Thin and Crispy Pizza with Sopressata, Red Onion and Hot Honey | Rachael Ray
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“This is a love letter to Rubirosa in NYC,” says Rach. Rubirosa is one of her favorite restaurants in the city and it gets raves for its pizza. The pizza is easy to make, but the dough needs to rest overnight, so plan accordingly. Also, if you’re baking one pizza at a time, prepare the next one while the previous one is in the oven.
Pro Tip from Rach: You can store the hot honey in a squeeze bottle with plastic under the top for weeks. It’s so good and goes with so many things (it’s delicious with cheese for a snack), you might want to make a double batch!
For another dish from Rubirosa that Rachael and John love, check out this Mini Meatball and Chicken Soup.
Ingredients For the Dough:
- 4 ½ cups bread flour (22.5 ounces/630 grams on kitchen scale), plus more for kneading and rolling 1 ½ tablespoons sugar1 tablespoon kosher salt2 teaspoons instant yeast (.35 ounce/10 grams) 3 tablespoons EVOO1 1/3 cups warm water
For the Sauce:
- 2 cups passata or one 14-ounce can tomato sauce2 cloves garlic, grated or pasted1 tablespoon EVOO1 teaspoon salt1 teaspoon dried oregano1 teaspoon sugar½ teaspoon red pepper flakes
Additional Toppings for Pizzas:
- ½ cup light in color and flavor honey, such as acacia 1 tablespoon Calabrian chili paste1 ball of fresh mozzarella, quartered and sliced1 cup freshly grated pecorino cheese½ pound sliced hot sopressata½ red onion, very thinly sliced About 15 small leaves of basil
Yield Preparation
For the dough, combine flour, sugar, salt and yeast in food processor and pulse 5 to 6 times, then add EVOO and water and press on to process dough ball 15 to 20 seconds or so until just combined. Knead on lightly floured surface until dough forms a ball, about 8 to 10 minutes. Cut into 3 pieces, place in greased deli tubs or plastic containers with a little oil on top of the dough as well. Rest dough overnight in the fridge and then let rest on the counter 2 hours before making the pizzas.
For the sauce, combine all ingredients in a bowl.
For an oven preparation, preheat the oven to 550°F (or as high as your oven can go) with a pizza stone or steel or 15-inch cast-iron skillet on middle rack for 45 minutes to an hour. For tabletop pizza ovens, add fuel and follow directions per manufacturer; we used a ROCCBOX for 2 years when we lost our home and it rocked, as promised!
For the hot honey topping, place honey in a bottle and add the chili paste. Place top on bottle and run under hot tap water to thin the honey, then shake the bottle to combine the hot chili paste with the honey.
Roll out rested doughs on lightly floured surface and transfer to a peel. Top with an even and thin layer of sauce and dot pizzas with mozzarella. Sprinkle with pecorino cheese and arrange hot soppressata on top. Scatter a little red onion on each pizza and slide into oven onto hot surface and bake 3 to 4 minutes, then turn broiler on high and go 3 to 4 minutes more until brown and bubbly. Top each pizza with hot honey and basil. Cut and serve.