Who doesn't love pizza? Perhaps no one with a heart!

Pizza is that dish that breaks down all the regional and parochial barriers of us Italians, and even though we all recognize the quality of Neapolitan pizza, every part of Italy has its own delicious local variations.

Did you know, for example, that the Pisan-style pizza is fried in a pan and topped with capers, anchovies, and a sprinkling of Parmesan?

Pizza is always good in (almost) all its variations, and we at Spilucco, lovers of good food, certainly didn't miss the chance to create a recipe using the ingredients from our shop!

Despite the simplicity of the preparation, the authenticity of the ingredients from our small Tuscan artisanal producers made the difference, and we created a Cinta Senese Sausage pizza that is so delicious and crispy it would make the best pizzerias jealous!

Here is the recipe for 4 people for the pizza:

INGREDIENTS:

• 1kg Podere Pereto Farm type 0 soft wheat flour;
• Water;
• 15g brewer's yeast;
• Salt;
• Extra Virgin Olive Oil;
• Podere Pereto Farm tomato puree;
• Il Ruscello Farm fresh Cinta Senese DOP sausages
• Mozzarella for pizza (or if you are a fan of Fior di Latte, you can find the Guggiola from Poggio di Camporbiano Farm in our shop);
• Oregano.

DOUGH:

Take a bowl and dissolve the yeast in lukewarm water (20-25 degrees) with a pinch of sugar. Once the yeast has dissolved completely, add salt and enough oil.

Now begin adding the flour a little at a time, mixing with a whisk. When the dough starts to become more consistent, pour it onto a work surface and continue kneading it with your hands as long as it continues to absorb flour.

At that point, return it to the bowl and let it rise, covered with a cloth or plastic wrap, in a dry place that is not too cold for at least a couple of hours.

When the dough has doubled in volume, place it on the work surface, divide it into 4 parts, and knead them for a few more minutes, then form them into balls to rest for another half hour.

PREPARATION:

At this point, we can start preparing our pizzas! Take a ball and stretch it out; we lovers of thick-crust pizza used our hands, but if you prefer it thinner, feel free to use a rolling pin.

Once stretched, add the tomato puree, a drizzle of oil, salt, oregano, and the sausage in small pieces.

At this point, the pizza is ready to be baked. If you have a wood-fired oven, ensure it is nice and hot; if using an electric oven, bring it to 200-220 degrees.

The (chopped) mozzarella should be added halfway through cooking to prevent it from burning.

Bake until the edges are nicely browned (usually less than 10 minutes in total is sufficient) and serve!

PAIRING:

For this pizza with a strong and bold flavor, we recommend pairing it with a Golden Ale Belgian-style beer with a creamy taste and hints of malt and hops, such as Noctua from Opificio Birraio, an organic craft brewery in Crespina (Pisa) which you can find in our online shop.

VARIATION:

If you feel like true masters of Cinta Senese, we challenge you to add other traditional Tuscan cured meats such as Rolled Pancetta during cooking or Salted Lard DOP after cooking.

If, on the other hand, you want to try a more rustic and intense flavor, we recommend using whole wheat flour in the dough.

Bon appétit!