The Italian Char-King White Pie
A robust, white-base masterpiece layering smoky bacon, savory meatballs, and spicy soppressata against a backdrop of mild provolone and roasted aromatics.
Ingredients
Base Sauce
Olive Oil
Cheese
Provolone
Meat Toppings
BaconMeatballsSoppressata
Other Toppings
Green OnionRoasted Red PeppersRoasted GarlicPickled Pepperoncini
Fresh Garnishes
Arugula
How to Make It
Dough48-hour cold-fermented high-hydration dough (70%) stretched to a 12-inch circle with a pronounced crust edge.
SauceBrush a generous layer of high-quality extra virgin olive oil across the base, ensuring it reaches the inner edge of the crust to provide a fragrant, non-acidic foundation.
- 1Preheat your oven with a pizza stone or steel at 500°F (260°C) for at least 60 minutes to ensure a crisp bottom.
- 2Gently stretch your room-temperature dough, being careful not to deflate the air bubbles in the rim.
- 3Apply the olive oil base and evenly distribute the roasted garlic cloves, pressing them slightly into the dough.
- 4Layer the shredded provolone cheese evenly, leaving a 1-inch border for the crust.
- 5Distribute sliced meatballs, chopped bacon, and paper-thin rounds of soppressata across the cheese.
- 6Add the roasted red peppers and sliced pickled pepperoncini to provide balanced sweetness and acidity.
- 7Slide the pizza onto the stone and bake for 8 to 10 minutes until the crust is blistered and the meats are sizzling.
- 8Remove from the oven and immediately garnish with freshly sliced green onions while the cheese is still bubbling.
- 9Finish the pie by piling a fresh mound of arugula in the center just before slicing to maintain its crisp texture.
Chef's Tip
Slice the soppressata paper-thin so it curls into crispy 'cups' during baking, which will catch the rendered oils from the bacon and meatballs for an intense flavor profile.