Soppressata and Fennel Grandma Pie
 
 
Makes 1 pizza
Ingredients
Pizza dough:
  • ¾ cup + 2 tablespoons warm water
  • 1⅛ teaspoons active dry yeast
  • ¼ cup + 1 tablespoon olive oil, divided
  • 1 teaspoon sea salt
  • 2 cups all-purpose flour
Pizza sauce (see notes):
  • 1 14.5 oz. can whole peeled tomatoes, drained
  • 3 tablespoons olive oil
  • 1 garlic clove, roughly chopped
  • 1 anchovy fillet in oil, removed from oil
  • ½ teaspoon dried Italian seasoning
  • sea salt and freshly ground black pepper
Topping:
  • 1¼ cups shredded fresh mozzarella cheese
  • 2 ounces sliced soppressata
  • ¼ cup thinly sliced fennel bulb (reserve fronds)
  • 2 Calabrian chiles in oil, removed from oil and thinly sliced crosswise
  • ¼ cup grated Pecorino Romano cheese
  • 2 tablespoons olive oil
  • dried chili flakes and flake salt (for finish, optional)
Instructions
Make the pizza dough:
  1. In the bowl of a stand mixer fitted with a dough hook attachment, combine the water and yeast. Whisk together and let sit until foamy, about 10 minutes.
  2. Add 1 tablespoon olive oil, salt and 1 cup flour and beat on medium-high speed until just combined.
  3. Add remaining 1 cup flour and beat on low speed until everything comes together to form a shaggy ball.
  4. Increase speed to medium and knead the dough until it's smooth and elastic - this will take about 6 minutes. Shape dough into a ball and place in a lightly oiled bowl, cover with plastic wrap and transfer to the refrigerator to chill for 24 hours.
  5. Coat a 9"x13" baking pan with remaining ¼ cup olive oil. Turn out dough onto the prepared pan and let sit for 10 minutes. Using your fingers, stretch the dough so it evenly covers the bottom of the pan. Cover the dough loosely with plastic wrap and let it rise until puffy, 30-45 minutes.
Prepare the pizza sauce:
  1. Place tomatoes, olive oil, garlic, anchovy and Italian seasoning in a food processor or blender. Pulse until sauce reaches desired consistency. Season with salt and pepper to taste.
Make and bake the pizza:
  1. Adjust oven rack to lower position and preheat to 525 degrees.
  2. After the dough has risen, dot with mozzarella cheese and ½ cup pizza sauce. Top with soppressata, fennel, chiles and Pecorino Romano cheese. Drizzle with olive oil.
  3. Bake until the crust is golden brown, 20-30 minutes.
  4. Remove from the oven and top with fennel fronds and chili flakes and flake salt, if using.
Notes
You will have extra sauce after making the pizza. Store it in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/soppressata-and-fennel-grandma-pie/