Uccello's Signature Pizza Recipe
Housemade pizza sauce loaded with aged mozzarella, pepperoni, spicy capicola, ham, Italian sausage, bacon, served on hand-tossed thick crust.
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Ingredients
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Dough
Sauce
Cheese & Toppings
Method
Dough
- 1
Activate yeast & mix dough
In a small bowl, combine the warm water (2 cups), sugar (1 tsp) and active dry yeast (2.25 tsp). Stir gently and let sit 5–10 minutes until foamy. In a large mixing bowl (or stand mixer fitted with a dough hook), combine the flour (5 cups) and salt (2 tsp). Add the foamy yeast mixture and olive oil (2 tbs). Mix on low (or stir with a wooden spoon) until the dough comes together into a shaggy mass, then knead by hand 8–10 minutes or with the mixer 6–8 minutes until smooth, elastic and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add a teaspoon of water at a time.
- 2
First rise
Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on temperature.
- 3
Divide & rest
Punch down the risen dough, divide into 2 equal pieces for two pizzas. Shape each into a tight ball, place on a lightly oiled sheet, cover, and let rest 20–30 minutes to relax the gluten for easier stretching. Keep cornmeal (2 tbs) nearby for dusting the peel or baking sheet.
- 4
Shape crust
On a lightly floured surface or pizza peel dusted with cornmeal, gently press each dough ball into a 12" round, keeping a slightly thicker rim for the hand-tossed thick crust. Avoid over-thinning the center so the crust remains thick and chewy. Transfer to a peel or baking sheet lined with parchment and cornmeal.
Sauce
- 5
Make the house pizza sauce
Heat 1 tbs olive oil in a saucepan over medium heat. Add the minced garlic (3 cloves) and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes (2 cups), tomato paste (2 tbs), dried oregano (1 tsp), dried basil (1 tsp), red pepper flakes (0.25 tsp), sugar (1 tsp), salt (1 tsp) and black pepper (0.5 tsp). Stir to combine, bring to a gentle simmer, reduce heat to low and simmer 10–15 minutes, stirring occasionally, until slightly thickened and flavors meld. Taste and adjust salt or sugar as needed. Remove from heat and cool slightly before using.
Cheese & Toppings
- 6
Prepare meat toppings
Preheat a skillet over medium heat. Remove Italian sausage from casings and crumble into the skillet; cook until browned and cooked through, about 6–8 minutes. Drain excess fat on paper towels. Cook bacon strips until crisp (pan or oven), then drain and chop into bite-sized pieces. Keep pepperoni, spicy capicola and diced ham ready at room temperature so they lay flat on the pizza.
- 7
Assemble pizza
Preheat your oven to the highest temperature (475–500°F / 245–260°C). If using a pizza stone, place it in the oven while preheating. Lightly brush the shaped crusts' outer rim with 0.5 tbs olive oil each to encourage browning. Spread an even layer of house sauce over each crust, leaving the rim exposed (about 3/4–1 cup sauce per 12" pizza, adjusted to taste). Evenly distribute shredded aged mozzarella (about 2 cups per pizza). Arrange pepperoni (about 20 slices per pizza), spicy capicola (about 10 slices per pizza), diced ham (about 1/2 cup per pizza), cooked Italian sausage (about 3/4 cup per pizza), and chopped bacon (about 3 slices' worth per pizza) across the pies so ingredients are evenly spread but not piled too high.
- 8
Final touches
Give each assembled pizza a light drizzle of olive oil (about 1/2 tbs each) around the crust edge and a light sprinkle of freshly cracked black pepper or extra red pepper flakes if desired. If you like extra cheesiness or browning, add a thin extra sprinkle of mozzarella on top.
Bake & Serve
- 9
Bake
Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake 10–12 minutes at 475–500°F, rotating halfway through, until the crust is golden-brown and the cheese is bubbling and starting to brown. Oven times vary—thicker crusts may need 12–15 minutes; monitor closely to avoid burning the toppings.
- 10
Rest & slice
Remove pizza from the oven and let rest 2–3 minutes to let the cheese set slightly. Transfer to a cutting board, slice into 8 wedges (or your preferred number) and serve hot. Repeat the bake process for the second pizza.
