Regio Recipe

Bloom yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir gently and let stand 5–8 minutes until foamy.

In a large mixing bowl, whisk together the flour and salt. Make a well in the center.

Pour the foamy yeast mixture and 2 tablespoons olive oil into the flour. Mix with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium for 6–7 minutes.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Punch dough down gently, divide into two equal portions for medium-thin crusts, shape into balls, cover, and let rest 20 minutes before shaping.

Place saffron threads in 2 tablespoons of warm stock to bloom for 5 minutes.

In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Stir in the tomato paste and cook 1 minute to deepen flavor.

Add the crushed tomatoes, remaining stock, bloomed saffron with its liquid, smoked paprika, dried oregano, salt and pepper. Bring to a gentle simmer, reduce heat to low, and cook 12–15 minutes, stirring occasionally, until slightly thickened.

Taste and adjust seasoning. If sauce is too acidic, add a pinch of sugar. Remove from heat and let cool to warm while dough is shaped.

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a conventional oven without a stone, preheat to 475°F (246°C).

On a lightly floured surface, press or roll one dough ball into a 12-inch circle, leaving a slightly thicker rim. Transfer to a pizza peel dusted with semolina or a piece of parchment paper for easy transferring.

Spread about 3/4 cup of the tomato-saffron sauce over the dough, leaving a 1/2-inch border.

Scatter 1 cup shredded mozzarella evenly over the sauce. Dollop spoonfuls (about 1/2 cup total) of fresh ricotta across the pizza.

Arrange thin slices of chorizo or soppressata, roasted red peppers and halved olives evenly over the cheese.

Sprinkle red pepper flakes and a little cracked black pepper over the top. Drizzle 1/2 tablespoon olive oil across the pizza.

Slide the pizza onto the preheated stone or baking sheet. Bake 8–10 minutes at 500°F (260°C), or 10–12 minutes at 475°F (246°C), until the crust is golden and cheese is bubbly and slightly browned.

Remove pizza from the oven. Let rest 2 minutes, then scatter fresh basil leaves across the top and drizzle remaining 1/2 tablespoon olive oil. Slice and serve hot.

Repeat assembly and baking with the second dough ball and remaining ingredients.