The Ambassador Bridge Recipe
Natural Casing Pepperoni, Sausage, Fresh Garlic, Oregano, House-Made Ricotta
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough (makes 2 x 12" thin crust pizzas)
Sauce & Base Components
Cheeses & Finishing
Meats & Toppings
Optional Garnish
Method
Dough (makes 2 x 12" thin crust pizzas)
- 1
Mix and Knead
In a large bowl or stand mixer, combine 1.5 cups warm water (about 105–110°F) with 1 tsp instant yeast and 1/2 tsp sugar. Let sit 2–3 minutes until yeast begins to bloom. Add 3.5 cups all-purpose flour and 1.5 tsp salt. Add 1 tbsp olive oil. Mix with a dough hook on low for 4–5 minutes, or knead by hand on a lightly floured surface for 8–10 minutes, until the dough is smooth and slightly elastic.
- 2
- 3
Divide and Rest
Punch dough gently to release air, divide into two equal pieces. Shape into tight balls, cover and rest 20–30 minutes to relax the gluten before stretching.
Sauce & Base Components
- 4
Prepare the quick sauce
In a small saucepan, warm 1 tsp olive oil over medium-low heat. Add 3 minced garlic cloves and cook 30–40 seconds until fragrant but not browned. Add 1 cup crushed tomatoes, 1 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently 8–10 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using on dough.
Meats & Toppings
- 5
Cook the sausage
In a skillet over medium heat, add the 8 oz crumbled Italian sausage (no added oil if sausage is fatty). Cook, breaking into small pieces, about 6–8 minutes until browned and cooked through. Drain excess fat on paper towels. Set aside.
- 6
Cheeses & Assembly
- 7
Stretch and sauce
On a lightly floured or semolina-dusted work surface, stretch one dough ball into a 12" round, leaving a slightly thicker 1/2" rim. Transfer to a peel dusted with flour or parchment. Brush the dough edge lightly with 1/2 tbsp olive oil. Spread about 1/2 cup of the cooled tomato sauce over the round, leaving the rim bare.
- 8
Cheese placement
Distribute 3/4 cup shredded mozzarella evenly over the sauced dough. Drop spoonfuls (about 1/2 cup total) of house-made ricotta in small dollops around the pie. Sprinkle 2 tbsp grated parmesan lightly over the top.
- 9
Add meats and aromatics
Scatter half the cooked crumbled sausage evenly over the cheese. Arrange 12 slices of natural casing pepperoni over the pie, overlapping slightly. Tuck thin fresh garlic slices sparingly across the pizza (garlic will brown quickly; use modest amounts). Sprinkle 1/4 tsp dried oregano and 1/8–1/4 tsp crushed red pepper flakes if using.
Bake & Finish
- 10
Bake the pizza
Slide the pizza onto the preheated pizza stone/steel or place the parchment on a baking sheet and transfer to oven. Bake at 500–550°F for 7–10 minutes, rotating halfway, until the crust is blistered and golden and cheese is bubbling. Baking time will vary by oven and stone/steel heat.
- 11
Finish
Remove pizza from oven and let rest 2 minutes. Brush the crust lightly with remaining olive oil (about 1/2 tbsp). If desired, scatter fresh basil leaves and drizzle 1 tsp extra virgin olive oil over the top. Repeat assembly and bake for the second pizza.