PizzaPi.ai
The Lombardy Hearth
A robust combination where the sharp, creamy notes of melted provolone perfectly complement savory Italian sausage and the vibrant acidity of fresh tomatoes.
Ingredients
Sauce
Pizza Sauce
Cheese
Provolone
Protein
Italian Sausage
Toppings
Fresh Tomatoes
How to Make It
Dough72-hour cold-fermented dough, brought to room temperature 2 hours before stretching to ensure maximum elasticity and air bubbles.
SauceLadle the pizza sauce onto the center and spiral outward, leaving a 1-inch border for a golden-brown cornicione.
- 1Preheat your oven to 550°F (285°C) with a pizza stone or steel on the middle rack for at least 60 minutes.
- 2On a floured surface, hand-stretch the dough to a 12-inch circle, maintaining a slightly thicker rim.
- 3Apply the pizza sauce in a thin, uniform layer across the dough.
- 4Evenly distribute the shredded or sliced provolone cheese over the sauce layer.
- 5Pinch small, marble-sized pieces of raw Italian sausage and distribute them across the pizza to ensure they cook through and release savory oils into the cheese.
- 6Thinly slice the fresh tomatoes and pat them dry with a paper towel before placing them in the gaps between the sausage pieces.
- 7Carefully slide the pizza onto the hot stone using a floured pizza peel.
- 8Bake for 7 to 9 minutes, or until the crust is blistered and charred and the sausage is fully cooked and browned.
- 9Remove from the oven and let rest on a wire rack for 2 minutes to prevent the bottom from steaming.
- 10Slice and serve immediately while the provolone is still perfectly melted.
Chef's Tip
To prevent a soggy center, slice your fresh tomatoes 15 minutes early and let them drain on paper towels with a pinch of salt to draw out excess moisture before topping the pizza.