Pizza Italiano

Pizza Italiano Recipe

Yield: 4-8

Ingredients

Pizza Dough

• 500 g Antimo Caputo "00" pizza flour
• 325 g water
• 10 g salt
• 5 g dry active yeast

Toppings

• 1 lb ground pork
• 1/4 cup white wine
• 1 tbsp roasted garlic purée (smashed roasted garlic)
• 2 tbsp Cattleman’s Grill Italiano Seasoning
• 1 cup Ciao DOP Certified San Marzano Tomatoes
• Fresh Basil, chopped
• Fresh Mozzarella
• Caramelized Onions

Instructions

Pizza Dough

Combine ingredients in a mixer bowl. Mix on low until flour is incorporated. Turn it up to medium for 30 second to one minute. Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size. Turn out onto a floured surface and divide into three. Roll each third into a ball, place in an oiled container. Cover. Refrigerate until ready to use.

Sausage Italiano Toppings

Slice onions thin. Cook over low heat with olive oil until caramelized, stirring occasionally.

Brown ground pork in a 12-inch pan over medium heat. Remove pork, toss with 1 tablespoon of Italiano Seasoning and set aside. Pour out most of the remaining oil into a heatproof container. Reduce heat to medium low. Add white wine to deglaze the pan loosening the faun, add roasted garlic, tomatoes, basil and 1 tablespoon of Italiano Seasoning. Break up the tomatoes and reduce mixture until a spatula pulled across the bottom of the pan does not immediately fill in the void. Remove from heat to cool.

Assemble

Place your pizza stone in the cooker if you have one. Preheat your cooker to 500°F. Roll out then stretch the dough, allowing it to rest briefly. Dust your pizza peel with cornmeal or flour to prevent sticking if using a pizza stone. Otherwise, layout your dough on your pizza pan or baking sheet.

Spread a small portion of sauce onto the dough. Too much sauce will cause your toppings to slide off when you bite into it. Spread your sausage evenly across the pizzas, followed by the onions and cheese.

Cook

Transfer to the stone or place your pan in the cooker.

Check the bottom of the pizza every 2-3 minutes, turning if necessary. When using a stone the bottom can cook very rapidly.

Pull the pizza and let rest for 3 minutes to allow toppings to set before cutting. If adding any additional ingredients like sliced olives, add them before cutting.