Step-by-Step Instructions

Prepare the Dough

Activate the Yeast: In a small bowl, mix warm water and sugar. Sprinkle the yeast on top and let it sit for 5 minutes until foamy.

Mix the Dough: In a large mixing bowl, combine flour and salt. Add the activated yeast mixture and olive oil. Mix until a shaggy dough forms.

Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

Let It Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 30 minutes or until doubled in size.

Preheat the Oven

Preheat your oven to 220°C (430°F). Place a pizza stone or baking tray inside to heat.

Shape the Dough

Roll It Out: Punch down the risen dough and roll it out on parchment paper to your desired thickness (about 10-12 inches in diameter).

Transfer to Baking Surface: Place the rolled-out dough on the preheated pizza stone or baking tray.

Add the Toppings

Spread the Sauce: Evenly spread the pomodoro over the pizza base, leaving a small border.

Layer the Cheese: Sprinkle the shredded mozzarella generously over the sauce.

Add Wurstel and Noisette: Arrange the wurstel slices and noisette on top of the cheese.

Sprinkle Oregano: Add a sprinkle of dried oregano for a burst of flavor.

Bake the Pizza

Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown, the cheese is melted, and the toppings are bubbly.

Rest and Serve

Remove the pizza from the oven and let it stand for 5 minutes before slicing.

Garnish with fresh basil leaves if desired.

Slice and enjoy your homemade Pizza Ciciddo!

Tips and Variations

For a Thinner Crust: Roll the dough thinner and bake for 10-12 minutes.

Vegetarian Option: Replace wurstel with grilled vegetables like zucchini or bell peppers.

Gluten-Free Version: Use a gluten-free pizza dough mix.

Healthier Option: Swap noisette with boiled potato cubes and use turkey wurstel for a lighter version.