Pizza rossa

Pizza rossa
  • 2h

    min prep time
  • 15-20

    min cook time
  • 4-6



  • 1 cup hot water (not boiling)
  • 2 1/4 tsp dry active yeast (1 pouch)
  • 1/4  tbsp honey
  • 2 1/2 cups all-purpose flour, extra for work surface
  • 1/2 cup olive oil, extra for cooking tray
  • 1 tbsp salt
  • 1 430ml jar of Stefano pizza sauce



  1. In a large bowl, combine warm water, yeast and honey, stir a few times and let rest for 5 minutes. Add 1 cup flour and ¼ cup olive oil. Mix again 3-4 times to combine well. Let rest again for 5 minutes.
  2. While stirring, incorporate the rest of the flour and salt. Once the dough is well mixed, transfer it to a floured work surface and knead 10 to 15 times, or until the dough has a smooth texture.
  3. Transfer the dough to an oiled bowl and cover with a damp dish cloth. Let the dough rise for 1 hour, preferably in a warm part of the kitchen.
  4. After the hour, preheat the oven to 450 °. Oil a 9×13 sheet pan with sides, using half of the leftover oil.
  5. Transfer the dough to the sheet pan and spread it out until it is ½ inch thick. Using your fingers, nudge little holes here-and-there in the dough and drizzle with the remaining oil. Let dough rest another 20 minutes, time for it to rise lightly.
  6. Cover the dough with a jar of Stefano Faita pizza sauce and spread it evenly, before placing the pan in the oven.
  7. Bake in the oven for 15 to 20 minutes, until the edges are golden brown. Transfer the cooked pizza to a cooling rack and let rest before serving.