Graffiti Pie Recipe

Activate yeast

In a small bowl, combine warm water, sugar and yeast. Stir gently and let sit 5–8 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour.

Shape into a ball, lightly oil the bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours. For better flavor, refrigerate 8–24 hours after initial rise (transfer to fridge after 45–60 minutes). Remove from fridge 1 hour before shaping.

Divide dough into two equal portions for two 12–14" pizzas. Let rest 20 minutes covered to relax the gluten before shaping.

In a small bowl, combine crushed tomatoes, tomato paste, olive oil, minced garlic, oregano, crushed red pepper, salt and black pepper. Taste and adjust seasoning. The sauce should be slightly loose — do not overcook. Set aside at room temperature.

Sauté mushrooms

Heat 1 teaspoon butter or olive oil in a skillet over medium-high heat. Add sliced mushrooms, a pinch of salt, and sauté until they release moisture and become golden, about 5–7 minutes. Remove from heat and set aside.

Cook sausage

In the same skillet, add the sausage (broken into small crumbles) and cook over medium heat until browned and cooked through, about 6–8 minutes. Drain excess fat on paper towels and keep warm.

Preheat oven to 500–550°F (260–290°C). If you have a pizza stone, place it in the oven during preheat. If using a steel, preheat similarly. Preheat for at least 45 minutes to ensure a hot surface.

On a lightly floured surface, stretch or roll one dough ball into a 12–14" round, leaving a slightly thicker 3/4" rim for the crust. Transfer to a well-floured pizza peel or an inverted baking sheet dusted with semolina or cornmeal.

Brush the outer crust lightly with 1/2 tablespoon olive oil to promote browning. Spread a thin, even layer of sauce over the center of the dough, leaving the rim bare (about 3/4" border). Use about 1/2 cup sauce per pizza for New York–style thinness.

Sprinkle 1 cup shredded low-moisture mozzarella evenly over the sauced surface. Distribute torn fior di latte pieces across the pie (about 3 oz worth per pizza).

Layer toppings evenly: place pepperoni slices across the pizza, scatter cooked sausage crumbles, sautéed mushrooms, sliced red onion, green bell pepper slices, and black olive slices so every slice will have a mix of toppings.

Finish by sprinkling 2 tablespoons (approx. 1/8 cup) shredded Parmesan evenly and a light pinch of dried oregano over the top.

Slide the pizza onto the preheated stone or steel and bake for 7–10 minutes until crust is blistered and golden and cheese is bubbling and beginning to brown. Baking time varies with oven temperature—watch closely.

Remove pizza from oven, let rest 2 minutes, then slice. Repeat assembly and baking with the second dough ball.

Brush the baked crust lightly with the remaining 1/2 tablespoon olive oil and sprinkle the 1/4 teaspoon coarse kosher salt over the crust edge. Let pizzas rest 2–3 minutes before slicing to allow cheese to set slightly.

Slice into 8 slices and serve hot.