Homemade Pizza with Hot Soppressata, Mozzarella, Ricotta, and Basil Recipe :: The Meatwave

Ingredients

• For the Dough
• 20 ounces (about 4 cups) bread flour, preferably Italian-style "OO"
• .4 ounces kosher salt (about 4 teaspoons)
• .3 ounces (about 2 teaspoons) instant yeast
• 13 ounces water
• For the Sauce
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons minced fresh garlic (about 2 medium cloves)
• 1/8 teaspoon crush red pepper
• 3 15oz cans tomato sauce
• 1 6oz can tomato paste
• 1 medium yellow onion, peeled and quartered
• 1 teaspoon dried oregano
• 3 tablespoon finely minced fresh basil
• 1 teaspoon sugar, plus more to taste
• Kosher salt and freshly ground black pepper to taste
• For the Pizza
• 8oz fresh mozzarella
• 1/3 lb thinly sliced hot soppressata
• 8oz fresh ricotta
• 10-15 basil leaves, roughly torn