92% would make again
featured in Time To Cook: Pizza
for 6 pizzas
- 7 ½ cups pizza flour (1000 g), plus 2½ tablespoons, plus more for dusting
- ¼ teaspoon instant yeast
- 1 teaspoon sugar
- ¾ teaspoon extra virgin olive oil, plus more to taste
- 2 ¾ cups water (660 mL)
- 3 ½ teaspoons salt
- nonstick cooking spray, for greasing
- semolina flour, for dusting
- 1 teaspoon fennel seeds
- 1 ¼ lb fatty pork butt (570 g), cut into ½-inch (1 1/4 cm) cubes
- ⅓ teaspoon red pepper flakes
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon fresh italian parsley, chopped
- 1 tablespoon garlic
- 1 teaspoon sweet paprika
- 1 teaspoon freshly ground black pepper
- 1 tablespoon red wine
- 1 teaspoon kosher salt
- 28 oz crushed tomatoes (795 g)
- 8 oz low moisture mozzarella cheese ball (225 g), torn
- 24 fresh basil leaves
- olive oil, to taste
- flaky sea salt, to taste
- Calories 960
- Fat 24g
- Carbs 140g
- Fiber 7g
- Sugar 7g
- Protein 42g
Estimated values based on one serving size.
- In a stand mixer fitted with the dough hook, combine the flour, yeast, and sugar. Mix on low speed, streaming in the olive oil and water until combined. Increase the speed to medium-low and continue mixing for 5 minutes, until the dough comes together.
- Pull the dough off the hook into the bowl. Cover the bowl with a kitchen towel and let rest for 30 minutes.
- Sprinkle the salt evenly over the dough.
- Return the bowl to the stand mixer and mix on medium-low speed for another 5 minutes.
- Lightly grease a large bowl with olive oil. Transfer the dough to the bowl and cover with plastic wrap. Refrigerate for 24 hours.
- Grease a clean surface, kitchen scale, and baking sheet with nonstick spray.
- Turn the dough out onto the greased surface and divide into 240-gram portions. Shape each portion into a ball, twisting the bottom to keep the top taut. Place seam-side down on the greased baking sheet. Wrap the baking sheet in plastic wrap and return to the refrigerator for 24 hours.
- While the dough proofs for the second time, make the Italian sausage: Preheat the oven to 350°F (180°C).
- Sprinkle the fennel seeds on a baking sheet. Toast for 5 minutes, until fragrant and toasted.
- Transfer the fennel seeds to a mortar and pestle and grind until coarsely cracked.
- In a large bowl, combine the pork butt, fennel seeds, red pepper flakes, rosemary, parsley, garlic, paprika, and pepper. Stir well. Cover the bowl with plastic wrap and chill overnight.
- Uncover the meat and season with the salt.
- In a stand mixer fitted with the meat grinder attachment, grind the pork mixture on the medium-size die into the stand mixer bowl.
- Remove the meat grinder attachment and fit the mixer with the paddle attachment. Mix the meat on medium speed and slowly drizzle in the red wine. Mix until the meat emulsifies and starts to stick to the sides of the bowl. Evenly spread the meat on a lightly greased baking sheet, creating one large patty, about 7 inches long by 5 inches (17.5 by 12.5 cm) wide.
- Turn the oven to broil.
- Broil the sausage patty for 3–4 minutes, until top is browned. The sausage will not be cooked through, as it will finish cooking on top of the pizza. Let cool, then crumble into large chunks.
- Remove the pizza dough from the refrigerator and let sit at room temperature for 3 hours. The dough should be supple and expanded, but not bubbly.
- Set an oven rack 6–8 inches beneath the broiler for a gas oven or 4-6 inches for an electric oven. Set a cast iron pan on the rack. Preheat the oven to its highest temperature for 45–60 minutes.
- Dust a clean surface with pizza flour. Working with one dough portion at a time, gently press the dough out to a round, keeping the edge a bit thicker than the center to form a crust. Transfer the dough to the back of your hands and stretch to your desired size. Transfer the dough to a pizza peel dusted with semolina flour.
- Carefully remove the heated cast iron skillet from the oven.
- Slide the dough from the pizza peel into the pan. Quickly top with the crushed tomatoes, mozzarella, sausage, and basil.
- Cook the pizza in the oven until the crust puffs, browns, and chars in spots, 5–7 minutes, rotating the pan as needed. Broil for the last minute to brown the mozzarella.
- Transfer the pizza to a cutting board. Brush the crust with olive oil and sprinkle the pizza with flaky salt.
- Slice and serve.