2 tablespoons sugar
1 tablespoon extra-virgin olive oil, plus more for greasing
1/2 teaspoon active dry yeast
5 1/2 cups 00 flour, such as Caputo
2 tablespoons kosher salt
1 1/2 cups shelled pistachios, lightly toasted
1/2 cup extra-virgin olive oil, plus more as needed
1/2 cup grated Parmesan
2 tablespoons olive oil, plus more for drizzling
10 1/2 ounces fresh Italian sausage, casings removed
1/4 cup red wine
Fine semolina flour, for dusting
1 pound fresh mozzarella, cut into 1/2-inch strips
16 to 20 fresh basil leaves
1 ounce grated Pecorino Romano
The 3-day resting period of this dough is essential to retard the formation of gluten, resulting in a chewy, puffed pizza, signature of Neapolitan pizza.
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