Homemade Pizza with Hot Soppressata, Mozzarella, Ricotta, and Basil Recipe :: The Meatwave
Using my beloved KettlePizza to make a pie with an excellent crisp and chewy crust topped with a killer combo hot soppressata, mozzarella, ricotta, and fresh basil.
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Cooking tools:
- Kettlepizza
- Grill
- Charcoal grate
- Pizza stone
- Baking steel
- Aluminum foil
- Grilling grate
- Wood log
- Pizza peel
- Super peel
- Pan
- Stove
- Saucepan
- Spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Kitchen scale
- Can opener
- Colander
- Wooden spoon
- Kitchen timer
- Kitchen towel
- Plate
- Serving platter
- Chimney starter
- Rolling pin
- Pizza cutter
- Oven thermometer
Ingredients
- 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
- 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 tablespoons finely minced fresh basil
- 1 teaspoon sugar, plus more to taste
- Kosher salt
- freshly ground black pepper
- 8oz fresh mozzarella
- 1/3 lb thinly sliced hot soppressata
- 8oz fresh ricotta
- 10-15 basil leaves, roughly torn
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