Pizza "Sopressata"

Votes: 1

Time: 3 hours 55 minutes
Complexity: easily
Servings: 4 - 8

Pizza "Sopressata" - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the test:

1.5 tsp active dry yeast
1 tbsp. sugar
1 tbsp olive oil, plus a little more for greasing
5 - 5.5 cups flour, plus more for working with the dough
Salt

For the tomato sauce:

1 can (800 g) of peeled whole tomatoes (preferably San Marzano)
2 tbsp. l. olive oil
5 crushed garlic cloves
Salt
1 teaspoon dried oregano

For the filling:

450 g sliced mozzarella
1/2 tbsp. grated parmesan
1/2 cup seeded and sliced pickled sweet cherry peppers
110 g of sopressata, sliced into strips
1 small head radicchio, sliced
Olive oil
Dried oregano for sprinkling

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tomato sauce, San Marzano tomatoes, yeast dough, premium flour, mozzarella cheese, Parmesan cheese, sopressata, radicchio, oregano, garlic

Cooking the dish according to the recipe:

Prepare the dough: In a large measuring cup, pour 2 1/4 cups of warm water (38°C/100°F), add the yeast, and stir to dissolve. Then add the sugar and olive oil. Let stand until foamy, 3-5 minutes.

In the bowl of a stand mixer fitted with a pastry dough hook, combine 5 cups of flour and 2 teaspoons of salt. Add the yeast and mix for about a minute on medium-low speed, adding a little flour or water as needed, until a smooth, sticky ball of dough forms. Let rest for 5 minutes, then beat on medium-low speed until the dough is no longer sticky, about another minute.
Transfer the dough to an oiled surface and knead with oiled hands until smooth, about 10 times. Let rest for 5 minutes, then knead again briefly and transfer to an oiled bowl. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

Divide the dough into 4 balls, dust with flour, and wrap loosely in plastic wrap. Let rest at room temperature for 2 hours, then prepare the pizzas.

Prepare the sauce: In a bowl, mash the tomatoes with your hands. Add olive oil, garlic, 1.5 teaspoons of salt, and oregano. Cover and let sit for 2 hours.

Place a pizza stone or inverted baking sheet on the bottom rack of the oven. Preheat the oven to 260°C (400°F) for at least 30 minutes. Roll each dough ball out onto a sheet of parchment paper into a 12-14 inch (30-35 cm) circle. Let rest for 15 minutes.
Remove the garlic from the sauce and discard. Spread a thin layer of sauce on each pizza, leaving a small border.

Top each with 1/4 of the mozzarella, Parmesan, cherry peppers, soppressata, and radicchio. Drizzle with olive oil. Lift 1 pizza (on the parchment) with a pizza peel or another inverted baking sheet, then transfer to the hot oven stone.

Bake until the crust is golden brown, 12-15 minutes. Sprinkle with oregano. Repeat to make 3 more pizzas.