Recipe courtesy of Keste Pizza and Vino
Show: Pizza Cuz
Episode: Masters
Pistacchio e Salsiccia Pizza (Pistachio and Sausage Pizza)
39 hr 5 min
1 hr 20 min
8 to 12 servings
39 hr 5 min
1 hr 20 min
8 to 12 servings


Pizza Dough:
  • 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
Pistachio Pesto:
  • 1 1/2 cups shelled pistachios, lightly toasted
  • 1/2 cup extra-virgin olive oil, plus more as needed
  • 1/2 cup grated Parmesan
  • Salt
  • 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


Special equipment: Special Equipment: Pizza peel, pizza stone

For the dough: Combine the sugar, oil, yeast and 2 cups cold tap water in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Mix together the flour and salt in a bowl. With the motor running, slowly add the flour mixture; mix until a smooth, elastic dough forms, about 10 minutes. Transfer the dough to a lightly-greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour. 

Divide the dough into four 12-ounce pieces and shape into balls. Transfer balls to a lightly greased 9- by 13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 36 hours or up to 48 hours.

Place a pizza stone under the oven broiler; heat broiler and let pizza stone heat for 30 minutes.

For the pesto: Puree the pistachios, oil, Parmesan and some salt in a food processor to make a smooth sauce, adding more oil if needed. 

For the pizza: Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the pieces with a wooden spoon, until browned but not completely cooked through, about 4 minutes. Add the wine and cook, scraping the bottom of the skillet, until reduced, about 2 minutes. Set aside and let cool slightly.

Working with one dough ball at a time, dust heavily with semolina. Using your fingertips, press the dough from the center out into a 10-inch circle, about 1/4-inch thick and leaving a 1-inch-thick crust around the edges. Hold the dough straight up, and with fingertips circling crust, let dough naturally fall. Slide fingers around crust in a circular motion as you would turn a steering wheel until the dough in the center is stretched to about 1/8-inch thick. Transfer to a semolina-dusted pizza peel.

Spread about 1/2 cup of the pistachio pesto evenly over the center of the pizza. Evenly distribute one-quarter of the sausage mixture, mozzarella and basil leaves on top. Sprinkle with 1/4 ounce of the Pecorino and drizzle with oil. Slide the pizza onto the stone and bake until the cheese melts and the crust begins to puff and char in spots, 3 to 4 minutes. Transfer the pizza to a plate using the pizza peel. Repeat with the remaining 3 pizzas.

Cook's Note

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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