Ingredients Jump to Instructions ↓

  1. Dough

  2. 2 1/4 cups 533ml Warm water - (110 to 115 degrees)

  3. 1 teaspoon 5ml Active dry yeast

  4. 6 cups 375g / 13oz Unbleached all-purpose flour - (to 6 1/2)

  5. Topping

  6. 1/4 cup 59ml Olive oil

  7. 1 cup 146g / 5.1oz Hot red pepper - diced (small)

  8. 1 cup 146g / 5.1oz Hot green pepper - diced (small)

  9. 1/2 cup 118ml Oil-cured black olives - pitted and chopped

  10. 1/2 cup 118ml Sicilian green olives in brine - drained, pitted,

  11. And chopped

Instructions Jump to Ingredients ↑

  1. Pour 1/4 cup of the warm water into a large bowl and stir in the yeast. Let the yeast proof for about 10 minutes, until foamy.

  2. Add the remaining 2 cups warm water and 5 cups of the flour to the yeast mixture. Mix with your hands; add the additional flour as needed until a smooth ball of dough is formed. Turn the dough out onto a floured surface and knead for about 5 minutes.

  3. Lightly grease a large bowl with olive oil, add the dough, and turn to coat with the oil. Cover the bowl tightly with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.

  4. In a small skillet, heat 3 tablespoons of the olive oil. Add the red and green peppers and cook for about 2 minutes, pressing on them with the back of a wooden spoon to release their flavor. Set aside.

  5. Mix the black and green olives together in a small bowl.

  6. Preheat the oven to 425 degrees. Lightly grease two cookie sheets. Punch the dough down and knead it on a floured surface for 4 to 5 minutes. Divide the dough in half and roll each piece into a 12-inch circle. Pour half the oil and pepper mixture over each piece and use a pastry brush to brush the mixture evenly over the dough. Roll each piece up like a jellyroll and then into a ball, and knead again until the peppers are well distributed.

  7. Divide each piece of dough into 8 pieces. Roll each piece into a 5-inch circle. Sprinkle the olive mixture evenly over the pizze, pressing the olives into the dough with your fingers.

  8. Brush the tops with the remaining 1 tablespoon olive oil. Place the pizze on lightly greased cookie sheets and bake for 20 to 25 minutes, or until the crust is nicely browned. Serve warm, and fold in half to eat.

  9. This recipe yields 16 pizzas.


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