Instructions

Prepare the Dough

In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-7 minutes until frothy.

In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 1-2 hours or until doubled in size.

Prepare the Toppings

Preheat the oven to 475°F (245°C). Place a pizza stone in the oven if you have one.

Mix the tomato passata and marinara sauce in a small bowl.

Crumble the salsiccia di Norcia and cook it in a pan over medium heat for 5 minutes or until lightly browned.

Assemble the Pizza

Once the dough has risen, punch it down and divide it into two equal portions for two pizzas (or keep it whole for one large pizza).

Roll out the dough on a floured surface to your desired thickness and transfer it to a baking sheet or pizza peel dusted with flour.

Spread a thin layer of the tomato-marinara mixture over the dough, leaving a 1-inch border around the edges.

Sprinkle shredded mozzarella evenly over the sauce. Add small dollops of Philadelphia cheese.

Top with crumbled salsiccia di Norcia.

Bake the Pizza

Transfer the pizza to the preheated oven (onto the stone if using) and bake for 10-15 minutes, or until the crust is golden and the cheese is bubbling.

Drizzle with olive oil and garnish with fresh basil leaves if desired.

Serve

Slice and serve immediately. Enjoy the authentic taste of Norcia in every bite!

Variations and Tips

Variations:

Vegetarian: Substitute the sausage with sautéed mushrooms or roasted eggplant.

Spicy Kick: Add red chili flakes or a drizzle of spicy chili oil.

Cheese Lovers: Add a sprinkle of grated Parmesan or Pecorino Romano for extra flavor.