Ducati Recipe
capicola, spicy italian sausage, mozzarella, marinara, mushrooms, sun dried tomatoes
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Ingredients
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Dough
Sauce
Toppings
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit until foamy, about 5–8 minutes.
- 2
Mix dough
In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium for 4–5 minutes.
- 4
- 5
Shape
Punch down the dough and divide if making more than one pizza. On a floured surface, stretch or roll the dough into a 12–14 inch round (or desired size). Transfer to a parchment-lined pizza peel or baking sheet dusted with cornmeal.
Sauce
- 6
Warm and season sauce
In a small saucepan over low heat, warm 1 teaspoon olive oil. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add the marinara sauce, dried oregano, red pepper flakes, and 1/4 teaspoon salt. Stir and simmer gently for 5 minutes to meld flavors. Remove from heat and set aside.
Toppings & Assembly
- 7
Cook sausage
In a skillet over medium heat, add the spicy Italian sausage (removed from casing) and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat onto a paper towel-lined plate.
- 8
- 9
Preheat oven
Position an oven rack in the lowest third of the oven and preheat the oven to 500°F (260°C). If using a pizza stone, preheat the stone in the oven for at least 30 minutes.
- 10
Dress the crust
Brush the dough edge lightly with 1 tablespoon olive oil to encourage a golden crust.
- 11
Add sauce
Spread about 3/4 cup of the warmed marinara sauce evenly over the dough, leaving a 1/2–3/4 inch border for the crust.
- 12
Cheese and primary toppings
Evenly sprinkle the shredded mozzarella (about 2 cups) over the sauce. Distribute the cooked spicy Italian sausage and sliced mushrooms across the pizza.
- 13
Add cured meats & tomatoes
Tuck thin slices of capicola over the top in an even layer. Scatter the sliced sun-dried tomatoes (about 1/2 cup) across the pizza for concentrated tomato flavor.
- 14
Bake
Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned. Rotate halfway through baking for even browning.
- 15
Finish
Remove the pizza from the oven. Sprinkle with grated Parmesan, fresh basil leaves, a light drizzle of olive oil, and a grind of black pepper. If you like extra heat, sprinkle the optional 1/4 tsp red pepper flakes.
- 16
Rest and slice
Let the pizza rest for 2–3 minutes to set the cheese, then slice into 8 pieces and serve hot.