Tribecca Recipe

Activate yeast and mix

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Make the dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms, then knead by hand for 8–10 minutes or with the mixer on medium for 6–8 minutes, until dough is smooth and elastic.

First rise

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 to 1.5 hours, until doubled in size.

Divide and rest

Punch down the dough, divide into two equal pieces. Shape each into a tight ball, place on a floured surface or in lightly oiled containers, cover and let rest 20–30 minutes to relax the gluten before shaping.

Combine crushed tomatoes, tomato paste, minced garlic, dried oregano, olive oil, salt and black pepper in a bowl. Stir until smooth. Taste and adjust seasoning. This sauce doesn’t need to be cooked; let it sit while dough rests so flavors meld (15–30 minutes).

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack of your oven. Preheat oven to 500°F (260°C) for at least 30 minutes so the stone is thoroughly heated. If you have a pizza steel, same instructions apply.

Prepare meats

If your Italian sausage is raw, remove casings and crumble into a skillet over medium heat. Cook until browned and cooked through, about 7–9 minutes, breaking into small pieces. Drain excess fat and set aside. If using precooked sausage, just heat briefly. Slice the Molinari salami and pepperoni if not pre-sliced.

Shape crusts

On a floured surface, press or stretch one dough ball into a 12-inch round, leaving a slightly thicker 1/2–3/4-inch rim for the crust. Transfer to a well-floured pizza peel or a piece of parchment paper for easier transfer.

Assemble pizza

Spread about 1/2 cup of the sauce evenly over the dough, leaving the outer rim bare. Sprinkle about 1 cup of shredded mozzarella evenly. Distribute 2 oz Molinari salami, 3 oz cooked crumbled Italian sausage, and 1.5 oz pepperoni over the cheese. Scatter 1/4 cup sliced black olives on top. Finish with 2 tablespoons grated Parmesan. Sprinkle crushed red pepper flakes if desired.

Bake

Slide the pizza (on the peel or parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–10 minutes, or until crust is golden and cheese is bubbling and beginning to brown. If using two pizzas, bake them one at a time or rotate if your oven can handle two with even heat.

Finish

Remove pizza from oven. Drizzle about 1/2 tablespoon olive oil over the crust and torn basil leaves on top. Let rest 2–3 minutes, then slice and serve. Repeat assembly and baking with second dough ball and remaining toppings.