Soppressata, Red Onion, and Arugula Pizza (With the Perfect Crust)
This pizza dough is simple to make from scratch, and takes less than an hour to make and rise! Top with your favorite pizza toppings for pizza night at home.
The overall quality of a pizza is very contingent on the quality of the crust. Anyone can put good toppings on a pizza, but if the crust is bad, it won’t taste good. With that said, this post is going to guide you mainly through making pizza dough, because I don’t think you need too much help putting toppings on! To me, this is the perfect crust. It’s on the thinner side, and is nice and crispy (I’m not a fan of the soft pizzas). Part of that is the dough, and part of it is baking it on a crisper, which is just a pan with holes in the bottom (if you like your pizza dough soft and fluffy, you should use a pizza stone instead). Now, if you’ve never made pizza at home, I hope this inspires you to give it a try because making pizza dough is VERY easy, fun, and a ton cheaper. Let’s get to it:
Start by making a pizza dough and letting it rise. When it’s done, it will look all stretchy and pretty.
Divide the dough in half and shape each piece into a ball.
Get underneath with your knuckles and stretch it into a big circle.
Place the dough onto a crisper pan and prick it all over with a fork so the dough doesn’t bubble up.
What I topped my pizzas with:
After the prebake I brushed on 1 tbsp olive oil and 6 cloves worth of minced garlic (but you could do tomato sauce or something else if you like). I then added 8 oz of mozzarella cheese, and grated some parmigiano and pecorino romano over it as well. I added thinly sliced red onion, thin slices of soppressata, and grape tomatoes. As soon as the pizza comes out of the oven, throw on a handful of arugula so it wilts ever so slightly. Cut it up and enjoy!
- 12.5 oz bread flour* by weight (2 1/2 cups, if measuring)
- 1 cup warm water
- 1 tsp sugar
- 2.25 tsp quick rise yeast
- 1 tbsp olive oil
- 1/4 tsp salt
- Stir the sugar into the warm water until dissolved. Stir in the yeast, and let it sit for 10 minutes.
- Pour the yeast mixture into the bowl of a stand mixer and add the flour, salt, and olive oil. Knead with the dough hook for 10 minutes on medium low (or you can do this by hand) until the dough is smooth and elastic. If the dough tears when you pull at a small piece of it, knead it for longer (this means it will tear when you’re trying to stretch it out).
- Cover with a kitchen towel and let the dough rest for 20 minutes so the gluten can relax and rise a little bit.
- Preheat oven to 425 degrees F.
- Split your dough in half, then shape each half into a ball. Start pressing the dough out, and you can either roll it out with a rolling pin on a floured surface, or you can get underneath with your knuckles and stretch it.
- Place the dough onto a crisper pan and prick it all over with a fork so the dough doesn’t bubble up. I like to prebake my crust for 10 minutes, then add the toppings, and bake for 12-15 minutes longer. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.