Genovese Flatbread Pizza Recipe

Activate yeast and mix dough

In a small bowl, stir the warm water, sugar and active dry yeast. Let sit 5–10 minutes until foamy. In a large bowl (or stand mixer fitted with a dough hook), combine the flour and kosher salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, about 2–3 minutes by hand or 3–4 minutes on low in a mixer.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead 5–6 minutes in the mixer). If dough is sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Lightly oil a clean bowl, place the dough in it, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Shape

When risen, gently punch down the dough and divide (if making two flatbreads) or leave whole for one large pizza. On a lightly floured surface, stretch or roll the dough into a thin oval or rectangle about 12–14 inches long and 8–10 inches wide and roughly 1/8–1/4 inch thick. Transfer to a parchment-lined baking sheet or a pizza peel dusted with semolina/cornmeal if baking on a preheated stone.

Sauté aromatics

Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon butter in a medium skillet over medium heat. Add the finely chopped onion and cook until softened and translucent, 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook tomato base

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add the crushed tomatoes, dried oregano, red pepper flakes, salt and black pepper. Stir to combine and simmer gently for 10 minutes, stirring occasionally.

Finish with vodka and cream

Carefully stir in the vodka and simmer 2–3 minutes to cook off the alcohol. Reduce heat to low and stir in the heavy cream. Simmer 1–2 minutes until the sauce is smooth and slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly before assembling pizza so it doesn’t make the dough soggy.

Preheat oven

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a home oven that doesn’t reach 500°F, preheat to highest temperature (450–500°F).

Sauce the dough

Brush the stretched dough lightly with 1 tablespoon olive oil. Spread a thin, even layer (about 3/4 to 1 cup) of the prepared vodka sauce over the dough, leaving a 1/2-inch border around the edges for a crisp rim.

Add cheeses and meats

Distribute the shredded/torn fresh mozzarella evenly over the sauced dough. Sprinkle the grated Parmesan over the top. Arrange the thin slices of capicola and salami evenly across the cheese layer. If you prefer the meats slightly crisped, tuck some slices near the edges so they get more direct heat.

Season

Lightly scatter the fresh basil leaves (reserve some for finishing), sprinkle cracked black pepper and optional red pepper flakes over the assembled pizza.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes at 500°F, or until the crust is golden and blistered in spots and the cheese is melted and beginning to brown. Oven times vary—start checking at 7 minutes if your oven runs hot.

Finish

Remove pizza from oven. Let rest 2 minutes, then drizzle 1 teaspoon extra-virgin olive oil over the top if desired. Scatter the reserved fresh basil chiffonade and additional whole leaves as garnish. Slice and serve immediately.

For extra brightness, add the optional extra basil leaves or a light sprinkle more Parmesan just before serving. Serve with extra red pepper flakes at the table.