Let the artisans at Architectural Justice build you a cast stone pizza oven so you can make delicious wood fired pizzas like this one.
- Pizza dough of your choice (recipe below)
- 1/3 cup red sauce of your chocie (recipe below)
- 1/2 cup cooked Italian sausage, crumbled
- 1/4 cup chopped pepperoncini, drained
- 1/2 cup spinach
- 1/4 cup feta cheese, crumbled
- 1 cup whole milk mozzarella cheese, shredded
- Press out your pizza dough to form a 10″ disk. Spread the sauce evenly onto the dough, leaving a 1 inch rim of unsauced dough. Sprinkle the crumbled sausage evenly over the top, then the pepperoncini, followed by the feta cheese. Then, evenly cover with the shredded mozzarella cheese.
- Bake for 4-5 minutes in your wood fired oven, turning as necessary to avoid burning one side, OR bake for 8 – 10 minutes in a 500 degree (F) preheated oven on a preheated pizza stone, OR bake for 12 – 14 minutes in a 500 degree (F) preheated oven on a metal sheet pan.
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
1 1/2 cups water
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
Salt and pepper
1/2 tablespoon chopped fresh oregano leaves
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh rosemary leaves
Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper, to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dough.