8 oz low moisture mozzarella cheese ball (225 g), torn
24 fresh basil leaves
olive oil, to taste
flaky sea salt, to taste
Nutrition Info
Calories 960
Fat 24g
Carbs 140g
Fiber 7g
Sugar 7g
Protein 42g
How to Make It
1. Step
In a stand mixer fitted with the dough hook, combine the flour, yeast, and sugar. Mix on low speed, streaming in the olive oil and water until combined. Increase the speed to medium-low and continue mixing for 5 minutes, until the dough comes together.
2. Step
Pull the dough off the hook into the bowl. Cover the bowl with a kitchen towel and let rest for 30 minutes.
3. Step
Sprinkle the salt evenly over the dough.
4. Step
Return the bowl to the stand mixer and mix on medium-low speed for another 5 minutes.
5. Step
Lightly grease a large bowl with olive oil. Transfer the dough to the bowl and cover with plastic wrap. Refrigerate for 24 hours.
6. Step
Grease a clean surface, kitchen scale, and baking sheet with nonstick spray.
7. Step
Turn the dough out onto the greased surface and divide into 240-gram portions. Shape each portion into a ball, twisting the bottom to keep the top taut. Place seam-side down on the greased baking sheet. Wrap the baking sheet in plastic wrap and return to the refrigerator for 24 hours.
8. Step
While the dough proofs for the second time, make the Italian sausage: Preheat the oven to 350°F (180°C).
9. Step
Sprinkle the fennel seeds on a baking sheet. Toast for 5 minutes, until fragrant and toasted.
10. Step
Transfer the fennel seeds to a mortar and pestle and grind until coarsely cracked.
11. Step
In a large bowl, combine the pork butt, fennel seeds, red pepper flakes, rosemary, parsley, garlic, paprika, and pepper. Stir well. Cover the bowl with plastic wrap and chill overnight.
12. Step
Uncover the meat and season with the salt.
13. Step
In a stand mixer fitted with the meat grinder attachment, grind the pork mixture on the medium-size die into the stand mixer bowl.
14. Step
Remove the meat grinder attachment and fit the mixer with the paddle attachment. Mix the meat on medium speed and slowly drizzle in the red wine. Mix until the meat emulsifies and starts to stick to the sides of the bowl. Evenly spread the meat on a lightly greased baking sheet, creating one large patty, about 7 inches long by 5 inches (17.5 by 12.5 cm) wide.
15. Step
Turn the oven to broil.
16. Step
Broil the sausage patty for 3–4 minutes, until top is browned. The sausage will not be cooked through, as it will finish cooking on top of the pizza. Let cool, then crumble into large chunks.
17. Step
Remove the pizza dough from the refrigerator and let sit at room temperature for 3 hours. The dough should be supple and expanded, but not bubbly.
18. Step
Set an oven rack 6–8 inches beneath the broiler for a gas oven or 4-6 inches for an electric oven. Set a cast iron pan on the rack. Preheat the oven to its highest temperature for 45–60 minutes.
19. Step
Dust a clean surface with pizza flour. Working with one dough portion at a time, gently press the dough out to a round, keeping the edge a bit thicker than the center to form a crust. Transfer the dough to the back of your hands and stretch to your desired size. Transfer the dough to a pizza peel dusted with semolina flour.
20. Step
Carefully remove the heated cast iron skillet from the oven.
21. Step
Slide the dough from the pizza peel into the pan. Quickly top with the crushed tomatoes, mozzarella, sausage, and basil.
22. Step
Cook the pizza in the oven until the crust puffs, browns, and chars in spots, 5–7 minutes, rotating the pan as needed. Broil for the last minute to brown the mozzarella.
23. Step
Transfer the pizza to a cutting board. Brush the crust with olive oil and sprinkle the pizza with flaky salt.
