Cinghiale Recipe

Activate yeast and mix

In a small bowl, sprinkle 1 tsp active dry yeast over 1/2 cup of the warm water (about 105–115°F / 40–46°C). Let sit 5–8 minutes until foamy. In a large bowl or stand mixer bowl, combine 3.5 cups flour and 2 tsp salt.

Combine and knead

Make a well in the flour, add the foamy yeast, remaining 1 cup warm water, and 2 tbsp olive oil. Stir with a wooden spoon or use dough hook on low until a shaggy dough forms. Knead by hand on a lightly floured surface 8–10 minutes, or with mixer 6–8 minutes, until smooth, elastic, and slightly tacky. Add a dusting of flour if excessively sticky.

First rise

Lightly coat a clean bowl with oil, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1.5 hours.

Divide and rest

Punch down the dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape into tight balls, place on a floured surface, cover and let rest 20–30 minutes before shaping.

Prepare tomatoes: Pour 14 oz San Marzano tomatoes into a bowl and crush by hand or with a fork until slightly chunky but saucy.

Cook sauce: In a small saucepan, warm 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes, 1 tsp salt, and 1/2 tsp dried oregano. Simmer gently 10–12 minutes, stirring occasionally, until slightly reduced and bright. Stir in torn basil leaves off heat and let cool to room temperature.

Preheat

Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes. If using a home oven without stone, preheat to highest temperature and allow the tray to heat thoroughly.

Shape dough

On a lightly floured surface, press and stretch each dough ball into a 11–12 inch round, leaving a slightly thicker rim. Do not tear; use your knuckles to stretch and a bench scraper to lift if it sticks.

Sauce and 'nduja base

Lightly dust a pizza peel or inverted baking sheet with semolina or flour. Spread about 3/4 cup of the cooled San Marzano sauce over each pizza, leaving the rim bare. Dot the sauce with 1 tbsp Spilinga 'nduja, spreading thinly with the back of a spoon in a few places to create spicy pockets.

Add cheeses and meats

Distribute torn fior di latte evenly over the sauced dough (about 4 oz per pizza). Scatter 1.5 oz thinly sliced wild boar salame across each pizza so slices crisp but don’t over-layer. Sprinkle about 1/4 cup (approx. 2 tbsp) grated Grana Padano per pizza, saving some for finishing if desired.

Peppers & chilli

Arrange halved roquito peppers evenly (about 4 per pizza). Scatter thin slices of the fresh green chilli sparingly — adjust to taste; remember 'nduja already adds heat. Lightly drizzle about 1/2 teaspoon olive oil over each assembled pizza.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake 7–10 minutes at 500°F (260°C) until crust is blistered and golden and cheese is melted and slightly bubbling. Rotate halfway through for even browning if necessary.

Finish

Remove pizza to a cutting board. Immediately sprinkle remaining Grana Padano, tear fresh basil leaves over the top, and if desired add a final very light drizzle of olive oil. Let rest 2 minutes, then slice and serve hot.