Muffaletta Pizza Recipe

Activate yeast

In a small bowl, combine warm water and sugar, stir to dissolve. Sprinkle the active dry yeast over the water, wait 5–10 minutes until foamy.

In a large mixing bowl or stand mixer bowl, combine the flour and salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Knead the dough on a lightly floured surface about 8–10 minutes by hand, or 5–7 minutes with a dough hook, until smooth and elastic. If dough is very sticky, add up to 1–2 tablespoons more flour.

Form dough into a ball, coat lightly with a bit of olive oil, place in a clean bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–75 minutes.

After rising, gently deflate dough and turn onto a floured surface. For a 12–14 inch pizza, stretch or roll into a round about 12–13 inches, leaving a slightly thicker edge for the crust. Transfer to a lightly oiled baking sheet or a pizza peel dusted with semolina/cornmeal if using a pizza stone.

While the dough rises, make the olive salad. In a medium bowl combine chopped green olives, chopped kalamata olives, diced pepperoncini, chopped giardiniera, and capers.

Add minced garlic, red wine vinegar, 2 tablespoons extra-virgin olive oil, dried oregano and black pepper. Stir well to combine. Taste and adjust acidity or oil as needed. Let the mixture sit at room temperature for at least 20–30 minutes to meld flavors.

If the salad seems very oily or wet, drain a little before using on the pizza; you want flavor but not soggy dough.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, preheat the oven and prepare the sheet.

Lightly brush the stretched dough with 1 tablespoon olive oil, then spread the tomato sauce evenly over the surface, leaving the crust edge bare.

Layer the provolone slices over the sauce, covering most of the pizza. Sprinkle the shredded mozzarella evenly on top of the provolone.

Arrange the sliced mortadella, genoa salami, and ham evenly over the cheese. If using fresh basil, tuck leaves among the meats now.

Bake on the preheated stone or baking sheet for 10–12 minutes, or until crust is golden and cheese is melted and bubbly. Rotating halfway through will promote even browning.

Remove the pizza from the oven and let rest 2–3 minutes.

Using a spatula or large spoon, spread the olive salad over the hot pizza, distributing it evenly but not piling so thickly that it overwhelms each slice. The olive salad is the defining element — use about half to three-quarters of the prepared salad, reserving any extra for sandwiches.

Drizzle the reserved 1 tablespoon extra-virgin olive oil over the assembled pizza and sprinkle chopped fresh parsley and crushed red pepper (if using) for a bit of heat.

Let the pizza sit 2–3 minutes to allow flavors to meld, then slice and serve warm. Leftover olive salad can be refrigerated and used within 3–4 days.