THE ANGRY ITALIAN PIZZA

Dinner, Italian by Cafe Christina

After our dinner I asked Clay what to name this pizza. He immediately responds, “the angry Italian”. So the angry Italian was born! It’s angry because…well… it’ll burn your mouth with it’s spice. But in the best way possible…obviously! It begins with my homemade Neapolitan pizza dough. Then comes a homemade pizza sauce made with San Marzano tomatoes, spicy Calabrian chili’s, garlic and oregano.

If you haven’t heard me talk about my Ooni Koda Pizza Oven on my Instagram, you can head over to my Neapolitan pizza dough recipe for more information. With Christmas coming up, this is such a good gift for a cook or a pizza lover in your life.

NEAPOLITAN PIZZA DOUGH

This pizza is not limited to salami and pepperoni. Add your own meaty toppings or stick with just cheese and my homemade sauce. Or add some veggies and make it meatless. Either way, you cannot go wrong.

THE ANGRY ITALIAN PIZZA

Prep time: 20 minutes (see pizza dough recipe for individual timing)

Cook time: 3 minutes in Ooni, 10-12 minutes in oven

Total time: 30 minutes

Serves: Enough dough for 5 medium pizzas

INGREDIENTS:

For pizza:

NEAPOLITAN PIZZA DOUGH (visit this post for the dough and all details regarding my pizza oven)

  • Salami
  • Pepperoni
  • Mozzarella
  • Dried oregano
  • Grated Parmesan

For sauce:

  • 28 oz. can San Marzano tomatoes
  • 1 clove garlic, chopped
  • 2 tsp Calabrian chili’s in oil, or 2-3 whole Calabrian chili’s
  • 1 tbsp dried oregano
  • 1 tsp kosher salt

DIRECTIONS:

For sauce:

  1. Combine all ingredients in a blender and pulse till smooth. Set aside.

For pizza (OONI):

  1. Preheat your pizza oven to 900 degrees F.
  2. Lightly flour a flat surface with 00 flour. Cut your pizza dough into 5 equal balls. Allow to rest for 5 minutes before beginning to stretch the dough. Stretch out your pizza dough till it is 1/4 to 1/3 inch thick.
  3. Lightly dust a pizza peel with corn flour. Place your dough on top. Spread a thin layer of sauce on top while leaving a one inch edge. Sprinkle on mozzarella. Place pepperoni and salami on top. Do not overcrowd the pizza. More is not better in this case. You want everything to be evenly distributed or the middle of the pizza will not cook.
  4. Slide your pizza into your preheated Ooni oven and cook for about 45 seconds and then turn the pizza. Cook another 45 seconds and turn again. Repeat two more times until the pizza is cooked and the edges are slightly charred.

For pizza (OVEN):

  1. Preheat your oven to 550 degrees F (or the highest it will go). Place a pizza stone inside while heating.
  2. Lightly flour a flat surface with 00 flour. Cut your pizza dough into 5 equal balls. Allow to rest for 5 minutes before beginning to stretch the dough. Stretch out your pizza dough till it is 1/4 to 1/3 inch thick.
  3. Lightly dust a pizza peel with corn flour. Place your dough on top. Spread a thin layer of sauce on top while leaving a one inch edge. Sprinkle on mozzarella. Place pepperoni and salami on top. Do not overcrowd the pizza. More is not better in this case. You want everything to be evenly distributed or the middle of the pizza will not cook.
  4. Slide your pizza onto the pizza stone and cook for 10-12 minutes or until bubbling and cooked through.

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