Place oven rack near the top third for best char.

Shape the dough

On a lightly floured surface, press the dough ball from the center outward, using your fingertips to form a 12–14" round with a slightly thicker edge (cornicione). Avoid overly pressing the edge so it traps air and puffs while baking.

Dress the pizza

Dust a pizza peel with semolina or cornmeal. Transfer shaped dough to the peel. Lightly brush the outer crust with a teaspoon of olive oil. Spread 1/3 to 1/2 cup of the fresh tomato sauce evenly over the dough, leaving a 1" border. Distribute torn mozzarella evenly (about 8 oz total), then scatter cooked sausage crumbles across the pie. Optionally sprinkle 1/2 tsp crushed red pepper flakes if you want extra heat. Do not overload — keep toppings modest for high-heat baking.

Bake

Slide pizza onto the preheated stone or into the wood-fired oven. Bake until crust is blistered and charred in spots and cheese is melted and bubbling — about 90 seconds to 3 minutes in a wood-fired oven, or 6–10 minutes in a home oven depending on temperature. Rotate the pizza halfway for even browning.

Finish

Remove pizza and immediately scatter fresh basil leaves (whole or torn) across the top. Drizzle 1–2 teaspoons of the prepared chili oil over the pizza. Optionally grate a tablespoon of Parmigiano-Reggiano over the pie. Let rest 1–2 minutes, slice, and serve hot.