Brazilian-Style Pizza Calabrese | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Ingredients

• For the dough
• 520 grams (4 cups) all-purpose flour, plus more as needed and for dusting
• 2 teaspoons white sugar
• 1 ½ teaspoons table salt
• 1 teaspoon instant yeast
• 1 tablespoon extra-virgin olive oil, plus more for the bowl and baking sheet
• 1 ¼ cups warm water (100°F to 110°F)
• Semolina flour, for dusting the peel
• For the sauce and toppings
• 1 pint grape tomatoes
• 1 pound hot Italian sausage, casing removed
• 4 cups lightly packed stemmed and torn curly kale
• 3 tablespoons extra-virgin olive oil, divided, plus more to serve
• ½ teaspoon dried oregano
• ⅛-1/4 teaspoon red pepper flakes
• Kosher salt and ground black pepper
• 2 ounces whole-milk mozzarella cheese, shredded (1 cup)
• 1 ounce Parmesan cheese, finely grated (½ cup)
• 2 ounces provolone cheese, shredded (1 cup)
• 2 teaspoons grated lemon zest, divided