Meat & Spice Recipe

Proof the yeast: in a small bowl combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Combine flour and salt in a large mixing bowl. Make a well, add the yeast mixture and olive oil. Stir until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook on low for 6–8 minutes.

Place dough in a lightly oiled bowl, cover with plastic or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

When risen, punch down the dough and divide if making two smaller pizzas. Let rest 10 minutes before shaping.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while it heats for at least 30 minutes. If using a baking sheet, oil it lightly and preheat oven to 475°F (245°C).

On a lightly floured surface, stretch or roll the dough into a 12-inch round (or desired shape). Transfer to a floured pizza peel or prepared baking sheet.

Spread the pizza sauce evenly over the dough, leaving a 1/2-inch border for the crust (about 3/4 cup if you prefer a thinner layer).

Scatter the shredded mozzarella evenly over the sauced dough. Sprinkle grated parmesan over the top for added flavor.

Arrange salami slices evenly across the cheese, allowing a little overlap for crisping.

Add capicola slices in between the salami so the meat is distributed across the pizza.

Bake the pizza on the preheated stone or baking sheet for 8–12 minutes, rotating halfway, until the crust is golden and the cheese is bubbling and slightly browned.

Remove pizza from the oven and immediately drape prosciutto slices across the hot pizza so they soften from residual heat but do not become crisp.

Sprinkle crushed red pepper (or to taste) and freshly ground black pepper over the top. Drizzle with extra-virgin olive oil and tuck fresh basil leaves across the pizza.

Let the pizza rest 2–3 minutes, slice, and serve hot.