Graffiti Pie Whole Recipe

Bloom the yeast: stir the active dry yeast and sugar into the warm water and let sit until foamy, about 5–8 minutes.

Combine dry ingredients: in a large bowl or stand mixer, whisk together bread flour and salt.

Mix and knead: add the foamed yeast mixture and 2 tablespoons olive oil to the flour. Mix to form a shaggy dough, then knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic (or use a mixer with a dough hook for 6–7 minutes).

First rise: shape dough into a ball, oil lightly, place in a bowl, cover with plastic wrap or a damp towel and let rise at room temperature until doubled, about 1½–2 hours. For better flavor, refrigerate for 8–24 hours after the initial 30–60 minute rise and bring back to room temperature before shaping.

Divide and rest: for a single 14–16" New York–style pie, let the dough rest at room temperature for 30 minutes before shaping. If you made extra, divide into portions and proceed the same way.

Combine sauce ingredients: in a small bowl, mix crushed tomatoes, tomato paste, 1 tsp olive oil, minced garlic, dried oregano, dried basil, salt and black pepper until smooth. Taste and adjust salt and herbs. No cooking required—this keeps a fresh, bright flavor suited to NY pizza.

Sauté mushrooms: heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add sliced mushrooms, a pinch of salt, and sauté until they release their liquid and it evaporates and mushrooms are lightly browned, about 5–6 minutes. Remove from heat and set aside to cool slightly.

Prepare other veggies: thinly slice the red onion and green bell pepper, and slice the black olives. Drain any excess moisture from olives. Tear fior di latte into small pieces and shred the mozzarella if not pre-shredded.

Cook sausage: in the same skillet over medium heat, cook the bulk house sausage, breaking it into small crumbles, until browned and cooked through, about 6–8 minutes. Drain any excess fat on paper towels. Let cool slightly.

Preheat oven: position a pizza stone on the middle rack (or use a heavy baking sheet turned upside down) and preheat the oven to 500–550°F (260–288°C) for at least 45 minutes so the stone is very hot.

Shape the dough: on a lightly floured surface, press and stretch the rested dough into a 14–16" round, leaving a slightly thicker 1/2–3/4" rim for the NY-style crust. Avoid overworking to keep it airy.

Prepare peel: sprinkle a pizza peel or inverted baking sheet with the coarse cornmeal or semolina to prevent sticking.

Sauce and cheese: spread a thin, even layer (about 3/4–1 cup) of the prepared tomato sauce over the dough, leaving the rim exposed. Sprinkle the shredded mozzarella evenly over the sauce, then distribute torn fior di latte pieces across the pie. Reserve the Parmesan for finishing.

Add meats and veggies: scatter cooked sausage crumbles and pepperoni slices over the cheeses. Evenly distribute sautéed mushrooms, sliced red onion, green bell pepper, and sliced black olives.

Finish and bake: sprinkle shredded Parmesan over the top and a light dusting of dried oregano. Slide the pizza onto the preheated stone or baking surface and bake at 500–550°F until the crust is golden with some charred spots, cheese is bubbly and edges are blistered, 7–10 minutes (time varies by oven). Rotate halfway for even browning.

Rest and slice: remove the pizza from the oven and let rest for 2–3 minutes so cheeses settle. Optionally sprinkle crushed red pepper flakes. Slice into 8–10 slices and serve hot.