Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Soppressata Picante Pizza

Soppressata Picante Pizza

Provided by: Chef Laurent Tourondel

  • Type of Dish: Main Courses
  • Servings: 8 pizzas
  • Cuisine: Italian
  • Reader Rating: Write a Review

Email  Print Recipe  Rate & Review


Pizza dough
2 oz. fresh yeast or 2 tbs. dry yeast
7 cups unbleached King Arthur “00” flour
2 tsp. fine sea salt

Soppressata picante topping
2 cups canned San Marzano tomatoes
Salt and freshly ground black pepper
1 tsp. dried oregano
1 lb. mozzarella
1 lb. spicy soppressata, thinly sliced
Parmesan, grated as needed
2 tbs. fresh oregano leaves


Pizza dough: Combine the yeast with ¼ cup of lukewarm water and ¼ cup of flour. Mix to a smooth paste, cover with a towel, and leave to rise for 30 minutes. Mound the remaining flour on a cool, dry surface, and make a well in the center. Pour the yeast in the well along with salt and 2 cups of water. Dip your hands in flour, work the ingredients together, and knead for about 10 minutes. If the dough is too sticky, work in a few more tablespoons of flour. When the dough is smooth and elastic, divide it into 8 equal pieces and shape them into balls. Leave the dough to rise under a cloth for 2 hours or until it has doubled in size, which means it’s ready.

Soppressata picante topping: Preheat the oven to 450 degrees. (500 degrees without a pizza brick.) Season the tomatoes with salt and pepper and blend into a slightly chunky purée with a blender or hand blender. Stretch each pizza dough into a 10-inch round and place onto a floured pizza board. Spread the tomato purée evenly around each dough. Season with the oregano, and break the mozzarella into small cubes and scatter over the pizza. Top with the soppressata and a light sprinkle of Parmesan. Transfer to the pizza oven or a pizza brick in the oven and cook about 10 to 15 minutes, until the dough is crispy. Top each pizza with oregano leaves and freshly grated Parmesan.

(Published 2015)