Yield: 2 (14-inch) pizzas

For each pizza:

• 3/4 cup mild of hot giardiniera
• Semolina or cornmeal, for dusting
• 1 stretched, cured, tavern-style pizza dough skin
• 3/4-1 cup pizza sauce
• 2 oz finely shredded Pecorino Romano or Parmesan
• 8-10oz full-fat low-moisture mozzarella, shredded (NOT pre-shredded).
  • Can also use Wisconsin brick cheese, or a combination of the mozza + brick + provolone.
• 8oz Italian sausage

Pizza Dough Recipe

Ingredients

• 300 grams bread flour
• 7 grams sugar
• 7 grams salt
• 1 gram instant yeast
• 150 grams cold water
• 30 grams light olive oil
• Semolina or cornmeal, for dusting

Preparation

Step 1: Make the dough