Name: The Rustic Provolone Salsiccia
Cuisine: Italian
Ingredients: Dough: High-hydration Neapolitan dough, cold-fermented for 48 hours to ensure a light, airy crust with plenty of charring potential.; Sauce: Spread the pizza sauce in a thin, even layer from the center outward, stopping about an inch from the edge.; Pizza Sauce; Provolone; Italian Sausage; Bell Peppers

Ingredients

Sauce

Pizza Sauce

Cheese

Provolone

Protein

Italian Sausage

Toppings

Bell Peppers

How to Make It

DoughHigh-hydration Neapolitan dough, cold-fermented for 48 hours to ensure a light, airy crust with plenty of charring potential.

SauceSpread the pizza sauce in a thin, even layer from the center outward, stopping about an inch from the edge.

1Preheat your oven to 500°F (260°C) with a pizza stone or steel on the middle rack for at least 45 minutes.
2Crumble the Italian sausage into a skillet and cook over medium heat until browned; drain excess fat and set aside.
3Thinly slice the bell peppers into uniform rings or strips to ensure even cooking during the quick bake.
4Stretch the dough on a lightly floured surface into a 12-inch circle, maintaining a slightly thicker rim.
5Apply the pizza sauce, then lay down the provolone cheese—if using slices, tear them slightly to cover more surface area.
6Scatter the pre-cooked sausage crumbles and raw bell pepper slices evenly across the pizza.
7Transfer the pizza to the oven and bake for 8 to 10 minutes until the crust is blistered and the cheese is golden.
8Remove from the oven and let the pizza sit for two minutes to allow the provolone to stabilize before cutting.

Chef's Tip

To prevent the bell peppers from making the pizza soggy, slice them very thin so they blister and soften quickly in the high heat without releasing too much moisture.