Name: Scaddabush Italian Kitchen & Bar Square Ones AMERICANO PIZZA Recipe
Cook time: 2 h
Total time: 2 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 cups 00 pizza flour; 1.25 cups water; 1 tsp active dry yeast; 1.5 tsp fine sea salt; 1 tbs extra-virgin olive oil; 1 cup San Marzano tomato sauce (crushed whole or purée); 1 clove garlic; 1 tsp fine sea salt (for sauce); 0.25 tsp freshly ground black pepper; 1 tsp wild Italian oregano (dried); 1 tsp SCADDA spice blend; 12 slices Ezzo Pepperoni (thin-sliced); 0.75 cups Pecorino Romano, finely grated; 1 tsp extra-virgin olive oil (to finish); 0.25 tsp crushed red pepper flakes; 4 leaves fresh basil leaves (optional)

Method

Dough

Activate yeast

Warm the water to about 100–105°F (warm to the touch). Sprinkle the active dry yeast into the water and let sit 5–7 minutes until foamy.

Mix dough

In a large bowl combine the 00 flour and sea salt. Make a well, pour in the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook on medium-low for 6–8 minutes.

First rise

Place dough in a lightly oiled bowl, 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 balls, cover, and rest 20–30 minutes before stretching.

Sauce & Seasoning

Prepare sauce

Mince the garlic clove finely. In a small bowl combine the San Marzano tomato sauce, minced garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon wild Italian oregano. Taste and adjust seasoning gently — the sauce should be bright, slightly salty and garlicky.

Add SCADDA

Stir in the 1 teaspoon SCADDA spice blend into the sauce and let sit 10 minutes for flavors to marry. This pre-seasoned sauce will be applied directly to the stretched dough.

Assemble & Bake

Preheat oven

Place pizza stone or steel in the oven and preheat to the highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a home oven without stone, preheat a heavy baking sheet inverted in the oven.

Stretch dough

On a lightly floured surface, press one dough ball into a flat disk, stretch from the center outward by hand to a 12-inch circle, leaving a slightly thicker rim. Avoid excessive flour on the top surface.

Sauce the base

Using the back of a spoon, evenly spread about 1/2 cup of the prepared San Marzano sauce over the stretched dough, leaving the rim bare.

Add Pecorino

Evenly sprinkle about 3/8 cup (roughly one-third to one-half of the 3/4 cup total) of finely grated Pecorino over the sauce. Reserve the remainder for finishing.

Arrange pepperoni

Top the pizza with 6 thin slices of Ezzo Pepperoni, slightly overlapping to cover the pie. For a full pizza use all 12 slices divided between two pizzas.

Bake

Transfer the pizza to the preheated stone or steel using a peel or inverted baking sheet. Bake 6–9 minutes at 500–550°F, or until crust is blistered and golden and toppings are sizzling. Rotate halfway for even color.

Finish

Remove pizza from oven. Immediately scatter the remaining Pecorino evenly over the hot pizza so it warms and adheres. Drizzle 1 teaspoon extra-virgin olive oil over the top and sprinkle a light pinch of crushed red pepper flakes if desired. Add fresh basil leaves after baking if using.

Americano Pizza Recipe